Culinary Operations Manager

Job Description

Job Description

 

Position Title: Culinary Operations Manager  

Salary: 110,000-120,000

Other Forms of Compensation:

 

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!

 

Job Summary

Working as the Operations & Culinary Manager, you will lead both the operational and culinary performance of the account, with responsibility for delivering an exceptional food program, strong financial results, an engaged team, and an outstanding client and guest experience.

This role combines hands-on culinary leadership with overall operational management. You will oversee day-to-day café and foodservice operations, culinary execution, financial performance, purchasing and inventory, food safety, staffing, training, and client relationships.

The Operations & Culinary Manager will be expected to balance culinary excellence with disciplined business management, ensuring the operation meets Company standards, approved budgets, regulatory requirements, and client expectations. This leader will develop the team, build strong relationships across the operation, and create an environment focused on hospitality, quality, safety, accountability, and continuous improvement.

Key Responsibilities

Operations & Financial Management

Leads day-to-day operations of the account, ensuring consistent execution of service, hospitality, culinary, and operational standards.

Manages the operation in accordance with Company policies and procedures and all applicable local, state, and federal regulations.

Owns financial performance, including budgeting, forecasting, P&L management, sales reporting, food and labor costs, purchasing, inventory controls, and financial targets.

Analyzes financial and operational data to identify trends, risks, and opportunities and develops appropriate action plans.

Maintains food and operating costs while ensuring established quality and service standards are achieved.

Oversees purchasing, ordering, receiving, inventory management, and appropriate utilization of food and non-food products.

Ensures appropriate staffing, scheduling, training, and deployment of the team based on business needs.

Establishes operating procedures and standards that support consistent, efficient execution.

 

Culinary Leadership

Provides hands-on culinary leadership and direction for café, production, and catering operations.

Plans regular and modified menus in alignment with established culinary guidelines, client expectations, seasonality, operational capabilities, and financial targets.

Ensures adherence to standardized recipes, portioning, production, presentation, and quality standards.

Utilizes production worksheets, waste logs, inventory information, and other operational tools to improve food quality, production efficiency, and cost performance.

Regularly tastes and evaluates food to ensure quality, consistency, presentation, and adherence to culinary standards.

Maintains comprehensive knowledge of food and catering trends with a focus on quality, innovation, production, sanitation, food cost controls, and presentation.

Leads commissary culinary production for catering and special events as required.

 

People Leadership

Leads, develops, coaches, and holds team members accountable for performance and established standards.

Manges all hiring, onboarding, training, performance management, employee development, and succession planning.

Conducts and organizes employee meetings, training programs, staff development, and professional development activities.

Builds an inclusive, collaborative, and accountable team culture focused on hospitality and operational excellence.

Promotes professional growth and development throughout the team.

 

Client & Guest Experience

Establishes and maintains strong relationships with the client, guests, employees, and other departments within the operation.

Serves as a key operational and culinary partner to the client, proactively communicating performance, opportunities, challenges, and solutions.

Participates in client satisfaction programs and activities and responds appropriately to feedback.

Ensures service and culinary programs consistently reflect client expectations and Company standards.

 

Food Safety, Sanitation & Compliance

Ensures compliance with HACCP principles and Company standards for proper food storage, preparation, handling, and utilization.

Maintains compliance with federal, state, and local health, sanitation, safety, and fire regulations.

Establishes and maintains cleaning and preventive maintenance schedules for equipment, storage areas, production areas, and other culinary workspaces.

Ensures employees follow established sanitation, safety, and maintenance procedures.

Maintains readiness for local health department, Company, client, and third-party audits.

Ensures appropriate safety procedures, documentation, and occurrence reporting are followed.

Qualifications

Associate's or Bachelor's degree preferred, or equivalent combination of education and professional experience.

7+ years of progressive foodservice, culinary, or hospitality experience with demonstrated leadership responsibility.

Significant hands-on culinary and kitchen management experience required.

Experience managing high-volume and/or complex foodservice operations.

Demonstrated experience managing financial performance, including budgets, forecasts, P&L, food and labor costs, purchasing, and inventory.

Experience leading, supervising, coaching, evaluating, and developing teams.

Strong understanding of culinary production, menu development, food quality, presentation, sanitation, and cost controls.

Strong catering and special-event experience preferred.

Proven ability to balance culinary quality with operational and financial objectives.

Strong organizational, planning, and problem-solving skills with the ability to manage multiple priorities.

Exceptional business etiquette, communication skills, and client relationship management.

Knowledge of HACCP controls, food safety standards, and applicable health and sanitation requirements.

Proficiency with Microsoft Office, including Word, Excel, PowerPoint, Outlook, email, and other business systems.

ServSafe or applicable Department of Health certification highly desirable.

High standards of personal integrity, professionalism, accountability, and ethical behavior.

Apply to Bon Appetit today!

Bon Appetit is a member of Compass Group USA.

Click here to Learn More about the Compass Story

Associates at Bon Appetit  are offered many fantastic benefits.

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

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Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 

Certain positions may require Florida Level 2 background screening. Details:

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.

Req ID: 1561336

Bon Appetit 

BRYAN GONI