Job Description:

About Harvest Table Culinary GroupOur MissionRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Harvest Table Culinary Group, 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.Job DescriptionWe know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the Executive Chef, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.   Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Short DescriptionThe Chef Manager is the lead culinary person responsible for supervising all culinary operations for a location. Union experience is highly preferred.  COMPENSATION: The salary rate for this position ranges from $58,000 to $62,000 depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. This is Harvest Table?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an ?at-will position? and Harvest Table Culinary Group reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Harvest Table Culinary Group or individual department/team performance, and market factors.Job ResponsibilitiesTrain and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques  At Harvest Table, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? QualificationsRequires 2-3 years of experience in a related position  Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills #FS-500  Education