Jennifer Larez
Summary
Confident Executive Chef experienced in delivering exceptional dining experiences and achieving strong cost-management results. Enhanced kitchen operations through effective mentorship of culinary talent and development of diverse menus, while streamlining processes to improve efficiency. Committed to fostering a high-energy BOH culture and providing memorable guest experiences.
Overview
14
14
years of professional experience
Work History
Executive Chef
Bob's Steak & Chop House
McKinney
12.2023 - Current
- Developed weekly culinary features to enhance guest engagement and support menu innovation.
- Built and developed back-of-house (BOH) team through cross-training and ongoing support to improve operational cohesion.
- Enforce ServSafe standards for food safety, sanitation, and consistency.
- Managed inventory and purchasing systems to maintain cost controls and optimize resource allocation.
Executive Sous Chef
Clubs of Prestonwood
Plano
02.2023 - 11.2023
- Controlled food and labor costs within budget, ensuring premium quality standards.
- Enhanced collaboration between BOH and FOH, resulting in increased guest satisfaction.
- Developed innovative dishes that aligned with current culinary trends, attracting a diverse clientele.
Executive Chef
Stella's Italian Restaurant
Lubbock
09.2022 - 01.2023
- Revamped recipes to align with culinary trends and customer preferences, revitalizing menu and enhancing customer satisfaction.
- Led training sessions for kitchen staff on advanced techniques and equipment, fostering a versatile and efficient team.
- Streamlined inventory control with precise ordering systems, minimizing food waste and ensuring consistent ingredient availability.
Executive Chef
Queenies Steakhouse, Paloma Suerte
Fort Worth
07.2021 - 08.2022
- Streamlined inventory control systems to reduce waste and enhance ingredient freshness, supporting high-volume kitchen operations.
- Supervised all food preparation processes to ensure strict adherence to standardized recipes, presentation guidelines, and local health regulations.
- Ensured compliance with standardized recipes, presentation guidelines, and local health regulations throughout all food preparation processes.
Sous Chef
North Italia
Dallas
02.2020 - 08.2021
- Directed line cooks and managed ticket times to deliver exceptional food quality and presentation during peak service periods.
- Maintained high guest satisfaction ratings by enforcing culinary standards and ensuring consistent taste profiles.
- Coordinated daily kitchen operations and ensured efficient food preparation processes.
- Assisted in menu development and implemented seasonal dishes for customer satisfaction.
- Trained and mentored junior kitchen staff on culinary techniques and safety standards.
Executive Chef
El Bolero Cocina Mexicana
Dallas
02.2019 - 02.2020
- Directed daily kitchen operations, including menu planning, inventory control, and the management of a 20+ member back-of-house team.
- Controlled labor costs while creating staffing schedules to meet business demands.
- Recruited, trained, and evaluated team members to ensure consistent high performance.
Executive Sous Chef
Ridgewood Country Club
Waco
05.2014 - 02.2019
- Collaborated on menu innovation and recipe development to enhance culinary offerings.
- Oversaw kitchen operations to maintain high standards in preparation, plating, and service quality.
- Supervised kitchen staff to ensure high-quality food preparation.
- Developed seasonal menus aligning with member preferences and culinary trends.
- Managed inventory and ordered supplies to maintain kitchen operations.
Sous Chef
Compass Food Group
Irving
06.2012 - 05.2014
- Managed daily kitchen operations to ensure consistent quality and presentation.
- Assisted in menu planning and executed large-scale events to enhance guest experiences.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Collaborated with chefs to create seasonal menu items reflecting local ingredients.
- Maintained cleanliness and organization of kitchen equipment and workspace.
Education
A.A.S. - Culinary Arts
The Art Institute of Dallas
Skills
- Menu development
- Food cost management
- Inventory control
- Sanitation standards
- Allergy awareness
- Banquets and catering
- Fine dining
- Culinary trend adaptation
- Staff mentorship
- Effective communication
Timeline
Executive Chef
Bob's Steak & Chop House
12.2023 - Current
Executive Sous Chef
Clubs of Prestonwood
02.2023 - 11.2023
Executive Chef
Stella's Italian Restaurant
09.2022 - 01.2023
Executive Chef
Queenies Steakhouse, Paloma Suerte
07.2021 - 08.2022
Sous Chef
North Italia
02.2020 - 08.2021
Executive Chef
El Bolero Cocina Mexicana
02.2019 - 02.2020
Executive Sous Chef
Ridgewood Country Club
05.2014 - 02.2019
Sous Chef
Compass Food Group
06.2012 - 05.2014
A.A.S. - Culinary Arts
The Art Institute of Dallas