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.