Executive Chef

Job Description

Job Description

Executive Chef Duties and Responsibilities

Create, lead, and manage all culinary operations in cooperation with senior leadership team to ensure concept vision and standards are executed consistently.

• Culinary Operations
  • Meet and execute all culinary standards set by JLRG and the Sr. Director of Operations Corporate Chef.
  • Write and cost out recipes to ensure food cost budget is maintained.
  • Ensure consistent menu execution by using tools such as line checks and recipes.
  • Collaborate with the Corporate Chef on seasonal menus, specials, and holiday menus.
  • Runs the line during peak times, events, parties and for special guests.
  • Understand department budgets related to the culinary operations and consistently explore ways to meet the numbers without sacrificing quality or service.
  • Ensure proper ordering to minimize waste and maintain consistent food cost as budgeted.
  • Complete monthly physical inventories to monitor food costs, identify any issues and provide solutions.
  • Maintain a safe and sanitary workspace by enforcing ServSafe standards.
  • Maintain regular maintenance and cleaning schedules for all kitchen equipment, supplies and surroundings.
• Be an effective team player with culinary and management team.
  • Communicate daily and thoroughly using daily logs.
  • Participate in community projects and events.
• Supervise Back of House team
  • Demonstrate and coach thorough knowledge of operations, menu, and products to both kitchen and service teams.
  • Create weekly schedules.
  • Create schedules based on projected sales and events.
  • Understand, practice, teach and enforce JLRG Handbook policies and procedures.
  • Clearly define expectations and continuously evaluate the performance of the team.