Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
work/life resources
Retirement Savings Plans
Parental leave
Disability Coverage
Paid Time Off
Job Description
Harvest Table Culinary Group is a forward-thinking culinary organization dedicated to delivering exceptional dining experiences through innovative and sustainable food solutions. Rooted deeply in a commitment to quality, diversity, and community impact, Harvest Table Culinary Group operates with the mission to do great things for its employees, partners, communities, and the planet. The company upholds equal employment opportunity principles and fosters a work environment that values every individual regardless of any legally protected characteristics. As part of the larger hospitality landscape, Harvest Table Culinary Group serves a range of clients and guests who expect excellence in culinary creativity, food safety,... Show More
Job Requirements
- Bachelor’s degree preferred
- 4-7 years’ executive-level culinary management experience
- Minimum 2-3 years’ culinary management experience in a multi-unit setting
- ServSafe Certification
- Ability to communicate effectively with diverse groups
- Knowledge of food safety, sanitation, food products, and equipment
- Commitment to sustainability and innovation in culinary practices
Job Qualifications
- Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level
- 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 system including ensuring cost control and mitigation of loss prevention
- 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 annual operational budget, including estimation and management of food and labor cost goals
- Maintains food cost at reasonable levels without any adverse impact to Harvest Table’s quality standards
- Monitors recipes and portion standards to comply with the QA process
- Participates in food management using PRIMA system for ordering and invoice processing
- Interacts with guests via weekly table touches to obtain feedback using the VOC (Voice of the Consumer) program
- Ensures full compliance with Operational Excellence fundamentals managing waste, standard menus, recipes, and ingredients
- Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
- Ensures compliance with food, occupational, and environmental safety policies in all culinary and kitchen operations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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