Executive Chef - Wake Forest University

Harvest Table Culinary Group is a leading culinary and hospitality company committed to delivering exceptional food experiences through innovation, quality, and outstanding service. The company prides itself on its mission to foster a culture rooted in service and united by purpose, aiming to make a positive impact on employees, partners, communities, and the planet. At Harvest Table Culinary Group, diversity and equal employment opportunity are paramount, ensuring a respectful and inclusive workplace 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 legally protected characteristics.

The role available is a management position within the culinary team, focused on developing and executing innovative culinary solutions that cater to customer preferences and needs. This leadership position is responsible for overseeing the entire culinary operations, ensuring that food production, presentation, and service meet the highest standards. The individual will apply advanced culinary techniques to food preparation while managing the final presentation and overall dining experience. This role demands a passionate leader who can balance creativity with operational excellence to meet business goals.

The manager will play a critical role in ensuring compliance with Harvest Table's Executional Framework. This includes coaching and mentoring the Chef de Cuisine and Sous Chefs to align on goals and execution strategies that deliver a best-in-class dining experience. Emphasis is placed on fostering strong team dynamics, recognizing and rewarding employee performance, and maintaining rigorous safety and sanitation standards. The position involves frontline leadership to manage culinary teams, facilitate effective communication through team meetings and daily huddles, and maintain detailed staff records and performance data.

This position also requires managing client relationships skillfully to sustain mutually beneficial partnerships. The manager will track regional culinary trends and ingredient developments, feeding insights back into the team to drive continuous innovation. Achieving financial targets is a key metric, with responsibilities centered on food and labor cost management. The role requires a deep understanding of performance data, inventory trends, and margin improvement strategies.

Operationally, the manager will ensure efficient execution of menu items, uphold Harvest Table’s quality standards, oversee waste management practices, menu adherence, and proper equipment maintenance. The role demands knowledge of the full supply chain and procurement processes to guarantee only authorized suppliers are used, thus maintaining the Food Framework standards. Ensuring compliance with all occupational, environmental, food safety policies, and applicable labor laws is critical.

Candidates should bring significant experience, including at least four years in culinary roles and one to three years in management, supported by formal culinary education or equivalent experience. Excellent communication skills, integrity, a strong value system, and an ability to listen and engage thoughtfully with team members and clients are essential traits. The position offers an opportunity to contribute to a highly respected culinary group while advancing one’s leadership and culinary expertise in a supportive and inclusive environment.