Our associates' experience and knowledge are our greatest asset. Continued positive growth is a necessity and we remain committed to providing our associates access to the best opportunities for career development and advancement.
Location: San Jose, CA
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!
The EC (Executive Chef) position for Bon Appétit Management Company assigned to the Adobe account, is responsible for managing the Adobe culinary objectives for the cafe. 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 client’s expectations. The EC is the visionary leader for all food programs, providing strong leadership, strategic planning and execution. The EC will understand and follow both Bon Appetit and Adobe 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 new café openings, in partnership with the GM (General Manager). 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.
Exceptional cooking skills in Indian, Asian, Latin, European, and American dining menus is required.
Position Objectives:
In the performance of their respective tasks and duties all employees are expected to conform to the following:
- Perform quality work within deadlines with and without direct supervision.
- Interact professionally with other employees, customers and suppliers.
- Work effectively as a team contributor on all assignments.
- Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
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 company’s 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 café’s respective budget.
- Follow the company’s best purchasing programs, utilizing products and ingredients that are purchased following the company’s sustainability programs and purchasing standards.
- Ensure that all foods, beverages, and garnishes are consistent with Bon Appétit Great Expectations 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 customer’s perceived value.
- Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client’s 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.
- Be part of conducting staff meetings to include all-employee meetings, 10@10’s daily meetings to announce food programs to the employees. This will include topics such as the day’s menu and other information that contribute to a positive food culture and staff development.
Customer Service and Client Relations
- Awareness and trained on the Adobe contractual agreement to follow guidelines pertaining to managing the culinary programs.
- Represent the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions
- Respond to all comments and complaints within 24 hours and follows up with a written response to the General Manager.
- 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.
People Processes – Attracting, Retaining, Development & Training
- Work with GM and HR partners to put people plans together to recruit, attract, hire, train, develop, and retain the culinary staff at the account.
- Be part of the new hire orientation program and train culinary hiring managers to complete thorough processes for incoming new hires. Work on a system to welcome new employees. Back up the GM for the completion of new hire orientation ensuring all employees sign off on key policies (i.e., Offer Letter, Open Communication & Zero Tolerance Policies, Safety Rules, Wage & Hour – QRC & Summary of Meal Periods & Rest Breaks, Serve Safe Certification, Worker’s Compensation, Attendance Policies, etc.)
- Manage the uniform standards policy for the account and train the leadership team to follow the uniform standards within the account. Hold employees accountable if issues arise around uniform standards policy.
- Be aware of the employee files system on a quarterly basis in a confidential manner to ensure files are up to date and contain all the latest acknowledgement forms in accordance to company policies. Provide input to the GM to ensure that each employee has a revised job description and performance appraisal job objectives as part of a productive work environment.
- Work with the GM to provide accurate and updated job descriptions to reflect current job duties for each employee.
- Work with the GM to provide input on the performance appraisal process for salaried and hourly staff that report to the EC. Train the culinary leadership team to conduct performance appraisals and 90-day new hire reviews with staff as part of the retention and performance feedback policy. Work with the GM to audit the performance appraisal system on a monthly basis to ensure all hourly employees receive feedback in a timely manner that reflect performance and merit reviews.
- Partner with the GM to help identify employees that are ready for advancement and development. Measure talent using the performance appraisal system to identify skills for advancement to assist with employee development and career aspirations.
- Promote the company’s Open Door Policy to promote employee suggestions and feedback to improve the operation.
- Work with the GM and the HRSC (HR Service Center) to identify employee relation questions and issues in areas of performance issues, coaching and counseling and other aspects of people questions related to performance.
- Meet 100% compliance with required training for all managers, supervisors and leads (Preventing Workplace Harassment, Wage & hour, LOA, Serve Safe).
- 100% participation with employee recognition programs such as Be-A-star to promote teamwork and identify high performing employees.
Retail Management
- Creates weekly menus and special event catering menus, meeting special dietary requests, as specified by current company and client guidelines.
- Supervise the proper garnishing and presentation of food.
- Adheres to Bon Appétit’s standards of fresh and creative décor, as specified in Great Expectations
- Oversees the overall appearance of the kitchen.
