Executive Chef

Darden Restaurants Inc.; Town of Florida (NY); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Management incentive plan

401(k) with company match

Paid time off

Training & leadership development

Dining discounts

State Benefits Overview

Job summary

Ruth’s Chris Steak House in New York is seeking an Executive Chef to lead the culinary team, uphold top-tier food quality and sanitation, and drive restaurant profitability. This role oversees daily kitchen operations, event support, scheduling, and mentoring of hourly staff to ensure a positive, compliant work environment.

The Executive Chef will recruit talent, train staff, manage food costs, and ensure safety compliance while delivering exceptional guest experiences across all outlets and

Qualifications

• Formal business education in restaurant management or equivalent is a plus.
• Exceptional guest service mentality.
• Strong communication skills for conflict resolution and team mentorship.
• Organizational and time-management skills.
• Corporate training program completion may be required.

Responsibilities

• Recruit, hire and train BOH personnel and provide ongoing development.
• Perform line checks to ensure high quality and quantity.
• Inspect kitchen operations and storage for safety and standards.
• Manage kitchen financials to drive profitability and cost control.
• Handle inventory purchasing based on sales forecasts and PARs.
• Ensure proper scheduling to maintain productivity and efficiency.
• Actively source talent to build a winning team.
• Maintain flexible schedule including evenings, holidays, and weekends.

Skills

Culinary leadership

Food safety & sanitation

Staff training & mentoring

Kitchen operations & scheduling

Communication skills

Education

Restaurant management degree

Job description

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