Chef de Cuisine

Harvest Table Culinary Group is a prominent culinary establishment dedicated to delivering exceptional food experiences through innovation, quality, and responsible sourcing. Rooted in strong service values and united by a shared purpose, Harvest Table Culinary Group (HTCG) focuses on doing great things not only for their employees but also for their partners, communities, and the planet. Their mission emphasizes inclusivity and equal employment opportunity, ensuring a workplace free of discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other protected characteristics. HTCG is part of a larger commitment to culinary excellence, sustainable food sourcing, and community impact, positioning themselves as a forward-thinking leader in the food service industry.

The role offered is for a culinary management position within Harvest Table Culinary Group, primarily responsible for overseeing the food operations at a specific location. Reporting directly to the Executive Chef or Hospitality Director, the successful candidate will be integral to maintaining the highest standards of culinary production, presentation, and service excellence. This salaried position offers a competitive compensation range of $70,000 to $75,000, complemented by comprehensive benefits including medical, dental, vision coverage, and various work-life resources. Additional perks such as retirement savings plans like 401(k), paid parental leave, and disability coverage are also available, with specific benefits potentially varying by location and employee eligibility.

In this leadership role, the culinary manager will be entrusted with managing the culinary brigade, ensuring that all members perform to the best of their abilities while adhering to the company’s standards for appearance, attendance, customer service, and conduct. The position requires a keen focus on culinary innovation and operational excellence, overseeing menu management and inventory control to optimize costs without compromising quality. Utilizing a menu and inventory management system, the manager must ensure loss prevention, conduct weekly inventory audits, and maintain appropriate inventory levels necessary for smooth kitchen operations.

Beyond mere oversight, this position is a steward of culinary quality and sustainability. The manager will champion offerings that are nutritionally balanced, responsibly sourced, and aligned with HTCG’s Core Pillars and Menu Commitments. Regular collaboration with the Culinary/Chef’s Council to develop and implement effective training programs will be essential to continually elevate the culinary team’s knowledge and capabilities. The role also entails budgeting responsibilities, including estimating and managing food and labor costs to maintain fiscal responsibility within the department.

The successful candidate will also lead efforts in recipe adherence and portion control, ensuring compliance with quality assurance processes. Familiarity and involvement with the PRIMA system are expected to facilitate efficient ordering and invoice processing. Regular interaction with guests through weekly table touches will provide valuable feedback on food quality, service, and special events, supporting ongoing improvements and a customer-centric kitchen environment.

The culinary manager will uphold full compliance with operational excellence fundamentals, such as waste management, standardized menus and recipes, and labor standards aligned with customer demands. Supervisory responsibilities must be executed following organizational policies and legal guidelines, ensuring all culinary and kitchen operations meet health and safety standards. Continuous education through pre-shift huddles, menu meetings, and new associate training are key to maintaining a high-functioning and aligned culinary team.

By joining Harvest Table Culinary Group, candidates become part of a vibrant culinary community committed to innovation, sustainability, and excellence in food service. This position offers a unique opportunity to grow professionally within a supportive environment that values creativity and leadership in culinary arts, making a tangible impact on the guest experience and operational success.