Chef de Cuisine - Wake Forest University

Location: Winston Salem, NC

Posted: 11 days ago

Job : 637618

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.

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

• Manage the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focus on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coach employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensure food offerings align with the Harvest Table Culinary Group’s Core Pillars and Menu Commitments.
• Implement and monitor menu and inventory management system including (but not limited to) ensuring cost control, mitigating loss prevention, completing weekly inventory audits, and maintaining appropriate inventory levels based on menu needs.
• Lead in ensuring excellent quality and presentation of all food to all 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 culinary staff knowledge and capability.
• Assist in the development and management of the annual operational budget, which includes estimating and managing food and labor cost goals.
• Maintain food cost at reasonable levels without adversely impacting Harvest Table’s quality standards.
• Monitor and direct the culinary brigade to ensure recipes and portion standards are followed and that any adjustments comply with Harvest Table Culinary Group’s standards and the QA process.
• Participate in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.
• Interact with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Ensure full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer‑driven menus and labor standards.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Participate in service education through daily pre‑shift huddles, menu meetings, and new associate training programs.

• 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 of executive‑level culinary management experience required.
• Minimum 2–3 years of culinary management experience in a multi‑unit setting required.
• Serv Safe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

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.