Executive Chef - Wake Forest University

Harvest Table Culinary Group is a prominent culinary management company dedicated to delivering innovative and high-quality dining experiences. With a mission rooted in service and a strong commitment to purpose, the company strives to positively impact its employees, partners, communities, and the planet. HTCG embraces inclusivity and equal employment opportunities, ensuring a diverse and welcoming 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 any other characteristic protected by law. They are renowned for their exceptional culinary services and operational excellence, consistently creating environments where culinary art meets sustainable practices and customer satisfaction.

The Management position at Harvest Table Culinary Group is a vital leadership role responsible for the design, development, and execution of culinary solutions tailored to meet diverse customer needs and tastes. The person in this role oversees culinary operations, ensuring that production, presentation, and service standards align with the company’s high expectations. This role requires applying expert culinary techniques in food preparation while managing the final presentation and service to uphold Harvest Table’s renowned quality standards.

The scope of the role includes ensuring full compliance with Harvest Table’s Executional Framework within dining operations, which guarantees a best-in-class dining experience for clients and guests. The manager is also accountable for coaching and developing culinary professionals, including Chef de Cuisine and Sous Chefs, fostering a collaborative environment where shared goals and execution excellence are prioritized. A key element of the role is recognizing and rewarding team members, promoting a positive culture and continuous professional growth.

Safety and sanitation form the backbone of the operational standards, and as such, this role ensures that all culinary and kitchen processes comply with the highest food safety regulations and company policies. The manager is also entrusted with maintaining financial performance by delivering on food and labor targets, analyzing performance metrics, and driving margins through effective cost and inventory management.

This position demands exceptional leadership capabilities, including team management, training, and performance tracking. The culinary manager plans and leads team meetings and daily operational huddles, balancing the ability to handle multiple tasks while simplifying objectives for clarity and impact. Building strong client relationships is an integral part of the role, requiring communication of culinary and ingredient trends regionally to maintain relevance and innovation in menu offerings.

Mastery of operational excellence fundamentals such as waste management, menu standardization, and supply chain oversight is critical. This position oversees authorized supplier use, accurate requisitioning and purchasing, and proper equipment maintenance to ensure efficient kitchen operations. Familiarity with the Food Framework and its implementation is necessary to uphold all quality and regulatory standards.

Overall, this role offers a dynamic opportunity for a culinary professional with management experience to contribute to a respected and ethical food service organization, drive culinary innovation, and lead teams toward excellence within a supportive and purpose-driven culture.