Executive Chef - Wake Forest University

Aramark; Winston-Salem (NC); On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead culinary operations at a prestigious university. This role involves developing culinary solutions that meet diverse customer needs while ensuring high standards of food safety and presentation. The ideal candidate will possess strong leadership skills, a culinary degree, and a passion for creating memorable dining experiences. Join a dynamic team that values innovation and excellence in food service, and play a pivotal role in enhancing the culinary landscape of the campus community.

Qualifications

• 4+ years of culinary experience required.
• 2+ years in a management role preferred.

Responsibilities

• Manage culinary team to ensure quality food presentation.
• Ensure compliance with food safety and operational standards.

Skills

Culinary Management

Food Safety Standards

Team Leadership

Communication Skills

Multi-tasking

Education

Culinary Degree

Job description

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Title: Executive Chef - Wake Forest University

Requisition #: 579739

Location:

Winston Salem, NC, US, 27109

Description:

Job Description

Position Description :

Management position. Responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. 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 dining operations comply with Harvest Table’s Executional Framework. Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best-in-class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations.

Job Responsibilities

• Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. Rewards and recognize employees. Plans and executes team meetings and daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Possesses the ability to both multi-task and simplify the agenda for the team.
• Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Aggregates and communicates regional culinary and ingredient trends.
• Responsible for delivering on food and labor targets. Understands performance metrics, data, order, and inventory trends. Maintains consistent focus on margin improvement.
• Ensures efficient execution and delivery of all food products per the daily menu. Maintains the integrity of Harvest Table’s standards. Responsible for maintaining the highest quality of all food items at all times. Ensures full compliance with Operational Excellence fundamentals: waste management, 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. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance.
• Ensures compliance with Harvest Table' 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

• Requires at least 4 years of culinary experience

• At least 2 years in a management role preferred

• Requires a culinary degree or equivalent experience

• Ability to multi-task

• Ability to simplify the agenda for the team

• Requires advanced knowledge of the principles and practices within the food profession.

• This includes experiential knowledge required for management of 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.

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