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Job Description

Position 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.

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.

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.

Education

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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