Job Description

Job Description

The Culinary Production Manager (Chef Manager) is responsible for overseeing all aspects of food production within a collegiate dining program. This role ensures the consistent preparation of high-quality food, efficient kitchen operations, adherence to food safety standards, and effective management of culinary staff. The Culinary Production Manager partners with culinary and operations leaders to deliver an exceptional dining experience for students, faculty, staff, and campus guests while maintaining budgetary and operational goals.

Job Responsibilities

Culinary Operations

• Manage daily food production for residential dining halls, retail dining locations, catering, and special events.
• Ensure all menu items are produced according to established recipes, quality standards, and production schedules.
• Monitor food presentation, taste, portion control, and quality assurance standards.
• Coordinate production requirements based on forecasts, meal counts, and special dietary needs.
• Support innovation and menu development initiatives that align with student preferences and campus dining trends.

Team Leadership

• Supervise, coach, and develop culinary staff, including cooks, production associates, and utility employees.
• Create and manage daily work assignments and production schedules.
• Conduct training on culinary techniques, food safety, equipment operation, and company standards.
• Foster a positive, inclusive, and team-oriented work environment.
• Assist with recruiting, onboarding, performance management, and employee development.

Food Safety & Compliance

• Ensure compliance with all local, state, and federal health regulations.
• Maintain HACCP, sanitation, and food safety standards.
• Conduct regular inspections of kitchen operations, equipment, storage areas, and production processes.
• Ensure proper temperature monitoring, logging, and food handling procedures.
• Support workplace safety initiatives and maintain compliance with company policies.

Financial & Inventory Management

• Assist with food cost management and labor optimization.
• Monitor inventory levels and coordinate ordering requirements.
• Minimize food waste through proper production planning and inventory control.
• Maintain accurate production records and reports.
• Support budget initiatives and cost-saving opportunities while maintaining service quality.

Customer Experience

• Engage with students, faculty, and campus stakeholders to gather feedback and improve dining experiences.
• Ensure consistent execution of service standards and culinary excellence.
• Support campus events, special promotions, and themed dining programs.
• Address guest concerns promptly and professionally.

Qualifications

Required

• Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent experience may be considered.
• Minimum of 3-5 years of culinary leadership experience in high-volume food service operations.
• Demonstrated experience managing teams and large-scale food production.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Ability to work flexible schedules, including evenings, weekends, and special events as needed.
• Proficiency with Microsoft Office and food service management systems.

Preferred

• Bachelor's degree in Hospitality Management, Culinary Management, or related field.
• Experience in collegiate dining, university hospitality, healthcare, or large-scale institutional food service.
• ServSafe Manager Certification or equivalent food safety certification.
• Experience managing allergen programs and special dietary accommodations.

Competencies

• Leadership and team development
• Production planning and organization
• Food quality management
• Customer service excellence
• Problem-solving and decision-making
• Financial acumen
• Communication and interpersonal skills
• Adaptability in a fast-paced environment

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, push, or pull up to 50 pounds.
• Ability to work in hot, cold, and humid kitchen environments.
• Frequent bending, reaching, and repetitive motion activities.

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 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.

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