Sr Executive Catering Chef

Salary: 130,000-140,000 Other Forms of Compensation: 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 The Senior Executive Catering Chef serves as the strategic culinary leader responsible for overseeing regional catering culinary operations while driving menu innovation, recipe development, and costing strategies across a national portfolio. This role provides leadership to regional Catering Chefs while developing scalable, trend-forward catering programs that deliver exceptional hospitality experiences, operational excellence, and strong financial performance. This leader combines exceptional culinary expertise with business acumen and a passion for hospitality, creating memorable dining experiences through innovative menu development, flawless execution, and strong partnerships across culinary and catering operations. Responsibilities Strategic Culinary Leadership Lead the culinary vision and execution of the catering and hospitality program across a multi-site region. Develop and maintain national catering menu standards, culinary programs, recipes, production guidelines, and presentation standards. Create innovative, chef-driven menus that balance creativity, guest experience, operational feasibility, and financial performance. Develop seasonal menu offerings and customized event menus tailored to client preferences, event styles, dietary accommodations, cultural considerations, and budget parameters. Drive continuous menu innovation through emerging culinary trends, global influences, wellness-focused offerings, seasonal ingredients, and sustainable sourcing practices. Develop scalable catering solutions and culinary programs that can be successfully executed across multiple markets and locations. Champion elevated hospitality experiences through exceptional food quality, creativity, presentation, and guest engagement. Regional Culinary Operations Provide direct leadership, coaching, and support to Catering Chefs within the Bay Area region. Ensure consistent execution of culinary standards, food quality, presentation, and operational excellence across all catered events. Partner closely with catering, operations, and hospitality leaders to deliver seamless event experiences. Support executive meetings, VIP hospitality, leadership events, and large-scale special functions requiring elevated levels of service and execution. Maintain operational visibility and provide hands-on leadership during key events, activations, and high-profile functions. Foster a culture of accountability, innovation, collaboration, and continuous improvement throughout the culinary organization. National Menu Development & Costing Own the national catering menu portfolio, including recipe development, menu engineering, standardization, costing, and performance analysis. Establish recipe costing, portion standards, and production specifications that support profitability while maintaining exceptional quality and guest satisfaction. Develop menu frameworks that provide regional flexibility while maintaining consistency in culinary standards and brand expectations. Partner with procurement and operational leaders to optimize sourcing strategies, vendor partnerships, and product utilization. Analyze menu performance, food co…

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