Executive Chef

Darden Restaurants Inc.; California (MO); On-site; USD 73,000 - 89,000; Full time

Benefits offered by this job

Health, Dental and vision insurance

Management Incentive Performance Plan

401(k) retirement plan with company-mA

Job summary

Ruth’s Chris, a premier American steak house, is seeking an Executive Chef to lead the culinary team, uphold the highest standards of food quality and safety, and drive guest satisfaction and profitability. You will oversee daily kitchen activities, inventory, event planning support, and staff leadership to build a productive, compliant work environment.

The role requires strong leadership, exceptional guest service, and the ability to recruit, train, and mentor hourly team members, while

Qualifications

• Minimum qualifications, knowledge, skills, and work environment described in the ad.
• Demonstrate exceptional guest service mentality and professional demeanor.
• Strong communication skills to resolve conflict and mentor hourly team members.
• Illustrate effective organization and time management skills.
• Formal business education or restaurant management degree is a plus and corporate training is required.

Responsibilities

• Proactively recruit, hire and train BOH personnel and provide ongoing training.
• Perform line checks to ensure quality and quantity of food.
• Inspect orders on arrival for completeness and quality; ensure kitchen standards.
• Oversee kitchen operations and storage to meet safety and sanitation standards.
• Manage kitchen finances to drive profitability; purchase inventory per sales forecast and PARs.
• Schedule and staff to maintain efficiency, productivity and profitability.
• Proactively source talent to build a winning team; maintain flexible scheduling including evenings, holidays, and weekends.

Skills

Guest service mindset

Strong communication

Conflict resolution

Mentorship

Organization

Time management

Education

Restaurant management degree or business education

Job description

$73000 per year - $89000 per yearAre you ready for the best job ever?Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like:Health, Dental and vision insuranceManagement Incentive Performance Plan401 (k) retirement plan with company matchGenerous paid time offTraining and leadership development programDining discountsState Benefits OverviewPosition Summary:Responsible for managing the culinary team, and the highest commitment to food quality and safety standards, the Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Executive Chef must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running all food outlets and events. Success is earning the loyalty of Our People and is measured in real growth in sales, profit, and market share, and is the result of living The Sizzle for our Team Members and Guests.Essential FunctionsProactively recruit, hire and provide initial training, as well as on-going training, for all BOH personnelPerform line checks to ensure proper quality and quantity of foodInspect orders as they arrive to ensure completeness and qualityInspect all aspects of the kitchen operation and storage to ensure they meet Ruth’s Chris high standards of excellence, safety, and sanitation.Manage the financial results of the kitchen in order to drive profitability of the restaurantPurchase inventory according to sales volumes, forecasted sales, shelf life and PARsProficient in all cooking positions and cooking skillsEnsure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operationActively source talent to build a winning teamAbility to work a flexible schedule. Including evenings, holidays, and weekendsMinimum Qualifications, Knowledge, Skills, and Work EnvironmentFormal business education or a restaurant management degree a plusDemonstrate exceptional guest service mentalityStrong communication skills with the ability to resolve conflict and provide mentorship to hourly team membersIllustrate effective organization and time management skillsSuccessful completion of corporate training program required