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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $87,000.00 - $93,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
401(k) retirement plan
Paid parental leave
Disability Coverage
Job Description
Harvest Table Culinary Group, a division of Aramark, is a distinguished foodservice provider known for delivering exceptional culinary experiences through sustainable, responsibly sourced, and nutritionally balanced food offerings. Dedicated to innovation and culinary excellence, Harvest Table Culinary Group serves a diverse range of clients and guests, focusing on quality, presentation, and outstanding service. Aramark, the parent company, is a global leader in providing food services, facilities management, and uniform services, emphasizing employee well-being and community engagement through comprehensive benefits and inclusive work culture. This company strongly supports equal employment opportunities without discrimination, fostering a collaborative environment where employees can thrive... Show More
Job Requirements
- Degree from an accredited culinary institute preferred but not required
- Bachelor’s degree preferred
- 4-7 years executive-level culinary management experience required
- Minimum 2-3 years culinary management experience in a multi-unit setting required
- ServSafe Certification
- Ability to communicate effectively with diverse individuals
- Knowledge of food safety, sanitation, food products, and food service equipment
- Passion for food trends, flavors, innovation, and recipe development
Job Qualifications
- Ability to communicate with a wide range of individuals ensuring full comprehension of topics, risk, or liability
- Knowledge of food safety and sanitation, food products, and food service equipment
- Degree from an accredited culinary institute preferred but not required
- Bachelor’s degree preferred
- 4-7 years executive-level culinary management experience required
- Minimum 2-3 years culinary management experience in a multi-unit setting required
- ServSafe Certification
- Passion for food trends, flavors, innovation, and recipe development
Job Duties
- Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade
- Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence
- Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished
- Ensures food offerings align with the Harvest Table Culinary Group's Core Pillars and Menu Commitments
- Implements and monitors menu and inventory management systems including ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs
- Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly sourced, and nutritionally balanced options
- In collaboration with the Culinary/Chef's Council, develops and implements relevant training to increase the knowledge and capability of culinary staff
- Assists in the development and management of the annual operational budget including the estimation and management of food and labor cost goals
- Maintains food cost at reasonable levels without adverse impact to quality standards
- Monitors and directs culinary brigade to ensure recipes and portion standards are followed, adhering to standards and QA processes
- Participates in the food management process by learning and utilizing the PRIMA system for ordering and invoice processing
- Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC program
- Ensures full compliance with Operational Excellence fundamentals including managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards
- Carries out supervisory responsibilities in accordance with organizational policies and applicable laws
- Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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