Chef Manager - Obama Presidential Center

About the role

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.

The Chef Manager at the Obama Presidential Center is a hands-on culinary leader responsible for overseeing daily kitchen operations while delivering an exceptional dining experience that reflects the Center's commitment to hospitality, community, and excellence. This role leads culinary teams, drives operational performance, and ensures outstanding food quality across café and retail dining operations.

Responsibilities

• Lead all aspects of daily kitchen operations, ensuring consistent execution, food quality, and exceptional guest satisfaction.
• Supervise, mentor, and develop culinary team members, fostering a culture of accountability, teamwork, and continuous improvement.
• Develop seasonal menus and daily features that balance creativity, operational efficiency, and financial performance.
• Manage food and labor costs through effective purchasing, inventory management, production planning, and waste reduction initiatives.
• Oversee ordering, receiving, and inventory controls while maintaining appropriate product levels and vendor relationships.
• Ensure strict compliance with all food safety, sanitation, and HACCP standards while maintaining a clean, organized kitchen.
• Monitor quality, consistency, presentation, and portion standards across all food offerings.
• Partner with operations leadership to deliver seamless service and execute special events and catering functions as needed.
• Analyze financial performance, including P&L results, and implement strategies to achieve budgeted goals.
• Champion sustainable culinary practices by supporting local sourcing, minimizing waste, and promoting environmentally responsible operations.
• Lead by example with a hands-on management style, providing coaching, training, and support during all service periods.

Qualifications

• 3+ years of progressive culinary management experience in contract dining, hospitality, restaurants, or high-volume foodservice operations.
• Demonstrated success leading kitchen operations, managing culinary teams, and delivering consistently high-quality food service.
• Strong experience with menu development, recipe standardization, product costing, purchasing, inventory management, and labor planning.
• Proven ability to improve operational efficiency while maintaining exceptional food quality and guest satisfaction.
• Knowledge of financial management, including food cost controls, budgeting, and P&L accountability.
• Extensive understanding of current culinary and catering trends, food presentation, and production techniques.
• Experience with exhibition cooking and engaging guest-facing culinary experiences preferred.
• Thorough knowledge of HACCP principles and food safety regulations.
• ServSafe Manager Certification preferred.
• Strong communication, leadership, organizational, and problem-solving skills with a collaborative, service-focused approach.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Pay

Salary: $78,000 - $80,000 / year