Chef de Cuisine - High Point University

Job Description

The Chef de Cuisine (CDC) of the Wanek Center is essential to the success of commisary operations. 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

• Focus on Food Safety: Use Marko audits to ensure a safe kitchen that is compliant with all Health Department expectations. A successful CDC will constantly coach and train the kitchen team to proactively address any food safety violations.
• Sole responsibility for menu planning- menus need to be complete 4-6 weeks out, and they need to offer a variety of options while keeping budgeted Cost Per Meal (CPM) in mind.
• Ensure and accurate weekly inventory and be knowledgeable of food cost results and trends, working with the Slane Leadership Team to ensure food costs are in line with budget.
• Take a lead role in the training and development of any new hires. Delegate training and follow up closely to ensure the new hire is a good fit for us both in skill and culture fit.
• Checklist compliance- ensure all checklists are completed in a timely manner (both sanitation and standards related lists).
• Work closely with Café Manager and Slane Director to hold the team accountable to all Harvest Table standards (on time, in uniform, making menu items according to recipe). Coach as necessary to build accountability and consistency with the staff.
• Delegate and follow up on daily and weekly cleaning.
• Available to work all days/ shifts to cover the needs of the Café.
• Available for all Black out days throughout the school year.
• Communicate well with the management team to address any people, product, or R&M issues.
• 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.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

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.