Sr Chef de Cuisine - Brandeis University

Aramark; Waltham (MA); On-site; USD 85,000 - 95,000; Full time

Job summary

Aramark, through Harvest Table Culinary Group, seeks an experienced culinary leader to oversee food operations, drive culinary excellence, and ensure high standards of presentation and service across locations.

The role emphasizes managing a culinary brigade, budget involvement, and ongoing staff training to uphold Aramark's quality and safety standards.

Qualifications

• Proven ability to communicate with a wide range of individuals.
• Solid knowledge of food safety and sanitation practices.
• Degree from an accredited culinary institute is preferred but not required; a bachelor’s degree is also preferred.
• 4-7 years executive-level culinary management experience required.
• 2-3 years culinary management experience in a multi-unit setting required.
• ServSafe Certification.

Responsibilities

• Manage performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focus on culinary excellence, innovation, and experience for the food program.
• Coach employees to achieve goals and determine how to accomplish them.
• Ensure offerings align with core pillars and menu commitments.
• Oversee menu and inventory management, cost control, and weekly inventories.
• Lead in maintaining quality and presentation of all food for guests.
• Develop and implement training to increase culinary staff capability.
• Assist in annual operational budget and cost goal management.
• Monitor recipes and portion standards to meet QA processes.
• Participate in PRIMA system for ordering and invoice processing.
• Engage with guests via Voice of the Consumer feedback program.
• Ensure compliance with safety, waste management, and labor standards.
• Support service education through pre-shift huddles and training.

Skills

Communication

Food safety knowledge

Leadership

Flavor development

Education

Culinary institute degree (preferred)

Bachelor's degree preferred

Tools

PRIMA system

Inventory management system

Job description

Job Description

Responsible for developing and executing culinary solutions to meet guests' needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Job Description

Responsible for developing and executing culinary solutions to meet guests' needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope Of Role

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

Compensation Data

COMPENSATION: The hourly rate or salary range for this position is $85,000.00 - $95,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. ?

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, Aramark Careers - Benefits & Compensation. ?

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.?

Job 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.

Qualifications

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.


• 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.


• 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

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.