Executive Chef

• We are hiring immediately for a Executive Chefposition.
• Location: Sunnyvale CA
• Schedule: Monday - Friday (7am -5pm)
• Pay Range: $90000.00 - $105000.00 annually

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Are you looking for a job with competitive wages and benefits one in which you can learn and grow while making a difference in the world Were hiring! Bon Appétit Management Company operates more than 1000 cafés around the country for corporations universities and museums as well as a few dozen public restaurants. Weve led the industry in socially and environmentally responsible sourcing from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh local ingredients.

Learn more about careers with Bon Appétit: Summary

To support our continued growth we are seeking a strategic Executive Chef to lead our Bon Appétit team.
The Executive Chef holds total ownership of the culinary experience serving as the primary architect of quality innovation and operational integrity across a multi-unit zone.
In this role you are responsible for the management of daily operations and administrative functions including financial and health protocol oversight. This position requires a balance of sophisticated culinary skill and business acumen to ensure both creative and operational excellence. Collaborating closely with the Campus Executive Chef and key cross-functional stakeholders you will leverage your expertise to uphold rigorous food standards enhance the user (guest) experience.

Bon Appétit is deeply committed to a culture of workplace and food safety which you will champion every day. As the Executive Chef you will set the standard for responsible practices ensuring the well-being of our guests our valued team members and yourself.

The Food programs vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.

Key Responsibilities:
Comprehensive Safety & Compliance: Systematically manage workplace and food safety standards including rigorous allergen management and the enforcement of all local and corporate health regulations.
Holistic User Experience: Design manage and take full ownership of the end-to-end dining experience ensuring that every touchpoint reflects innovation and excellence.
Culinary Quality & Passion: Model an unyielding passion for food quality preparation and flavor ensuring the culinary team delivers superior results daily.
Operational Integrity: Oversee and enforce strict adherence to all menuing production and preparation guides; maintain total accountability through the diligent use of opening/closing checklists and responsibility guides.
Well-being: Ensure the delivery of thoughtfully balanced meals designed to fuel and delight our users throughout their day.
Culture of Hospitality: Establish and maintain a high standard of engaging and professional hospitality across all service interactions.
Leadership & Talent: Direct the training and professional development of team members ensure coaching sessions and actions are delivered with professionalism and timely precision.
Administrative Tasks: Oversee all timelines including payroll accounts receivable HR documentation and service reports to ensure seamless integration.
Sustainable Stewardship: Guarantee that all procurement aligns strictly with sector standards Food Program purchasing guidelines and our sustainability commitments.
Human Resources Compliance: Ensure all hiring and training standards are met and meticulously documented from new hire onboarding to safety and technical certifications.