Chef de Cuisine- Denison University

Aramark • Granville, OH

224d

About The Position

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.

Requirements

• 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.

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 ensuring cost control and mitigation of loss prevention.
• 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.
• 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.
• 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 policies in all culinary and kitchen operations.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Food Services and Drinking Places
• Education Level: Bachelor's degree