Chef General Manager

 

Position Title: Chef General Manager 

Salary:  75,000-95,000

 

 

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!

 

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Click here to view the step-by-step instructions to refer a friend to this position.

 

Job Summary

The Chef General Manager (Chef GM) is responsible for leading the overall guest experience, culinary excellence, and front-of-house operations in the café. This role combines strategic hospitality leadership with financial oversight, ensuring that each café delivers exceptional service, high-quality food, and a welcoming atmosphere. The Chef GM oversees daily operations, guest engagement, and financial performance while fostering a strong hospitality-driven culture. 

 

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 or 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

Overall Management 

Teaches and adheres to Bon Appétit’s philosophy, culture and commitment to quality food and service. 

Takes over the ownership of the kitchen. 

Has a Passion for food. 

Ensures all products and purchases meet Bon Appetit sustainability guidelines 

Has knowledge of and enforces the Client/Bon Appétit contractual agreement. 

Guest Experience & Front-of-House Leadership 

Set and uphold hospitality standards, ensuring guests feel welcomed and valued from arrival to departure. 

Maintain a visible presence on the floor, engaging with guests, gathering real-time feedback, and ensuring service excellence. 

Leverage customer feedback systems and sentiment reports, using insights to refine service strategies and enhance the overall experience. 

Implement personalized service initiatives, training staff to recognize and respond to guest preferences proactively. 

Collaborate with marketing and events teams to create activations and dining experiences that enhance brand engagement.
 

Culinary Excellence & Menu Development 

Develop seasonal, high-quality menus that align with guest expectations, culinary trends, and operational goals. 

Ensure food quality, taste, and presentation meet hospitality and brand standards through regular tastings and staff training. 

Lead special dining experiences, such as themed nights, surprise & delight activations, and pop-up collaborations. 

Work closely with chefs and culinary teams to balance innovation with consistency, ensuring offerings are both exciting and operationally feasible. 

Financial Management & Business Strategy 

Oversee budgeting, forecasting, and financial planning, ensuring cafés operate within defined financial goals. 

Monitor and manage cost controls, labor efficiency, and inventory levels, ensuring alignment with financial targets. 

Regularly analyze data, food costs, making adjustments as needed to optimize financial performance. 

Adapt spending based on guest demand, seaso