Executive Culinary Leader

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

Job summary

Harvest Table Culinary Group in High Point, NC seeks an Executive Culinary Manager to lead the culinary brigade and oversee food operations. You will ensure production, presentation, and service excellence, while mentoring staff and driving innovation in the menu and guest experience.

You will collaborate with the Executive Chef and Hospitality Director to manage budgets, maintain food costs, enforce safety standards, and implement training aligned with our Core Pillars.

Qualifications

• Ability to communicate with a wide range of individuals and ensure full comprehension of topics.
• Knowledge of food safety and sanitation, food products, and service equipment.
• Culinary degree preferred but not required.

Responsibilities

• Manages the culinary brigade's performance, attendance, customer service, appearance, and conduct.
• 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 cost control and loss prevention.
• Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced options.
• In collaboration with the Culinary/Chef’s Council, develops and implements relevant training to increase knowledge and capability of culinary staff.
• Assists in the development and management of annual operational budget, including food and labor cost goals.
• Maintains food cost at reasonable levels while complying with QA standards.
• Participates in ordering and invoice processing via the PRIMA system.

Skills

Leadership

Communication skills

Food safety knowledge

Education

Bachelor's degree preferred

ServSafe Certification

Job description

Harvest Table Culinary Group in High Point, NC seeks an Executive Culinary Manager to lead the culinary brigade and oversee food operations. You will ensure production, presentation, and service excellence, while mentoring staff and driving innovation in the menu and guest experience.

You will collaborate with the Executive Chef and Hospitality Director to manage budgets, maintain food costs, enforce safety standards, and implement training aligned with our Core Pillars.