Executive Chef - Otis College of Art & Design

Executive Chef - Otis College of Art & Design

Bon Appetit Management Company is committed to great food and outstanding service! Our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. This position is eligible for an Employee Referral Bonus!

Job Summary

Otis College of Art and Design is seeking an innovative and collaborative culinary leader to oversee kitchen operations and elevate the dining experience across campus. This Executive Chef role is responsible for leading daily culinary production, developing creative menus, maintaining high standards for food quality and safety, and fostering a positive and inclusive kitchen culture that reflects the creativity of the Otis community.

Key Responsibilities

• Lead all back-of-house culinary operations, ensuring exceptional food quality, presentation, and service standards
• Develop and execute regular and specialty menus in alignment with client expectations, seasonal offerings, and dining trends
• Train, mentor, and develop culinary team members in food preparation, kitchen safety, sanitation, and equipment operation
• Maintain compliance with all federal, state, and local health and sanitation regulations, as well as company policies and procedures
• Oversee inventory management, ordering, and cost controls to ensure efficient operations while maintaining product availability
• Establish and maintain cleaning, maintenance, and organizational standards for kitchens, storage areas, and equipment
• Partner with campus leadership and dining teams to support catering events, special programs, and community engagement initiatives
• Monitor food production and labor efficiencies to achieve operational and financial goals
• Promote a culture of teamwork, creativity, accountability, and hospitality throughout the culinary operation
• Perform additional duties as assigned

Qualifications

• Associate degree in Culinary Arts or equivalent professional experience preferred
• 35 years of progressive culinary leadership or kitchen management experience
• Strong knowledge of current food and catering trends, culinary techniques, food safety, sanitation, and cost controls
• Experience managing high-volume foodservice operations preferred
• Catering and event experience highly desirable
• Proficiency with Microsoft Office Suite, Outlook, and general computer applications
• ServSafe certification preferred
• Excellent leadership, communication, and organizational skills with a passion for hospitality and guest experience