Job Description: 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! Working for Bon Appetit Management Company will allow you the opportunity to work with GREAT people like yourself! You will be surrounded by people who are passionate about what they do. Position Summary: The Executive Chef for Bon Appétit Management Company is responsible for managing culinary objectives for the cafes and dining hall for this Higher Education client. Key responsibilities include demonstrating culinary leadership and decision-making that impacts the operation to the successful delivery of business objectives that align with the company and the clients expectations. The EC is the visionary leader for all food programs, providing strong leadership, strategic planning and execution. The EC will understand and follow Bon Appetit and client culture, as well as guidelines while focusing on culinary standards that include managing daily operations, financial awareness to culinary strategies while following safety and quality assurance guidelines. Other areas include adhering to local and company health department regulations, human resource policies, and Bon Appétit standards and expectations of food quality, freshness, and presentation. The EC will also manage all culinary-related pre-opening schedules, and consistently review café financials in relation to food programs. Work with teams of culinary staff and all levels of employees to develop a productive environment that exercises dignity and respect within the account. Ensure that all employees are well trained in all culinary-related facets of the business. Solves problems professionally, rapidly and fairly. Maintains a positive working relationship with client, customers, and employees. ***Relocation assistance may be available. Major Duties/Functions/Tasks: Food Programs Has ownership of the culinary programs and all kitchen operations: employees, equipment, food, and operations. Communicates a strong passion for food and food programs. Manages food programs with menu offerings to support the theme and culture of each individual café theme. Leads the creation of all café menus with sous chefs and other culinary teams (i.e., lead cooks, cooks). Develops the culinary staff and encourages innovation and creativity in the preparation of menu items. Meet established deadlines for menus and ordering; train the culinary teams and employees to meet similar objectives. Train employees and follow the client and the companys philosophy, culture and commitment to serve foods that are high quality with excellent customer service. Use a variety of high quality food items that are creatively prepared and presented in a flavorful manner. These foods will be purchased in a cost effective manner within the cafés and during catering events, as outlined in each cafés respective budget. Follow the companys best purchasing programs, utilizing products and ingredients that are purchased following the companys sustainability programs and purchasing standards. Prepare well balanced menus that meet the cultural and dietary requirements of the café guests including programs that are vegan, vegetarian, protein-focused, allergen-free (nuts, shellfish, dairy, gluten, eggs, soy, etc.) and are low calorie, low-fat, simple, recognizable, creative, and modern. Work with the management and culinary teams to ensure that all displays, catering, and café service set-ups meet specific account standards. Meets and exceeds the expectations of the customers perceived value. Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the clients expectations. Manage and train culinary teams and employees on menus and dishes so they can answer questions about food that is served to the customers. This includes knowledge of ingredients, preparation, potential allergents, and menu origins. Customer Service and Client Relations Represent the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions Exhibit strong customer service and resolves customer complaints in a verbal or written manner to resolution. Reports issue to GM and DM. Communicate with the client openly, accurately and in a timely manner. Highly visible to clients, customers and employees especially during peak times within the café. Is accessible during dining service times and leads the culinary programs in a hospitable and solution-oriented manner. Develops ongoing relationships with client and customers and takes customer feedback for individual tastes and special needs. Engage in food-related client communication and social media discussions following client and company protocols. Exhibit culinary leadership and expertise similar to a celebrity chef that is beneficial to the clients and customers. Communicate innovation, vision, culinary knowledge, passion and engagement on all culinary topics. Financial Management and Analysis The EC is aware of financial responsibilities in conjunction with culinary programs. Work with the GM to ensure financial budgets are met with food programs. Price all menu and catering items, specifying portion and preparation quantities while adhering to culinary and sustainability guidelines. Maintain and monitor kitchen labor costs and payroll in conjunction with business forecasts and the account budget. Ensure that food cost meets budgetary goals each week in all operations by establishing purchasing specifications, product storage, and usage requirements and waste control procedures. Ensures that invoices are coded and prices are updated weekly Regular review of catering portions and pricing on a quarterly basis and recommend changes to the GM while monitoring waste from events.