Executive Culinary Leader — Menu Innovation & Training

Aramark; Granville Township (OH); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k)

Work/Life resources

Job summary

Harvest Table Culinary Group is seeking an experienced culinary leader to oversee a multi-unit kitchen operation under the Harvest Table brand. You will manage the culinary brigade, ensure production standards, and drive culinary excellence aligned with our Core Pillars.

You will coach staff, manage menus, control food costs, implement inventory and QA processes, and train teams while maintaining safety and guest satisfaction across all service levels.

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.
• Passion for food trends, flavors, innovation, and recipe development.

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 cost control and loss prevention, weekly inventory audits, maintenance of appropriate inventory levels.
• 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 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

Executive-level leadership

Food safety

Communication

Budgeting & cost control

Education

Culinary degree preferred

Bachelor’s degree preferred

Tools

PRIMA system

Job description

Harvest Table Culinary Group is seeking an experienced culinary leader to oversee a multi-unit kitchen operation under the Harvest Table brand. You will manage the culinary brigade, ensure production standards, and drive culinary excellence aligned with our Core Pillars.

You will coach staff, manage menus, control food costs, implement inventory and QA processes, and train teams while maintaining safety and guest satisfaction across all service levels.