Chef de Cuisine - High Point University

Harvest Table Culinary Group (HTCG) is a respected leader in the culinary industry, known for its commitment to quality, innovation, and sustainability. Rooted deeply in a mission to serve and make a positive impact, HTCG fosters a collaborative environment where the success and growth of each employee are highly valued. The company emphasizes diversity, inclusion, and equal opportunity, ensuring a workplace that respects all individuals regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or any other characteristic protected by law. This dedication to ethical employment practices goes hand in hand with its focus on excellence in culinary service and customer satisfaction.

HTCG operates various foodservice venues and catering events with an emphasis on sustainable sourcing and environmentally responsible business practices. They are passionate about creating menus that not only delight the palate but also contribute positively to communities and the planet.

The role of Chef de Cuisine at Harvest Table Culinary Group is vital and multifaceted. As the lead culinary professional at a specific location, the Chef de Cuisine holds full responsibility for supervising all culinary operations within that venue. This includes overseeing kitchen staff, ensuring food quality and safety standards, managing menu creation, and maintaining inventory and supply chain needs. The role requires a dynamic leader who can both inspire and manage a team while maintaining high standards of culinary excellence and operational efficiency.

The Chef de Cuisine is tasked with training and leading kitchen personnel, coordinating all culinary activities, and developing recipes that meet the company’s quality standards. The ideal candidate will have a strong culinary background combined with effective managerial skills. Responsibilities extend to overseeing special catering events and potentially providing culinary instruction or demonstrations to enhance team skills and customer engagement.

In this position, the incumbent must also ensure that kitchen equipment operates safely and efficiently and that the highest levels of sanitation and safety are maintained throughout culinary operations. The ability to estimate food consumption accurately and manage food purchasing and inventory effectively is essential to controlling costs and reducing waste. Menu planning and pricing strategies are also critical to maintaining profitability and customer satisfaction.

Harvest Table Culinary Group values innovation, and the Chef de Cuisine is expected to contribute by introducing new culinary techniques and presentation methods, helping the company stay at the forefront of the culinary industry. This leadership role provides an opportunity to influence the culinary experience of the venue significantly, contributing both to the company’s brand and its community impact.