Chef General Manager

The Chef General Manager (Chef GM) is responsible for leading the overall guest experience, culinary excellence, and front-of-house operations in the cafe. This role combines strategic hospitality leadership with financial oversight, ensuring that each cafe 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.

Overall Management

Teaches and adheres to Bon Appetit'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 Appetit 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 cafes 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, seasonality, and business needs, ensuring flexibility while maintaining financial stability.

Identify opportunities to improve profitability through strategic purchasing, vendor negotiations, and waste reduction.

Staff Development & Training

Foster a positive and inclusive work environment by addressing employee concerns, promoting open communication, and ensuring fair treatment across the team.

Provide training on guest engagement, hospitality principles, and customer service excellence to enhance team capabilities.

Offer mentorship and career development for chefs and managers, ensuring the team is equipped for long-term success.

Cultivate a positive, guest-centered workplace culture, encouraging teamwork and continuous improvement.

Ensure accurate timekeeping, payroll submissions, and compliance with wage laws. Address payroll discrepancies and support staff with pay-related inquiries.

Create efficient staffing schedules that balance labor costs, operational needs, and employee well-being. Adjust schedules proactively based on business demands.

Provide ongoing coaching and feedback, conduct performance evaluations, and support career development plans to retain top talent.

Support the hiring process by interviewing, selecting, and onboarding new team members, ensuring they are properly trained and integrated into the culture.

Operational Efficiency & Resource Management

Oversee staff scheduling, labor management, and service flow, ensuring efficiency without compromising guest experience.

Implement and maintain operational SOPs to drive consistency in service, food preparation, and guest interactions.

Manage relationships with vendors and suppliers, prioritizing quality ingredients and cost-effective purchasing strategies.

Ensure cafe spaces, dining areas, and kitchens are clean, well-maintained, and aligned with brand ambiance standards.

Special Guest Experiences & Surprise & Delight Initiatives

Develop and execute "Surprise & Delight" moments, such as complimentary tastings, chef meet-and-greets, or unexpected perks.

Work with marketing and events teams to create seasonal activations, themed pop-ups, and interactive dining experiences.

Ensure each cafe feels vibrant, engaging, and unique, elevating the dining experience beyond just food service.

Health, Safety & Compliance

Uphold and enforce health, safety, and food sanitation standards, ensuring compliance with regulations.

Conduct regular safety audits and training sessions, prioritizing workplace safety for staff and guests.

Ensure clear labeling, proper handling, and communication of food allergens to prevent cross-contact and ensure guest safety. Train staff on allergen protocols and emergency response procedures.

Enforce strict food safety protocols, including proper food storage, temperature control, and hygiene standards, to mitigate risks of contamination and foodborne illness outbreaks.

Be prepared for crisis management, handling guest incidents or operational challenges with professionalism and urgency.

Special Events

Oversees all creation of menus, production, and ordering for special events

Assists Catering Management team and Develops specialty menus and events per clients 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.

FOOD AND SAFETY RESPONSIBILITIES:

Adheres to all Health Department, OSHA and ADA regulations.

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

Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.

Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.

Trains kitchen personnel in safe operating procedures 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.

Attends monthly safety meetings and participates in safety inspections

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.

A four-year degree in Culinary Arts is preferred but not required. In lieu of a 4-year degree, a 2-year degree in Culinary with an additional 5 years of professional experience as an Executive Chef.

8+ years of leadership experience in corporate dining, hospitality, or high-volume cafe operations.

Strong background in front-of-house leadership, guest engagement, and hospitality-driven service models.

Financial acumen, with experience in budgeting, forecasting, cost control, and operational financial management.

Knowledge of menu planning, culinary execution, and food trends, with a passion for quality and authenticity.

Ability to train and develop teams, fostering a hospitality-forward culture.

Strong skills in vendor management, resource allocation, and strategic planning.

Experience working with local suppliers and partners, ensuring high-quality, fresh, and sustainable products.

Excellent communication and problem-solving skills, with the ability to adapt quickly in a dynamic environment.

Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles.

Proficient with word processing and spread sheet applications.

Posses the ability to meet Bon Appetit unit specific uniform standards for this position.

Utilize all Personal Protective Equipment's per Bon Appetit guidelines.

Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.