Chef de Cuisine - Salem Academy & College

Aramark Corporation; Northern (KY); Hybrid; USD 90,000 - 120,000; Full time

Job summary

Harvest Table Culinary Group in Kentucky is seeking an experienced culinary leader to develop and execute menu concepts, oversee the culinary brigade, and drive production, presentation, and service excellence across the location.

You will coach staff, manage waste and recipes, align offerings with core pillars, monitor inventory and costs, and partner with the Chef's Council on training and budget goals.

Qualifications

• 4-7 years' executive-level culinary management experience required.
• Minimum 2-3 years' culinary management in a multi-unit setting.
• ServSafe Certification is required.
• Degree preferred but not required; Bachelor's preferred.
• Passion for food trends, flavors and recipe development.

Responsibilities

• Manages performance, attendance, customer service and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program.
• Coaches employees by establishing expectations and how to accomplish goals.
• Ensures offerings align with Harvest Table Culinary Group's pillars and commitments.
• Manages menu and inventory system including cost control and loss prevention.
• Leads quality and presentation of all food to guests with sustainable options.
• Collaborates to develop and implement training for culinary staff.

Skills

Executive culinary management

Staff coaching

Food safety

Communication

Menu development

Education

Culinary degree

ServSafe Certification

Tools

PRIMA system

Job description

Job 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 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

• Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensures food offerings align with the Harvest Table Culinary Group's Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
• Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
• In collaboration with the Culinary/Chef's Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
• Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
• Maintains food cost at reasonable levels without any adverse impact to Harvest Table's quality standards.
• Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group's standards and comply with the QA process.
• Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.
• Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Ensures compliance with Harvest Table's food, occupational, and environmental safety polices in all culinary and kitchen operations.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

Qualifications

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.
• Knowledge of food safety and sanitation, food products, and food service equipment.
• Degree from an accredited culinary institute preferred but not required. Bachelor's degree preferred.
• 4-7 years' executive-level culinary management experience required.
• Minimum 2-3 years' culinary management experience in a multi-unit setting required.
• ServSafe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

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.