Chef de Cuisine - High Point University

High Point, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,900.00 - $83,400.00

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible scheduling

Job Description

Harvest Table Culinary Group (HTCG) is a renowned culinary organization dedicated to delivering exceptional food service experiences rooted in innovation, sustainability, and community-focused service. With a mission centered on doing great things for its employees, partners, communities, and the planet, HTCG exemplifies a commitment to inclusivity, quality, and operational excellence within the food service industry. The company is recognized for its dedication to equal employment opportunities, valuing diversity, and fostering a workplace where every individual can thrive regardless of race, gender, age, disability, or other protected characteristics.

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Job Requirements

4-7 years executive-level culinary management experience
minimum 2-3 years culinary management in a multi-unit setting
ServSafe Certification
ability to communicate effectively across diverse groups
knowledge of food safety, sanitation, food products, and service equipment
culinary degree preferred but not required
bachelor's degree preferred

Job Qualifications

Ability to communicate effectively with diverse individuals ensuring comprehension
knowledge of food safety, sanitation, products, and service equipment
degree from accredited culinary institute preferred but not required
bachelor's degree preferred
4-7 years executive-level culinary management experience required
minimum 2-3 years multi-unit culinary management experience required
ServSafe Certification
passion for food trends, flavors, innovation, and recipe development

Job Duties

Use Marko audits to ensure a safe kitchen compliant with Health Department standards
plan complete menus 4-6 weeks in advance maintaining variety and cost control
manage weekly inventory and monitor food cost trends
lead training and development of new hires ensuring skill and culture fit
ensure timely completion of sanitation and standards checklists
collaborate with Café Manager and Director to enforce Harvest Table standards and build staff accountability
delegate and oversee daily and weekly cleaning
work all shifts including blackout days
communicate effectively with management to resolve people, product, and R&M issues
align food offerings with Harvest Table Culinary Group's Core Pillars and Menu Commitments
manage menu and inventory systems to control costs and prevent losses
ensure compliance with Operational Excellence fundamentals including waste, recipe, and labor management

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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