Chef de Cuisine

• We are hiring immediately for a Chef de Cuisineposition.
• Location: San Francisco
• Schedule: Monday - Friday (no weekends)
• Pay Range: $85000.00 - $95000.00 annually

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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 Were hiring! Bon Appétit Management Company operates more than 1000 cafés around the country for corporations universities and museums as well as a few dozen public restaurants. Weve 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: Summary

Working as the Executive Chef you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic entrepreneurial Culinary professional.

Key Responsibilities:

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation safe handling operation of equipment food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility department and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings staff development and professional programs as appropriate

Preferred Qualifications:

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience depending upon formal degree or training
• Extensive catering experience a plus
• High volume complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality production sanitation food cost controls and presentation
• Must be experienced with computers; to include Microsoft Office (Word Excel and Power Point) Outlook E-mail and the Internet
• ServSafe certified - highly desirable