Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Harvest Table Culinary Group is a prominent culinary services company dedicated to excellence in hospitality and food service. Known for its commitment to delivering outstanding culinary experiences, the company operates with a mission rooted in service and a purpose that connects its employees, partners, communities, and the planet. Harvest Table Culinary Group emphasizes equal employment opportunities and inclusivity, ensuring a diverse and supportive workplace environment free from discrimination. This commitment to respect and fairness is foundational to the company’s culture and operational philosophy.
As a leader in the culinary industry, Harvest Table Culinary Group focuses on providing a wide range of culinary solutions tailored to meet customer and client needs and expectations. The company champions innovation and sustainability with an emphasis on offering responsibly sourced, nutritionally balanced food options that align with its Core Pillars and Menu Commitments. The company’s operations stress quality, presentation, and service excellence, with a focus on maintaining high standards throughout the food preparation and delivery process.
The role of the Culinary Operations Manager at Harvest Table Culinary Group is an executive-level position responsible for overseeing food operations within a specific location. Reporting directly to the Executive Chef and/or Hospitality Director, this position demands strong leadership skills and a deep understanding of culinary techniques, food safety, and kitchen management. The manager will lead and manage the culinary brigade to ensure outstanding performance, customer service, and adherence to appearance and conduct standards.
Key responsibilities include managing food production and presentation to ensure operational excellence, coaching culinary staff to achieve performance and quality goals, and implementing inventory and cost control systems to optimize food and labor costs. Collaborating with the Culinary/Chef’s Council, the manager will develop training programs designed to enhance employee knowledge and capability, supporting continuous improvement across the culinary team.
The role also involves active participation in budget development and management, as well as maintaining food costs at reasonable levels without compromising quality. The Culinary Operations Manager will monitor adherence to recipes, portion standards, and quality assurance processes, ensuring that all food offerings meet the company’s high standards. Furthermore, the role includes engaging with guests through weekly interactions to obtain feedback on food quality, service, and special events, thereby enhancing customer satisfaction.
Candidates must bring significant culinary management experience, with a preference for backgrounds in multi-unit settings and executive-level roles. ServSafe Certification and a passion for food trends, flavors, and recipe development are essential. While a degree from an accredited culinary institute or a bachelor’s degree is preferred, extensive relevant experience can also be qualifying.
This position is ideal for a culinary professional committed to excellence, innovation, and sustainability within the food service industry. Harvest Table Culinary Group offers an enriching environment for culinary leaders who aspire to contribute significantly to culinary innovation and guest satisfaction while fostering a collaborative and inclusive workplace.
As a leader in the culinary industry, Harvest Table Culinary Group focuses on providing a wide range of culinary solutions tailored to meet customer and client needs and expectations. The company champions innovation and sustainability with an emphasis on offering responsibly sourced, nutritionally balanced food options that align with its Core Pillars and Menu Commitments. The company’s operations stress quality, presentation, and service excellence, with a focus on maintaining high standards throughout the food preparation and delivery process.
The role of the Culinary Operations Manager at Harvest Table Culinary Group is an executive-level position responsible for overseeing food operations within a specific location. Reporting directly to the Executive Chef and/or Hospitality Director, this position demands strong leadership skills and a deep understanding of culinary techniques, food safety, and kitchen management. The manager will lead and manage the culinary brigade to ensure outstanding performance, customer service, and adherence to appearance and conduct standards.
Key responsibilities include managing food production and presentation to ensure operational excellence, coaching culinary staff to achieve performance and quality goals, and implementing inventory and cost control systems to optimize food and labor costs. Collaborating with the Culinary/Chef’s Council, the manager will develop training programs designed to enhance employee knowledge and capability, supporting continuous improvement across the culinary team.
The role also involves active participation in budget development and management, as well as maintaining food costs at reasonable levels without compromising quality. The Culinary Operations Manager will monitor adherence to recipes, portion standards, and quality assurance processes, ensuring that all food offerings meet the company’s high standards. Furthermore, the role includes engaging with guests through weekly interactions to obtain feedback on food quality, service, and special events, thereby enhancing customer satisfaction.
Candidates must bring significant culinary management experience, with a preference for backgrounds in multi-unit settings and executive-level roles. ServSafe Certification and a passion for food trends, flavors, and recipe development are essential. While a degree from an accredited culinary institute or a bachelor’s degree is preferred, extensive relevant experience can also be qualifying.
This position is ideal for a culinary professional committed to excellence, innovation, and sustainability within the food service industry. Harvest Table Culinary Group offers an enriching environment for culinary leaders who aspire to contribute significantly to culinary innovation and guest satisfaction while fostering a collaborative and inclusive workplace.
Job Requirements
- Degree from an accredited culinary institute preferred
- Bachelor’s degree preferred
- 4-7 years executive-level culinary management experience
- Minimum 2-3 years culinary management experience in a multi-unit setting
- ServSafe Certification
- Strong communication skills
- Knowledge of food safety and sanitation
- Passion for culinary 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, and maintenance of appropriate inventory levels
- Leads in ensuring excellent quality and presentation of all food by offering sustainable, responsibly-sourced, and nutritionally-balanced options
- Develops and implements relevant training to increase the knowledge and capability of culinary staff in collaboration with the Culinary/Chef’s Council
- Assists in the development and management of annual operational budget, including estimation and management of food and labor cost goals
- Maintains food cost at reasonable levels without any adverse impact to quality standards
- Monitors and directs the culinary brigade to ensure recipes and portion standards are followed and adjustments adhere to quality assurance processes
- 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 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 company policies and applicable laws
- Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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