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Chef de Cuisine - Denison Univeristy
ARAMARK • granville, OH 43023 • Posted 8 days ago
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In-person • Full-time • Senior Level
Job Highlights
Using AI ⚡ to summarize the original job post
The Chef de Cuisine at Denison University is responsible for developing and executing culinary solutions to meet guests' needs and tastes. This role involves overseeing and managing the culinary brigade to ensure production, presentation, and service excellence standards are met. The Chef de Cuisine focuses on culinary excellence, innovation, and experience, and plays a key role in menu and inventory management, staff training, and compliance with food safety and sanitation policies.
Responsibilities
- 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, and maintenance of inventory levels based on menu needs.
- In collaboration with the Culinary/Chef's Council, develops and implements relevant training for culinary staff.
- Assists in the development and management of annual operational budget, including estimation and management of food and labor cost goals.
- Monitors and directs culinary brigade to ensure recipes and portion standards are followed, and that any adjustments adhere to 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.
- Ensures compliance with Harvest Table's food, occupational, and environmental safety policies in all culinary and kitchen operations.
Qualifications
Required
- 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.
About ARAMARK
Aramark operates in the food, facilities, and uniform services industry, serving various sectors including education, corporations, sports teams, healthcare, and municipalities in 19 countries worldwide.
Full 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 Responsibilities**
+ 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.
+ 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.
+ 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.
+ Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
**Qualifications**
+ 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.
**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.
\#FS-300
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 Responsibilities**
+ 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.
+ 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.
+ 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.
+ Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
**Qualifications**
+ 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.
**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.
\#FS-300
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