Executive Chef: Lead Elite Culinary Team

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

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.