- Continues to test and update menu ideas and concepts, staying abreast of new culinary trends.
- Write all weekly menus with descriptions and detailed listings for every ingredient, highlighting the major allergens. Edits and updates for accuracy, checking with the culinary team and front of house employees prior to starting service at the beginning of each shift.
- Utilizes all web based informational systems, including web menu and catering menu.
Secondary Duties:
Special Events
- Oversee all creation of menus, production, and ordering for special events
- Assists catering teams and develop specialty menus and events per client’s needs, budget, and unit guidelines
- Plans and executes the culinary elements of all specialty events
- Is on site for all special events and ensures that they meet all client expectations
- Make sure all events meet Bon Appetit Great Expectations standards.
Marketing/Sales
- Participates and is involved in Catering Open House and Seasonal tastings of new menu items
- Manages chefs to develop seasonal specials and offerings, reviews, tastes, and approves all seasonal menu and pastry items.
- Works with Catering Management team to develop and implement sales programs on campus to solicit new business
Note: Job duties are subject to change as needed.
Safety and Sanitation Responsibilities:
Safety and Sanitation
- Work with the GM to assign a safety champion and help train all employees within the account on proper hand washing, cut glove, uniform standards, knife skills, reporting accidents. Immediately use proper coaching for any employee that fails to report accidents or incidents to the company.
- Trains kitchen personnel in safe operation of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Ensures all employees utilize PPE (personal protective equipment) when in kitchens and service areas.
- Adheres to all company policy with Risk Management and Safety that follow the Health Department, OSHA and ADA regulations.
- Reports all injuries within 24-48 hours that include accidents.
- Manage outstanding and complicated injury claims with Risk Management, Sector Safety Director and potentially HR.
- Develop a safety program that will promote safety practices. Utilize 10@10 meetings on safety practices; conduct monthly safety meetings and inspections. Attends monthly safety meetings and participates in safety inspections
- Perform weekly sanitation inspections in all cafes and train leadership team on these objectives. Monitor all sanitation standards and training for front back of the house.
- Report all food borne illness and incident for customers and/or staff accurately and in a timely manner. For serious issues, contact the Compass Crisis line immediately for outbreak of food borne illness or injury.
- Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products. Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
- Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Education: A 4-year degree in Culinary; or a 2-year degree from a post-secondary culinary arts training program with 3-5 years’ experience as an Executive Chef leading culinary programs
- In lieu of a degree, 5-7 years of additional work experience as an Executive Chef in a high end restaurant or corporate dining environment
- Work Experience: 5-7 years as an Executive Chef in food service establishment.
- Demonstrated ability to plan and execute diverse and creative menus; ability to demonstrate experience with cultural cuisines
- Professional knowledge, experience and interest in sustainability and sustainable food practices
- Ability to lead culinary teams and groups of employees; attract, retain, hire, coach and separate
- Ability to manage a kitchen in an organized and efficient manner
- Ability to operate web-based ordering system, process customer requests, changes to orders, menu updates and client profiles.
- Computer and technical experience with computers; spreadsheets, online systems, email, and other applications.
Certificates, Licenses, Registrations:
- Must have a valid driver's license - minimum of Class C (non Commercial Driver License) license and clean motor vehicle record.
- Hazard Analysis and Critical Control Points (HACCP) training
- Serve Safe Certification for Managers
- Ability to pass company mandated courses: Preventing Workplace Harassment, Wage & Hour and Leave of Absence Compliance Training, Appreciating Differences Diversity Training
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to:
- Stand, talk or hear, and taste or smell.
- Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms.
- Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds.
- Push and Pull carts weighing up to 100 pounds
- Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
- Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.
- Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Language Skills:
- Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English
- Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
- Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers.
- Ability to effectively present information in one-on-one and small group situations to customers, and clients.
- Ability to lead meeting and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics.
Authority:
The EC will supervise a culinary team and hourly employees that can range from 10 to 20 employees.
Great People. Real Opportunities.
Achieving leadership in the foodservice industry
Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.
Job ID: MS09181552741