Chef de Cuisine - High Point University

High Point, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

Harvest Table Culinary Group is a renowned culinary service company known for its commitment to exceptional food experiences and operational excellence. Rooted in service and united by a strong purpose, they strive to create positive impacts for their employees, partners, communities, and the planet. Harvest Table Culinary Group emphasizes equal employment opportunities and fosters an inclusive work environment free from discrimination of any kind. The company operates in the food service industry and is dedicated to innovation, sustainability, and quality in all culinary endeavors.

The Chef de Cuisine (CDC) role at the Wanek Center is essential to the effective... Show More

Job Requirements

High school diploma or equivalent
4-7 years executive-level culinary management experience
2-3 years culinary management experience in a multi-unit setting
ServSafe certification
ability to communicate effectively across teams
knowledge of food safety, sanitation, food products, and food service equipment
availability to work all shifts including blackout days
experience with menu planning and cost management
strong leadership and training skills

Job Qualifications

Ability to communicate effectively with a wide range of individuals ensuring full comprehension
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

Focus on food safety using Marko audits to ensure compliance with health department standards
solely responsible for menu planning maintaining variety and budgeted cost per meal
ensure accurate weekly inventory and monitor food cost trends
lead training and development of new hires ensuring skill and cultural fit
complete sanitation and standards related checklists timely
collaborate with Café Manager and Slane Director to enforce Harvest Table standards
delegate and follow up on daily and weekly cleaning
be available to work all shifts and blackout days
communicate with management to resolve people, product, or maintenance issues
ensure food offerings align with Harvest Table Culinary Group’s Core Pillars and Menu Commitments
implement and monitor menu and inventory management systems including cost control and loss prevention
ensure full compliance with Operational Excellence fundamentals managing waste, menus, recipes, ingredients, customer-driven menus, and labor standards

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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