Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,000.00 - $71,600.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life Insurance/AD
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Bon Appetit Management Company is a dynamic restaurant company that operates within the contract food service industry, renowned for its commitment to offering great food and outstanding service. Unlike traditional food service establishments that rely heavily on standardized recipes or central commissaries, Bon Appetit encourages its chefs and managers to creatively engage with current culinary trends, bringing innovative and cutting-edge food solutions directly to their cafes. This inspiring environment empowers culinary professionals to take risks, exhibit creativity, and truly shine in their roles. Bon Appetit places strong emphasis on staff development, fostering growth, experimentation, and continual learning among its teams.... Show More
Job Requirements
- 5+ years of culinary experience including at least 1 year in a leadership or management role
- Proven experience with scheduling, menu writing, and production systems in a high-volume or multi-concept environment
- Strong understanding of brand-driven food concepts and marketing alignment
- Commitment to food safety, sanitation, and building a positive kitchen culture
- Experience in restaurant, hotel, corporate dining, education, healthcare, military, or related food service operations
- Leadership and coaching skills
- Proficient with MS Office, including Excel
- ServSafe or Department of Health Certification preferred
- Associate's degree in Culinary Arts preferred
Job Qualifications
- 5+ years of culinary experience, including at least 1 year in a leadership or management role
- Proven experience with scheduling, menu writing, and production systems in a high-volume or multi-concept environment
- Strong understanding of brand-driven food concepts and marketing alignment
- Demonstrated commitment to food safety, sanitation, and building a positive kitchen culture
- Experience across restaurant, hotel, corporate dining, education, healthcare, military, or related food service operations
- Effective leadership, coaching, and team-development skills
- Proficient with MS Office, including Excel
- comfortable with production sheets and scheduling tools
- ServSafe or Department of Health Certification preferred
- Associate's degree in Culinary Arts preferred
Job Duties
- Maintain hyper-focused oversight of scheduling, ensuring proper staffing levels, labor efficiency, and coverage aligned with operational needs
- Lead menu writing and development, ensuring all menus align with brand standards, marketing initiatives, and client expectations
- Partner with marketing and culinary teams to execute food concepts, station design, and menu rollouts that reinforce brand identity
- Oversee station execution and food concepts, ensuring consistency, quality, and clear ownership at every station
- Develop, implement, and manage production systems and kitchen processes to improve efficiency, accuracy, and consistency
- Assist in coordinating and actively participating in food preparation while setting standards for technique, presentation, and execution
- Ensure strict adherence to food safety, sanitation, and Health Department regulations, reinforcing a safety-first mindset at all times
- Champion a strong safety culture and inclusive kitchen community, recognizing these as the most important drivers of long-term success
- Support inventory management, ordering, and food cost controls to meet financial and operational goals
- Train, coach, and develop back-of-house associates, reinforcing systems, accountability, and professional growth
- Roll out new culinary programs in collaboration with marketing and culinary leadership
- Perform additional duties as assigned to support operational excellence
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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