Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $42,600.00 - $58,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Employee wellness programs
Job Description
Harvest Table Culinary Group is a leading culinary company that specializes in providing exceptional food services with a strong commitment to quality, innovation, and sustainability. As a group dedicated to culinary excellence, Harvest Table Culinary Group collaborates with various establishments to deliver superior dining experiences that emphasize responsibly sourced ingredients, nutritionally balanced options, and outstanding presentation. The company values diversity, inclusivity, and equal opportunity for all employees, fostering a supportive environment where creativity and professional growth are highly encouraged. At the core of their mission is a dedication to serving their partners, communities, and the planet with integrity and respect,... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 4-7 years’ executive-level culinary management experience
- minimum 2-3 years’ culinary management experience in a multi-unit setting
- proficiency with food safety and sanitation practices
- ServSafe Certification
- strong leadership and communication skills
- ability to implement inventory and menu management systems
- ability to manage budgets and control food costs
- capacity to train, coach, and mentor culinary staff
- commitment to sustainability and quality standards
- willingness to interact with guests and gather feedback
- ability to comply with operational excellence and safety regulations
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, 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 annual operational budget, which includes the 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 and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group's standards and comply with the QA process
- participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing
- interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the Voice of the Consumer 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 the organization's policies and applicable laws
- ensures compliance with Harvest Table's food, occupational, and environmental safety policies in all culinary and kitchen operations
- 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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