Executive Chef - Eckerd College

Compass Group•Saint Petersburg, FL

2d•$90,000 - $95,000

About The Position

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 SummaryThe Executive Chef leads all culinary operations for the Eckerd College dining program, overseeing retail, residential, and catering services within a newly opening dining facility. This role manages 2 salaried leaders, including a Chef Manager and Banquet Chef, along with 60 to 75 hourly associates, ensuring strong team leadership, operational excellence, and an exceptional guest experience. The Executive Chef is responsible for menu development, high volume production, food safety and sanitation compliance, and overall financial performance, including cost control and budget management. This position offers the opportunity to build and lead a team in a brand new facility within a financially stable organization known for strong benefits, a supportive work environment, and significant growth opportunities.

Requirements

Culinary degree preferred
3 to 5 years of culinary management experience
Proven experience in high volume production and catering
Strong background in cost control, budgeting, and inventory management
Demonstrated leadership and team development skills
Passion for innovation, quality, and continuous growth within a foodservice organization

Responsibilities

Lead, develop, and manage culinary team members
Plan, develop, and execute seasonal and cycle menus
Oversee high volume production and campus catering operations
Manage food, labor, and supply costs to meet budget targets
Monitor purchasing, inventory, and vendor relationships
Ensure compliance with food safety, sanitation, and company standards
Partner with marketing and culinary leadership to implement new programs and concepts
Maintain strong client relationships and deliver an exceptional dining experience