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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
Harvest Table Culinary Group is a renowned culinary organization committed to delivering exceptional food experiences through innovative culinary solutions and operational excellence. The group is deeply rooted in service and driven by a mission to make a positive impact on employees, partners, communities, and the planet. Harvest Table Culinary Group operates with a commitment to diversity, equity, and inclusion, ensuring that every employee enjoys equal employment opportunities and a respectful work environment free from 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... 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 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
- passion for food trends, flavors, innovation, and recipe development
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 VOC (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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