Campus Executive Chef

Aramark Correctional Services; Hickory (NC); Vor Ort; USD 90.000 - 130.000; Vollzeit

Zusammenfassung

Harvest Table Culinary Group in the United States seeks an Executive Chef to lead culinary operations, develop and execute solutions to meet client tastes, and ensure high standards in production, presentation, and service.

The role emphasizes coaching chefs, maintaining safety and sanitation, managing cost and labor targets, and delivering a best-in-class dining experience across all menus.

Qualifikationen

• Four or more years in kitchen leadership roles.
• At least two years in a supervisory capacity.
• Formal culinary education or equivalent experience.
• Strong communication and integrity in team settings.

Aufgaben

• Lead culinary team to ensure high-quality food and presentation.
• Develop client relationships and communicate trends regionally.
• Deliver on food and labor targets with margin focus.
• Schedule meetings, training, and performance reviews.
• Ensure compliance with safety, hygiene, and labor standards.

Kenntnisse

Leadership

Culinary management

Food safety

Team training

Ausbildung

Culinary Associate degree

Bachelor's degree (preferred)

Jobbeschreibung

Job Description

The Executive Chef is a management position. Responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Ensures dining operations comply with Harvest Table's Executional Framework. Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best-in-class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations.

Job Responsibilities

Responsibilities include but are not limited to:

• Leadership

Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. Rewards and recognize employees. Plans and executes team meetings and daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Possesses the ability to both multi-task and simplify the agenda for the team.

• Client Relationships

Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Aggregates and communicates regional culinary and ingredient trends.

• Financial Performance

Responsible for delivering on food and labor targets. Understands performance metrics, data, order, and inventory trends. Maintains consistent focus on margin improvement.

• Productivity

Ensures efficient execution and delivery of all food products per the daily menu. Maintains the integrity of Harvest Table's standards. Responsible for maintaining the highest quality of all food items at all times. Ensures full compliance with Operational Excellence fundamentals: waste management, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards. Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance.

• Compliance

Ensures compliance with Harvest Table' food, occupational, and environmental safety polices in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.

Qualifications

• Requires at least 4 years' experience and 1-3 years in a management role.


• 2 year Culinary Associate degree or equivalent experience. Bachelor's degree (preferred).


• A strong value system, unquestioned integrity, and good listening skills.


• Excellent communication skills.

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.