Chef de Cuisine Leader: Culinary Innovation & Brigade

Aramark; Elon (NC); On-site; USD 90,000 - 130,000; Full time

Job summary

Harvest Table Culinary Group, part of Aramark, seeks a seasoned culinary leader to oversee operation of food service at a multi-unit location. You will manage a culinary brigade, ensure menu integrity, drive food quality, and mentor staff to meet corporate standards and guest expectations.

Responsibilities include budgeting, cost management, training development, and adherence to safety and QA protocols. A strong track record in high-volume food environments is required.

Qualifications

• 4-7 years’ executive-level culinary management experience.
• Minimum 2-3 years’ culinary management in a multi-unit setting.
• ServSafe Certification.
• Degree from an accredited culinary institute preferred.
• Bachelor’s degree preferred.

Responsibilities

• Oversee culinary brigade performance, attendance, service, and conduct.
• Ensure culinary excellence, menu alignment, and cost control.
• Develop training with the Culinary/Chef’s Council to enhance staff capabilities.
• Assist in annual operational budget and food/labor cost goals.
• Ensure compliance with safety, QA processes, and waste management.

Skills

Executive-level management

Culinary leadership

Food safety

Education

Culinary degree

Bachelor’s degree

Tools

PRIMA system

Job description

Harvest Table Culinary Group, part of Aramark, seeks a seasoned culinary leader to oversee operation of food service at a multi-unit location. You will manage a culinary brigade, ensure menu integrity, drive food quality, and mentor staff to meet corporate standards and guest expectations.

Responsibilities include budgeting, cost management, training development, and adherence to safety and QA protocols. A strong track record in high-volume food environments is required.