Culinary Manager

rccp; San Antonio (TX); On-site; USD 50,000 - 80,000; Full time

Job summary

Rccp in San Antonio, Texas, is searching for a skilled Chef to lead a high-quality kitchen operation. The ideal candidate will have a minimum of 5 years of experience in fine dining, along with strong leadership, culinary, and inventory management skills.

This role requires commitment to top food quality and safety standards, as well as the ability to develop kitchen staff for future leadership roles. A formal culinary background is preferred and certifications like SERV safe will be a strong advantage.

Qualifications

• Minimum 5 years of experience in a fine dining restaurant.
• Leadership experience in a high-volume kitchen operation.
• Ability to manage, train, and develop culinary staff.

Responsibilities

• Oversee kitchen operations and ensure high food quality.
• Conduct inventory checks and manage food orders.
• Train and develop kitchen staff for future leadership.

Skills

Fine dining experience

Leadership skills

Culinary skills

Inventory management

Food safety standards

Education

Culinary training

Business education

SERV safe certification

Job description

A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.

Position Summary

Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards.

Essential Tasks and Responsibilities

1. Conduct thorough walk-through of the operation prior to opening each day.
2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth’s Chris high standards of excellence, safety, and sanitation.
3. Perform line checks to ensure proper quality and quantity of food.
4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.
5. Review reports and data such as Profit & Loss statements and inventories.
6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.
7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs.
8. Inspect orders as they arrive to ensure completeness and quality.
9. Inspect equipment and identify maintenance issues.
10. Expedite on the line as necessary.
11. Proficient in all cooking positions and cooking skills.
12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth’s Chris leadership.
13. Responsible for the interviewing, hiring, and performance management of kitchen staff.
14. Establish short- and long-term development plans and goals for all kitchen staff.
15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings.
16. Coordinate the successful implementation of all new menu items and specials.
17. Communicate and educate all staff around new menu items and changes.
18. Work closely with Sales Manager to plan, prepare for, and execute private dining events.
19. Utilize all scheduling tools to maximize productivity and ensure quality service.
20. Respond to Guest issues and keep the Guest foremost in considerations.
21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation.
22. Conduct table visits with Guests.

Education and Work Experience

• Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
• Formal culinary training and education is a plus
• Formal business education is a plus
• SERV safe certified or Food Handler certification

Essential Physical Demands

• Typical shift is 10-12 hours
• Able to work on your feet for at least 8 hours
• Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit
• Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods
• Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke