Chef de Cuisine- Harvest Table Culinary Group at Denison University

Chef de Cuisine

• Harvest Table Culinary Group at Denison University Granville, OH 43023 $70,000
• $75,000 a year
• Full-time $70,000
• $75,000 a year
• Full-time Come and join our growing team, Harvest Table Culinary Group at Denison University!

The Chef de Cuisine in Residential/ Retail Dining will lead and collaborate with the local team to create menus for the campus community and residential restaurants featuring local partnerships, scratch cooking, local farm relationships that cultivate into our farm to fork events on campus. This position relies heavily on previous retail experience managing multiple locations in close proximity.

Essential Duties and Responsibilities:

Partner with the culinary development team to develop/customize account specific menus, collateral training materials and recipes and innovative programming. To work with the Director of Residential Operations on capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items at multiple locations. Work closely with team and leaders to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitors food production/offering. Assist in the promotion of activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation. To oversee the training/development of all culinary staff by ensuring that effective on and off the job training is carried out Maintain a positive and professional approach with client partners, guest, and campus hospitality team

Qualifications:

Requires at least 4 years' experience and 2-3 years in a management role. Requires at least 2 years' experience merchandising and/or retail. A strong value system, unquestioned integrity, and good listening skills. Excellent communication skills. Experience with union experience a plus. Food costs and menu creation experience required. Learn more about HTCG by visiting https://harvesttableculinary.com

Job Type:

Full-time Pay:

$70,000.00

• $75,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Retirement plan Tuition reimbursement Vision insurance

Work Location:

In person