Chef de Cuisine (Bay Area)

 

• We are hiring immediately for a Chef de Cuisine position.
• Location: Mountain View / Sunnyvale CA.
• Schedule: Monday - Friday 
• Pay Range: $83,000.00 - $90,000.00 annually 

         

 

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Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

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? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve 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: http://www.bamco.com/careers/

 

Job Summary:

To support our growth, we're actively seeking a Chef de Cuisine to join our Bon Appetit team!

 

This pivotal role is responsible for defining and elevating the culinary landscape of the café, meticulously overseeing all aspects of food quality, driving innovation, and curating an unparalleled dining experience. On a daily basis, you will lead and inspire the kitchen team, ensuring the efficient and timely preparation of consistently high-quality dishes..

 

Collaborating closely with the Executive Chef, you will strategically oversee all facets of food preparation, plating, and presentation. To uphold the highest standards of quality, you will manage inventory and ordering. Your leadership will drive culinary excellence, elevate the café experience, and ensure the continued success of the Food program.

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

The Food program’s 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

• Food & Workplace Safety: Set the standard for and rigorously oversee workplace and food safety protocols, including comprehensive allergen management, to ensure guest well-being and total operational compliance.

• Culinary Vision: Spearhead the overall dining strategy by delivering culinary offerings that reflect seasonal trends, sustainability goals, and overall excellence.

• Operational Excellence: Design and oversee all menu, production, and preparation systems; ensure total team adherence to operational checklists and responsibility guides to maintain an efficient kitchen environment.

• Wellness: Oversee thoughtfully balanced, nourishing meals that align with the program’s wellness goals.

• Hospitality Standards: Model and enforce a culture of genuinely engaging hospitality, ensuring every service interaction meets the highest professional standards.

• Leadership Talent: Actively mentor and develop the Sous Chef and culinary team, creating a robust pipeline of talent and a culture