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Senior Chef de Cuisine - University of Rochester

Rochester, NY

  • Culinary

  • Salaried

About Harvest Table Culinary Group

Our Mission

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 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 Description

Responsible for oversight of culinary operations within the location, reporting to Hospitality Director and Director of Culinary.   


COMPENSATION: The salary rate for this position ranges from $65,000 to $70,000 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 Responsibilities

•    Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
•    Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
•    Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
•    Ensures food offerings align with the Harvest Table Culinary Group’s Core Pillars and Menu Commitments.
•    Implements and monitors 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.
•    Is a leader 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, develops and implements relevant training to increase the knowledge and capability of culinary staff.
•    Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
•    Maintains food cost at reasonable levels without any adverse impact to Harvest Table’s quality standards.
•    Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group’s standards and comply with the QA process.
•    Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

•    Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
•    Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.
•    Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
•    Ensures compliance with Harvest Table’s 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.

At Aramark, 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.


•    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’ executive-level culinary management experience required.
•    Minimum 2-3 years’ culinary management experience in a multi-unit setting required.
•    ServSafe Certification.
•    Passion for food trends, flavors, innovation, and recipe development.




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