Chef de Cuisine - Elon University

High Point, NC, USA|Onsite

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 characteristics protected by law.

The company boasts a strong reputation for its culinary excellence, focusing on sustainable, responsibly sourced, and nutritionally balanced food options that resonate with the values of today’s conscious consumers. It emphasizes innovation and quality in every aspect of its food program, supporting operational success across multiple locations where attention to detail in food preparation, presentation, and service is paramount.

This role primarily involves the development and execution of culinary solutions tailored to meet guests' diverse tastes and preferences. The Culinary Manager will oversee the entire food operation within a specific location, reporting directly to the Executive Chef or Hospitality Director. The position includes managing a culinary brigade, ensuring high standards of food production, presentation, and service, while maintaining compliance with the company’s core culinary pillars and menu commitments.

A critical aspect of this role is the leadership and mentoring of culinary staff to foster a collaborative and high-performance work environment. The Culinary Manager will coach employees, promote culinary innovation, and align team efforts with the organization's quality and service standards. Effective menu and inventory management are also central responsibilities, emphasizing cost control, loss prevention, and maintaining inventory levels that meet menu demands.

The individual selected for this role will play a key part in budget oversight, working to meet food and labor cost goals while maintaining the high quality that the Harvest Table Culinary Group is known for. They will ensure recipes and portion standards are rigorously followed and will participate in food management processes such as ordering and invoice tracking using relevant systems.

Guest interaction also forms a component of the role, with the Culinary Manager engaging in weekly touchpoints to gather feedback and align offerings with consumer preferences. This customer-centric approach supports ongoing improvements in food quality, service reliability, and event excellence. Additionally, the position requires full compliance with operational fundamentals including waste management, menu and labor standards, and adherence to food safety, occupational, and environmental regulations.

Overall, this role offers a rewarding opportunity for an experienced culinary professional passionate about food trends, innovation, and sustainable culinary practices. It demands a leader who is both hands-on and strategic, capable of driving continuous improvement and delivering extraordinary dining experiences in a multi-unit, dynamic environment.

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