Chef de Cuisine - Ohio Wesleyan University

Aramark; Delaware (OH); On-site; USD 50,000 - 75,000; Full time

Job summary

Harvest Table Culinary Group is hiring a culinary leader to develop and execute solutions for guests' event needs, overseeing operations to ensure quality in production, presentation and service.

You will lead and train a culinary brigade, foster on-site client relationships, and drive food cost targets while ensuring safety and environmental policy compliance.

Qualifications

• Ideally two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge managing people and/or problems. Requires oral, reading, and written communication skills.

Responsibilities

• Leadership: manage and train culinary brigade; coach associates and run daily huddles.
• Client Relationships: develop and maintain client rapport and gather market insights.
• Financial Performance: deliver on food and labor targets.
• Productivity: ensure waste control, recipes, and supplier management align with standards.
• Compliance: uphold safety, wage, and environmental policies across operations.

Skills

Culinary expertise

People management

Communication skills

Education

Culinary degree

Post-high school education

Job description

Job Description

Responsible for developing and executing culinary solutions to meet guests' specific culinary event needs and tastes. Offers a wide variety of culinary solutions to customize and craft exceptional dining experiences. 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.

Job Description

Responsible for developing and executing culinary solutions to meet guests' specific culinary event needs and tastes. Offers a wide variety of culinary solutions to customize and craft exceptional dining experiences. 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 catering culinary operations comply with Harvest Table's Executional Framework. Delivers consistent quality in planning and culinary execution of events. Manages catering culinarians to ensure quality in final presentation of food.

Job Responsibilities

Responsibilities Include But Are Not Limited To

• Leadership

Ensures food offerings align with the Culinary Commitments. Ensures Harvest Table standards and techniques are applied consistently to the preparation and presentation of all food items. Manages and trains culinary brigade. Coaches associates by establishing a shared understanding of what needs to be achieved and how it is to be accomplished. Rewards and recognizes associates. Plans and executes daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data.

• Client Relationships

Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Communicates on-site consumer and local competitor insights.

• Financial Performance

Responsible for delivering on food and labor targets.

• Productivity

Ensures full compliance with Operational Excellence fundamentals: managing waste, 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. Estimate accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance.

• Compliance

Ensures compliance with Harvest Table's 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

• Ideally two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s).
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge managing people and/or problems. Requires oral, reading, and written 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.