Chef de Cuisine - Brandeis University

Newton, MA, USA|Onsite

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 and contribute meaningfully to the organization and its mission.

The role of Culinary Manager within Harvest Table Culinary Group is vital to ensuring the highest standards of culinary quality and operational excellence. This full-time position offers a competitive salary range from $87,000 to $93,000 per year, reflecting the level of expertise and responsibility required. The Culinary Manager is responsible for the development and execution of innovative culinary solutions designed to meet and exceed guest expectations. This role entails managing and inspiring the culinary brigade to maintain production, presentation, and service excellence.

Reporting directly to the Executive Chef or Hospitality Director, the Culinary Manager oversees daily food operations, emphasizing cost control, waste management, and inventory accuracy. This leader ensures menu offerings align with the company's core culinary commitments and sustainability goals, promoting a culture of creativity and continuous improvement among culinary staff. They facilitate training initiatives, coaching, and performance management, ensuring the team remains knowledgeable and aligned with the latest food safety standards and culinary trends. Moreover, this position involves active engagement with guests through feedback programs, encouraging responsive and guest-centered service.

The Culinary Manager plays a crucial role in budget management, monitoring food and labor costs to maintain operational efficiency without compromising quality. They are expected to uphold compliance with all health and safety regulations and contribute to the overall culinary vision by implementing the standards of the Harvest Table Culinary Group and Aramark. This role requires a passionate food professional committed to innovation, sustainability, and excellence in hospitality, making it ideal for candidates with significant culinary management experience who are looking to lead in a dynamic and supportive environment. The position will remain open until a qualified candidate is selected, inviting professionals to join a respected industry leader committed to exceptional foodservice and employee development.

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