Executive Culinary Lead: Innovation, Quality & Training

Aramark Corporation; High Point (NC); On-site; USD 90,000 - 120,000; Full time

Job summary

Harvest Table Culinary Group is seeking an experienced executive-level culinary manager to oversee food operations and lead a culinary brigade in delivering high-quality, sustainable, and nutritionally-balanced offerings. You will manage menus, cost controls, inventory, training, and budgeting in collaboration with the Culinary/Chef's Council, ensuring service excellence and guest satisfaction.

Reporting to Hospitality Director, you will mentor staff, uphold safety standards, and drive

Qualifications

• Ability to communicate with a wide range of individuals and ensure full comprehension.
• 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.
• ServSafe Certification.
• 4-7 years' executive-level culinary management experience required.
• Minimum 2-3 years' culinary management experience in a multi-unit setting required.

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.

Skills

Communication

Food safety knowledge

Culinary leadership

Training & development

Education

Culinary degree (preferred)

Bachelor's degree preferred

Tools

PRIMA system

Inventory management system

Job description

Harvest Table Culinary Group is seeking an experienced executive-level culinary manager to oversee food operations and lead a culinary brigade in delivering high-quality, sustainable, and nutritionally-balanced offerings. You will manage menus, cost controls, inventory, training, and budgeting in collaboration with the Culinary/Chef's Council, ensuring service excellence and guest satisfaction.

Reporting to Hospitality Director, you will mentor staff, uphold safety standards, and drive