Culinary Director

Job Description

Job Description

 

Position Title: Culinary Director  

Salary: 130,000-140,000

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

Position Summary: 

The Culinary Director is responsible for leading the culinary vision, standards, execution, and operational performance across a high-volume, multi-unit food service environment. This role provides hands-on leadership to culinary teams, drives menu innovation, ensures consistent food quality and presentation, and supports the overall guest and client experience through strong operational systems, training, financial discipline, and compliance. 

Key Responsibilities 

• Lead culinary operations across all assigned outlets, ensuring consistent execution, high-quality food production, strong presentation, and efficient kitchen operations. 
• Develop, implement, and maintain recipes, menus, portion specifications, preparation standards, and production procedures that support quality, consistency, cost control, and guest satisfaction. 
• Provide hands-on culinary leadership by cooking, by example, coaching culinary teams, and ensuring operations can run smoothly and efficiently in the Culinary Director’s absence. 
• Partner with operational leadership, marketing, purchasing, and regional culinary support to roll out new culinary programs, seasonal menus, activations, and client-facing food experiences. 
• Manage menu development with attention to guest preferences, local sourcing, sustainability, cultural relevance, culinary trends, operational feasibility, and financial performance. 
• Oversee food cost management, inventory control, purchasing standards, ordering practices, invoice tracking, labor planning, and operational reporting to support budget and P&L goals. 
• Hire, train, coach, develop, and engage culinary leaders and back-of-house associates while maintaining appropriate staffing levels based on business needs. 
• Mentors chefs and sous chefs continuously to build their culinary and management skills 
• Establish training routines that build culinary skill, reinforce recipe execution, improve speed and consistency, and support continuous development for team members. 
• Maintain full compliance with company policies, food safety standards, sanitation requirements, OSHA expectations, Health Department regulations, and client-specific operating standards. 
• Conduct regular inspections of kitchens, service areas, events, equipment, food presentation, associate appearance, cleanliness, safety practices, and overall culinary execution. 
• Collaborate with front-of-house and operations teams to ensure seamless service, strong communication, and exceptional guest experience across daily service, catering, and special events. 
• Prepare reports and analyses that identify performance metrics, financial results, production needs, adverse trends, improvement opportunities, and recommended actions. 
• Support catering, banquet, and special event execution, ensuring menus, staffing, production planning, quality, timing, and service standards are met. 
• Create a positive, accountable, and inclusive work environment that improves productivity, morale, retention, and team performance. 

Qualifications

• Minimum of ten years of progressive culinary management experience in high-volume, complex food service, restaurant, hotel, resort, catering, banquet, or contract-managed operations. 
• At least five years of experience in an Executive Chef or equivalent senior culinary leadership role. 
• Strong knowledge of menu development, recipe standardization, food production, presentation, procurement, purchasing specifications, inventory control, labor management, sanitation, and food cost controls. 
• Demonstrated experience leading, training, coaching, and developing culinary teams in a fast-paced, service-focused environment. 
• Strong financial and business acumen, including experience with budgets, P&L management, food cost analysis, labor planning, and operational reporting. 
• Working knowledge of food safety regulations, HACCP principles, Health Department requirements, OSHA standards, and safe food handling practices. 
• Proficiency with Microsoft Office, Outlook, email, internet-based systems, and operational reporting tools. 
• ServSafe Manager certification and Allergen certification required or must be obtained according to company requirements. 
• Ability to work extended hours and a flexible schedule, including days, evenings, weekends, and holidays based on business needs. 
• Degree, certificate, or formal training in Culinary Arts, Hospitality Management, or related field. 
• Experience overseeing multi-unit culinary operations, campus-wide dining programs, or large-scale hospitality operations. 
• Experience catering, high-volume production, banquet service, commissary-style production, or complex retail food service environments. 
• Strong understanding of local sourcing, seasonal menu planning, sustainability practices, artisanal quality products, and current culinary trends. 
• Deep multicultural knowledge of food preparation, flavor profiles, and dining experiences. 
• Experience building culinary programming that supports client goals, guest satisfaction, operational excellence, and brand standards. 

Leadership Attributes

• Hands-on culinary leader who sets the standard through visible leadership and practical coaching. 
• Creative problem-solver who brings passion, fresh ideas, and a continuous improvement mindset. 
• Highly organized, dependable, detail-focused, and able to perform well under pressure. 
• Strong communicator who can manage up, down, and across teams while maintaining professionalism and accountability. 
• Team builder who creates development opportunities and fosters a positive, engaged workplace culture. 
• Guest-focused leader committed to delivering high-quality food, service, and hospitality experiences. 

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.

-usa.com/wp- content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf

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: 1562239

Bon Appetit 

BRYAN GONI