Campus Executive Chef - Harvest Table

Location US-MA-Springfield
Posted Date 2 weeks ago(7/19/2021 3:53 PM)
ID
345689
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: Management position. Responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

 

Scope of Role: Ensures dining operations comply with Harvest Table’s Executional Framework. Coaches and develops Chef de Cuisine and Sous Chefs by creating a shared understanding of what needs to be achieved and how to execute to create a best-in-class dining experience. Rewards, recognizes, and develops employees. Ensures high safety and sanitation standards in all operations.

 

Key Attributes and Responsibilities:  

Responsibilities include but are not limited to;

  • Leadership:

Manages culinary team to ensure quality in final presentation of food. Trains and manages culinary and kitchen employees to use best practice food production techniques. Rewards and recognize employees. Plans and executes team meetings and daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Possesses the ability to both multi-task and simplify the agenda for the team.

  • Client Relationship:

Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Aggregates and communicates regional culinary and ingredient trends.

  • Financial Performance:

Responsible for delivering on food and labor targets. Understands performance metrics, data, order, and inventory trends. Maintains consistent focus on margin improvement.

  • Productivity:

Ensures efficient execution and delivery of all food products per the daily menu. Maintains the integrity of Harvest Table’s standards. Responsible for maintaining the highest quality of all food items at all times. Ensures full compliance with Operational Excellence fundamentals: waste management, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards. Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance.

  • Compliance:

Ensures compliance with Harvest Table' food, occupational, and environmental safety polices in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices.

Qualifications

  • Requires at least 4 years’ experience and 1-3 years in a management role.
  • 2 year Culinary Associate degree or equivalent experience. Bachelor's degree (preferred).
  • A strong value system, unquestioned integrity, and good listening skills.
  • Excellent communication skills.

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