Head Chef

Head Chef

The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culturedelivering JAG standards of flavor, presentation, and hospitality during every service.

Key responsibilities include:

• Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.
• Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.
• Uphold and improve recipes/SOPs; document changes and ensure version control.
• Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.
• Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.
• Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.
• Communicate 86s/low pars in real time to FOH leadership; drive "fix now" recovery for remakes.
• Analyze service issues post-shift; capture learnings in manager logs and action plans.
• Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership).
• Deliver ongoing coaching, documented feedback, and fair performance management.
• Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.
• Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene.
• Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.
• Prepare for inspections; correct violations immediately and train to prevent recurrences.
• Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
• Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.
• Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.
• Submit and track work orders; tag out unsafe equipment and communicate timelines.
• Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
• Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.

In return, we offer you:

• Competitive compensation and performance-based bonus opportunities
• Comprehensive health & wellness benefits
• Retirement savings plans
• Employee dining and partner discounts
• Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

Jos Andrs Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.