Culinary Leader & Menu Innovation Champion

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

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.