Executive Chef: Lead Culinary Ops & Menu Innovation

Leeds the Way LLC; Washington (District of Columbia); On-site; USD 90,000 - 140,000; Full time

Job summary

Executive Chef position requires leadership of all culinary operations in coordination with senior leadership to ensure the concept vision and standards are executed consistently. You will write and cost out recipes, control food costs, and supervise line activity during peak times to deliver exceptional guest experiences.

Responsibilities include menu collaboration, inventory control, ServSafe compliance, and staff scheduling.

Responsibilities

• Create, lead, and manage all culinary operations in cooperation with senior leadership to ensure concept vision and standards are executed consistently.
• 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 meet numbers without sacrificing quality or service.
• Ensure proper ordering to minimize waste and maintain food cost as budgeted.
• Complete monthly inventories to monitor food costs, identify 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 teams and communicate daily using logs.
• Participate in community projects and events.
• Supervise Back of House team, create weekly schedules, ensure alignment to projected sales and events, and enforce policies.

Job description

Executive Chef position requires leadership of all culinary operations in coordination with senior leadership to ensure the concept vision and standards are executed consistently. You will write and cost out recipes, control food costs, and supervise line activity during peak times to deliver exceptional guest experiences.

Responsibilities include menu collaboration, inventory control, ServSafe compliance, and staff scheduling.