House Chef - Harvest Table - University of Rochester

Location US-NY-Rochester
Posted Date 2 weeks ago(7/20/2021 2:33 PM)
ID
330531
Category
Culinary
Employment Type
Fulltime-Regular

Overview

Harvest Table Culinary Group is an independent division of Aramark and a pioneer in collegiate food service. We are proud to offer innovative, authentic and personalized food experiences to each unique college and university we serve. We invite you to apply and grow with our team of world-class chefs, hospitality managers and experts in every area of campus dining, planning and execution. Learn more at www.harvesttableculinary.com.
 
Aramark (NYSE: ARMK) proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index.

Description

Position Description: The Chef de Cuisine is responsible for developing and executing culinary solutions to meet guest needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. 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: The Chef de Cuisine is responsible for oversight of the food operation within the location, reporting to the Executive Chef and/or Hospitality Director.

 

Key Attributes and Responsibilities:

  • Manages the performance, attendance, customer service, appearance and conduct of the culinary brigade
  • Focuses on culinary excellence, innovation and the experience for the Food program in order to support operational excellence
  • Coach associates by creating shared understanding about what to be achieve and how it is to be achieved
  • Ensure food offerings connect to the Harvest Table Culinary Group Core Pillars and Menu Commitments
  • Implement and monitor 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.
  • Be a leader in ensuring excellent quality and presentation of all food to the guests by offering sustainable, responsibly sourced and nutritionally balanced options
  • In collaboration with the Culinary/Chef’s Council, develop and implement relevant training to increase knowledge and ability of culinary staff.
  • Assist with the development and management of the annual operational budget which includes, the estimation and management of food and labor cost goals
  • Maintains food cost at reasonable levels without affecting quality of set standards.
  • Monitor and direct the culinary brigade to ensure that recipes and portion standards are followed, and any adjustments made, adhere to Harvest Table Culinary Group standard according to the QA process.
  • Participate in the food management process by learning PRIMA to assist with ordering and invoice processing.
  • Interaction with the guest by performing weekly table touches to get feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
  • Full compliance with Operational Excellence fundamentals: managing waste, Pantry list, the recipe collection and ingredients through managing guest driven menus and labor standards
  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
  • Ensure compliance with Harvest Table Culinary Group SAFE 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

  • Must be able to communicate to a wide range of individuals and ensure full comprehension of the topic, risk or liability level.
  • Knowledge of food safety, sanitation, food products, and food service equipment
  • Degree from an accredited Culinary Institute preferred but not required. Bachelor’s degree preferred
  • 4-7 years of executive-level culinary management experience required
  • Minimum 2-3 years culinary management experience in a multi-unit setting required
  • ServSafe Certified
  • Passion for food trends, flavors, innovation and recipe development

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