Culinary Leader: Menu Innovation and Kitchen Excellence

Aramark; Waltham (MA); On-site; USD 110,000 - 140,000; Full time

Job summary

Harvest Table Culinary Group in Massachusetts is seeking an experienced Executive Chef to lead the culinary brigade at our location in Waltham. You will oversee production, presentation, and service, while driving culinary innovation and guest satisfaction.

Reporting to the Executive Chef/Hospitality Director, you will manage budgets, food cost, training, and compliance with safety standards, ensuring high quality, sustainable, and nutritionally-balanced offerings.

Qualifications

• 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.
• Knowledge of food safety and sanitation, food products, and food service equipment.

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 Harvest Table Culinary Group's Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including cost control and loss prevention measures.
• Leads in ensuring high quality and presentation of all food to guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
• Collaborates with Culinary/Chef's Council to develop and implement training for staff.
• Assists in development and management of annual operating budget including food and labor cost goals.
• Maintains food cost at reasonable levels without impacting quality standards.
• Monitors recipes and portion standards, ensuring QA compliance.
• Participates in food management by learning and using the PRIMA system for ordering and invoicing.
• Engages guests weekly via VOC program to gather feedback on quality and service.
• Ensures compliance with safety, waste management, and standard menus.

Skills

Executive culinary leadership

Team coaching

Menu development

Communication

Education

Culinary degree preferred

Bachelor's degree preferred

Tools

ServSafe Certification

Job description

Harvest Table Culinary Group in Massachusetts is seeking an experienced Executive Chef to lead the culinary brigade at our location in Waltham. You will oversee production, presentation, and service, while driving culinary innovation and guest satisfaction.

Reporting to the Executive Chef/Hospitality Director, you will manage budgets, food cost, training, and compliance with safety standards, ensuring high quality, sustainable, and nutritionally-balanced offerings.