Executive Chef

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.