Salary: $75,000 - $80,000 / year
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!

JOB SUMMARY

We’re seeking an experienced and dynamic Executive Chef to lead all culinary operations at Savannah College of Art and Design. In this role, you will be responsible for menu planning, food preparation, kitchen staff training, and maintaining the highest standards in food quality, safety, and sanitation. This is an exciting opportunity for a creative, hands-on culinary leader who thrives in a fast-paced, high-volume environment.

PREFERRED QUALIFICATIONS:

• Associate’s degree or equivalent culinary experience
• Minimum 5 years of progressive kitchen management experience
• Extensive experience in catering and high-volume foodservice operations
• Strong background in institutional and batch cooking
• Proficient in current food and catering trends with a strong focus on quality, presentation, cost control, and sanitation
• Hands-on leadership style with proven culinary expertise
• Technologically proficient (Microsoft Office Suite, email, internet)
• ServSafe certification highly preferred
• Commitment to delivering exceptional client satisfaction

QUALIFIED CANDIDATES MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THIS POSITION SATISFACTORILY WITH OR WITHOUT A REASONABLE ACCOMMODATION. DISCLAIMER: THIS JOB POST IS NOT NECESSARILY AN EXHAUSTIVE LIST OF ALL ESSENTIAL RESPONSIBILITIES, SKILLS, TASKS, OR REQUIREMENTS ASSOCIATED WITH THIS POSITION. WHILE THIS IS INTENDED TO BE AN ACCURATE REFLECTION OF THE POSITION POSTED, THE COMPANY RESERVES THE RIGHT TO MODIFY OR CHANGE THE ESSENTIAL FUNCTIONS OF THE JOB BASED ON BUSINESS NECESSITY. WE WILL CONSIDER FOR EMPLOYMENT ALL QUALIFIED APPLICANTS, INCLUDING THOSE WITH A CRIMINAL HISTORY (INCLUDING RELEVANT DRIVING HISTORY), IN A MANNER CONSISTENT WITH ALL APPLICABLE FEDERAL, STATE, AND LOCAL LAWS, INCLUDING THE CITY OF LOS ANGELES’ FAIR CHANCE INITIATIVE FOR HIRING ORDINANCE, THE SAN FRANCISCO FAIR CHANCE ORDINANCE, AND THE NEW YORK FAIR CHANCE ACT.

Applications are accepted on an ongoing basis.

KEY RESPONSIBILITIES:

• Develops and executes regular and modified menus in line with company standards and dietary guidelines
• Prepares and/or oversees food production using standardized recipes and presentation standards
• Conducts food tastings to ensure flavor, quality, and consistency
• Trains kitchen staff on food preparation, safety protocols, and equipment usage
• Maintains kitchen cleanliness through established cleaning and maintenance schedules
• Manages food and supply inventories to ensure availability while controlling costs
• Ensures proper handling and utilization of leftovers within company policy
• Complies with all health and sanitation regulations and passes internal and third-party audits
• Upholds company and facility safety protocols, including proper incident reporting
• Participates in staff meetings, training sessions, and professional development initiatives