Executive Chef

Executive Chef

Our passion is food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Bon Appétit Management Company is seeking an experienced and people-focused Executive Chef to lead culinary operations at MIT's New Vassar Dining Hall. This is a highly visible leadership role within a dynamic residential dining program serving a diverse university community. As Executive Chef, you will oversee a team of approximately 70 culinary professionals in a unionized environment, guiding daily operations, developing talent, ensuring outstanding food quality, and fostering a culture centered on safety, collaboration, and continuous improvement. This position offers the opportunity to partner closely with clients, campus stakeholders, and dining leadership while shaping an exceptional guest experience. This role is primarily administrative and leadership-focused, requiring a strategic culinary professional who excels at coaching teams, managing complex operations, and creating an inclusive and engaging workplace. Sign-on bonus and relocation assistance are available.

Key responsibilities include:

• Lead and support a team of approximately 70 culinary team members, supervisors, and kitchen leaders.
• Create a positive, inclusive work environment that emphasizes employee engagement, professional development, and operational excellence.
• Partner closely with clients and campus stakeholders to deliver an exceptional dining experience aligned with program goals.
• Oversee food production, menu execution, quality standards, and presentation across high-volume dining operations.
• Ensure compliance with all food safety, sanitation, health, and workplace safety regulations.
• Develop and coach culinary talent through ongoing training, mentoring, and performance development.
• Collaborate with front-of-house leaders to create a seamless guest experience and maintain strong client relationships.
• Manage food, labor, and operational costs while maintaining quality and service standards.
• Support dietary accommodation programs and ensure menus align with a variety of nutritional needs and preferences.
• Monitor inventory levels, purchasing practices, and product utilization to promote responsible cost management and reduce waste.
• Establish and maintain preventive maintenance, cleaning, and sanitation programs for all kitchen areas and equipment.
• Utilize production reports, operational data, and financial metrics to drive continuous improvement.
• Champion company initiatives focused on sustainability, wellness, safety, and guest satisfaction.

What we're looking for:

• Progressive culinary leadership experience within high-volume foodservice, hospitality, higher education dining, healthcare, corporate dining, or similar environments.
• Experience leading large, diverse teams and building a culture of accountability, collaboration, and development.
• Strong understanding of food safety, sanitation, HACCP principles, and regulatory compliance.
• Demonstrated ability to manage food costs, labor performance, purchasing, and operational budgets.
• Experience supporting dietary accommodations, allergen management, and specialized nutrition programs.
• Excellent communication and relationship-building skills with team members, clients, and stakeholders.
• Proficiency with Microsoft Office, Outlook, and operational reporting systems.
• Ability to balance multiple priorities while maintaining a guest-centered approach.
• Associate degree in Culinary Arts, Hospitality Management, or a related field, or equivalent professional experience.
• Experience within a unionized foodservice environment.
• High-volume residential dining, university dining, or institutional foodservice experience.
• Comprehensive knowledge of current culinary, sustainability, and dining trends.
• Catering or special events experience.
• ServSafe Certification or the ability to obtain certification.
• Experience managing large-scale batch cooking and complex food production systems.

Associates at Bon Appetit are offered many fantastic benefits including medical, dental, vision, life insurance, 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, and personal leave.