Chef de Cuisine- Denison University

AECOM; Granville (OH); On-site; USD 50,000 - 80,000; Full time

Job summary

A leading company is seeking an Executive Chef to oversee culinary operations in Granville, Ohio. The role involves managing a culinary brigade, ensuring food quality, and implementing innovative culinary solutions. Candidates should possess significant experience in culinary management and a passion for food trends.

Qualifications

• 4-7 years of executive-level culinary management experience required.
• Minimum of 2-3 years of culinary management experience in a multi-unit setting required.
• ServSafe Certification.

Responsibilities

• Manages the performance and conduct of the culinary brigade.
• Responsible for oversight of food operations and food quality.
• Engages with guests for feedback on food quality and service.

Skills

Effective communication

Knowledge of food safety

Passion for food trends

Education

Degree from an accredited culinary institute

Bachelor’s degree

Job description

**Job Description**

**Position Description:**

Responsible for developing and executing culinary solutions to meet guests' needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages the culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

**Scope of Role:**

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

**Job Responsibilities:**

1. Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
2. Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
3. Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
4. Ensures food offerings align with the Harvest Table Culinary Group’s Core Pillars and Menu Commitments.
5. Implements and monitors menu and inventory management systems, including cost control and loss prevention, weekly inventory audits, and maintaining appropriate inventory levels.
6. Leads in ensuring excellent quality and presentation of all food, offering sustainable, responsibly-sourced, and nutritionally-balanced options.
7. Collaborates with the Culinary/Chef’s Council to develop and implement relevant training programs to enhance culinary staff capabilities.
8. Assists in developing and managing the annual operational budget, including food and labor cost goals.
9. Maintains food costs at reasonable levels without compromising quality standards.
10. Monitors and directs the culinary brigade to ensure recipe and portion standards are followed, adhering to Harvest Table Culinary Group’s standards and QA processes.
11. Participates in food management by understanding and utilizing the PRIMA system for ordering and invoice processing.
12. Engages with guests through weekly table touches to gather feedback on food quality, service, and events via the VOC program.
13. Ensures compliance with Operational Excellence fundamentals, including waste management, standard menus, recipes, and ingredients, while managing customer-driven menus and labor standards.
14. Performs supervisory responsibilities in accordance with organizational policies and applicable laws.
15. Ensures compliance with Harvest Table’s food, occupational, and environmental safety policies in all culinary operations.
16. Participates in service education through daily pre-shift huddles, menu meetings, and new employee training programs.

**Qualifications:**

1. Effective communication skills across diverse audiences, ensuring understanding of topics, risks, and liabilities.
2. Knowledge of food safety, sanitation, food products, and equipment.
3. Degree from an accredited culinary institute preferred; bachelor’s degree is a plus.
4. 4-7 years of executive-level culinary management experience required.
5. Minimum of 2-3 years of culinary management experience in a multi-unit setting required.
6. ServSafe Certification.
7. Passion for food trends, flavors, innovation, and recipe development.

**Education:**

**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 every employee should enjoy equal employment opportunity and participate fully in all aspects of the company. We do not discriminate 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 characteristics protected by law.