Chef De Cuisine

Chef De Cuisine

Bon Appétit Management Company is seeking an innovative, passionate, and operationally focused Chef De Cuisine to lead culinary execution within a high-volume corporate dining environment. This position is responsible for overseeing daily kitchen operations, leading and developing culinary team members, ensuring exceptional food quality and presentation, and driving operational excellence through effective production planning and execution.

The Chef De Cuisine will oversee a dynamic café operation serving breakfast and lunch across multiple globally inspired dining concepts, including Asian, Latin, Indian, American, and pizza stations, while maintaining Bon Appétit's commitment to fresh, from-scratch cooking, sustainability, and outstanding guest experiences.

This role is ideal for a chef who thrives in a fast-paced environment, enjoys mentoring teams, embraces culinary innovation, and is passionate about delivering restaurant-quality food at scale.

Key Responsibilities

• Lead all day-to-day back-of-house culinary operations for a high-volume corporate dining account serving up to 1,500 guests and nearly 5,000 plates daily during peak service periods.
• Direct, coach, and develop a team of 12-20 hourly culinary associates, fostering a culture of accountability, teamwork, and continuous improvement.
• Ensure exceptional execution, quality, presentation, and consistency across multiple culinary concepts, including Asian, Latin, Indian, American, pizza, salad, and soup programs.
• Partner with Executive Chef and operations leadership to develop seasonal menus, introduce new offerings, and implement innovative culinary programs.
• Manage production planning, recipe adherence, food quality standards, and service execution to support varying guest counts and business demands.
• Oversee daily food preparation, cooking, finishing, and presentation while maintaining Bon Appétit's high culinary standards.
• Drive food cost control initiatives through effective forecasting, purchasing, inventory management, waste reduction, and proper utilization of products.
• Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with cross-functional teams to execute special events, catering functions, promotions, and campus-wide culinary initiatives.
• Maintain strong visibility during service periods, engaging with guests and responding to feedback to continuously improve the dining experience.
• Support recruiting, onboarding, training, scheduling, and performance management efforts for culinary team members.
• Champion Bon Appétit's culture of sustainability, responsible sourcing, and from-scratch cooking.

Preferred Qualifications

• Associate degree in Culinary Arts, culinary certification, or equivalent combination of education and professional experience.
• 3-5+ years of progressive culinary leadership experience in high-volume foodservice, corporate dining, upscale hospitality, restaurant, hotel, or catering environments.
• Previous experience as a Sous Chef, Senior Sous Chef, Kitchen Manager, or Chef De Cuisine preferred.
• Strong knowledge of global cuisines and contemporary culinary trends.
• Experience managing high-volume production kitchens while maintaining exceptional food quality and presentation standards.
• Demonstrated success leading, mentoring, and developing culinary teams.
• Strong understanding of food cost management, purchasing, inventory controls, labor management, and financial accountability.
• Catering and special event experience preferred.
• Comprehensive knowledge of food safety, sanitation, HACCP, and regulatory compliance practices.
• ServSafe Certification preferred.
• Proficiency with Microsoft Office and foodservice management systems.
• Strong organizational, communication, and problem-solving skills with the ability to thrive in a fast-paced environment.