Executive Chef

Ruth's Chris Steak House; Painttown Community (NC); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Health, Dental and Vision Insurance

Management Incentive Plan

401(k) with company match

Generous paid time off

Training and leadership development

Job summary

Ruth's Chris Steak House in North Carolina seeks an Executive Chef to lead the culinary team, uphold top food quality and safety standards, and oversee the kitchen's daily operations to ensure guest satisfaction and profitability.

The Executive Chef will manage event planning support, scheduling, food preparation, cost control, and sanitation compliance, while guiding staff through training and supervision in a positive environment.

Qualifications

• Formal business education or restaurant management education preferred.
• Demonstrate exceptional guest service mentality.
• Strong communication to resolve conflict and mentor hourly team.
• Excellent organization and time management skills.
• Successful completion of corporate training program required.

Responsibilities

• Proactively recruit, hire and train BOH personnel and provide ongoing development.
• Perform line checks to ensure quality and quantity of food.
• Inspect orders to ensure completeness and quality.
• Ensure kitchen operations meet Ruth's Chris standards of safety and sanitation.
• Manage kitchen financials to drive profitability.
• Purchase inventory according to sales forecasts and PARs.
• Proficient in all cooking positions and skills.
• Schedule and staff to maintain efficiency and profitability.
• Actively source talent to build a winning team.
• Work a flexible schedule including evenings, holidays, weekends.

Skills

Guest service mindset

Communication skills

Organization/time management

Staff training

Corporate training

Education

Restaurant mgmt 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