Executive Chef: Lead Culinary Team & Profitability

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

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.