Executive Chef

Executive Chef

Salary: 95,000-125,000

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

As the Executive Chef, you will provide strategic culinary leadership and operational oversight for Render Food Hall, the flagship dining program located at Adobe's global headquarters. This highly visible role is responsible for leading a dynamic, high-volume food hall environment consisting of eight distinct food stations, a specialty coffee bar, and a robust catering operation.

The Executive Chef serves as the culinary ambassador for the account, driving innovation, operational excellence, team development, financial performance, and client engagement. Success in this role requires a hands-on leader who can effectively manage multiple concepts simultaneously while delivering exceptional food quality, memorable guest experiences, and strong business results.

This position oversees one salaried culinary leader and approximately 26 hourly associates and plays a key role in fostering a culture centered on hospitality, teamwork, creativity, and continuous improvement.

Essential Duties and Responsibilities

• Lead all culinary operations for a high-volume, multi-concept food hall environment including eight food stations, a specialty coffee bar, and large-scale catering services.
• Oversee day-to-day production and execution within a central production kitchen supporting multiple dining concepts.
• Provide leadership and development for one salaried culinary leader and approximately 26 hourly associates.
• Recruit, hire, train, mentor, and develop culinary talent while fostering a positive, inclusive, and high-performing culture.
• Develop and execute innovative, seasonally inspired menus that align with client expectations, customer preferences, and culinary trends.
• Drive consistency in food quality, taste, presentation, recipe execution, and portion controls across all dining platforms.
• Lead high-volume food production and extensive catering operations, ensuring flawless execution of daily service, client events, VIP functions, and special programs.
• Manage food, labor, and operational costs through effective forecasting, budgeting, inventory management, purchasing practices, and waste reduction initiatives.
• Analyze financial performance and operational metrics to identify opportunities for improved efficiency, profitability, and guest satisfaction.
• Oversee purchasing, vendor relationships, product specifications, receiving procedures, and inventory controls to ensure quality and cost effectiveness.
• Ensure compliance with all food safety, HACCP, OSHA, sanitation, and workplace safety standards.
• Partner closely with operations leadership, marketing teams, and client stakeholders to develop and launch new culinary programs, promotions, and engagement initiatives.
• Serve as a culinary ambassador for the account through regular customer interaction, culinary presentations, cooking demonstrations, and educational experiences.
• Monitor labor scheduling and staffing levels to optimize productivity while maintaining exceptional service standards.
• Utilize guest feedback and business analytics to continuously improve menu offerings and operational performance.
• Support sustainability initiatives through responsible sourcing practices, waste reduction programs, and environmentally conscious culinary operations.
• Maintain accurate production records, inventory reports, financial documentation, and compliance reporting.
• Perform other duties as assigned.

Qualifications

• Associate's or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field preferred.
• 5+ years of progressive culinary leadership experience in high-volume foodservice environments.
• Proven experience managing multi-unit, multi-concept culinary operations.
• Demonstrated success leading large-scale food production and catering programs.
• Strong financial acumen with experience managing food cost, labor cost, inventories, purchasing, budgeting, and forecasting.
• Experience leading teams within corporate dining, hospitality, higher education, hotel, restaurant, resort, or contract food service environments.
• Comprehensive knowledge of food safety regulations, HACCP principles, sanitation standards, and workplace safety practices.
• Strong menu development, culinary innovation, recipe standardization, and production planning experience.
• Ability to successfully manage multiple priorities and service concepts in a fast-paced environment.
• Exceptional leadership, coaching, communication, and relationship-building skills.
• Experience engaging directly with clients and customers through culinary demonstrations, presentations, and special events.
• ServSafe Manager Certification or equivalent food safety certification preferred.
• Proficiency in Microsoft Office applications, including Excel.