Executive Chef

Ruth's Chris Steak House; El Paso (TX); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health, Dental and vision insurance

Management Incentive Performance Plan

401(k) retirement plan with company

Generous paid time off

Training and leadership development

Dining discounts

State Benefits Overview

Job summary

Ruth's Chris Steak House in the United States invites an Executive Chef to lead the culinary team, uphold Ruth's Chris standards, and drive guest satisfaction, profitability, and a positive work environment.

You will oversee daily kitchen operations, training, scheduling, food cost control, safety compliance, and event support, while actively recruiting talent and ensuring high quality across all outlets and events.

Qualifications

• Formal business education or a restaurant management degree is a plus.
• Demonstrate excellent guest service mentality.
• Strong communication skills with mentorship ability.
• Effective organization and time management.
• Corporate training program completion required.

Responsibilities

• Recruit, hire and train BOH personnel.
• Perform line checks to ensure quality and quantity of food.
• Inspect orders on arrival for completeness and quality.
• Ensure kitchen operations meet Ruth’s Chris standards of safety and sanitation.
• Manage kitchen financials to drive profitability.
• Purchase inventory based on sales forecasts and PARs.
• Proficient in cooking positions and skills across outlets.
• Schedule and staff to maintain efficiency and profitability.
• Actively source talent to build a winning team.
• Work a flexible schedule including evenings, holidays, and weekends.

Skills

Guest service mindset

Communication skills

Organization

Time management

Education

Business education

Restaurant management degree

Job description

For this position, pay will be variable by location - See additional job details and benefits below

Are 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 insurance
• Management Incentive Performance Plan
• 401 (k) retirement plan with company match
• Generous paid time off
• Training and leadership development program
• Dining discounts
• State Benefits Overview

Position 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 Functions

• Proactively recruit, hire and provide initial training, as well as on-going training, for all BOH personnel
• Perform line checks to ensure proper quality and quantity of food
• Inspect orders as they arrive to ensure completeness and quality
• Inspect 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 restaurant
• Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs
• Proficient in all cooking positions and cooking skills
• Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation
• Actively source talent to build a winning team
• Ability to work a flexible schedule. Including evenings, holidays, and weekends

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Formal business education or a restaurant management degree a plus
• Demonstrate exceptional guest service mentality
• Strong communication skills with the ability to resolve conflict and provide mentorship to hourly team members
• Illustrate effective organization and time management skills
• Successful completion of corporate training program required