Executive Chef: Lead Kitchen, Quality & Guest Experience

Ruth's Chris Steak House; Columbus (OH); On-site; USD 75,000 - 85,000; 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 Columbus is seeking an Executive Chef to lead the culinary team, uphold premier food quality and safety standards, and drive guest satisfaction, profitability, and a positive work environment. You will oversee events, planning, scheduling, prep, production, and cost control while ensuring sanitation and kitchen safety across outlets and events.

The role requires supervision of BOH staff, line checks, inventory management, and talent sourcing.

Qualifications

• Demonstrate exceptional guest service mentality.
• Strong communication skills with ability to mentor hourly team members.
• Effective organization and time management.
• Corporate training program completion is required.

Responsibilities

• Recruit, hire and train BOH personnel (apprentice to supervisor).
• Perform line checks to ensure food quality and quantity.
• Inspect orders on arrival for completeness and quality.
• Ensure kitchen safety, sanitation and storage meet Ruth's Chris standards.
• Manage kitchen financials to drive profitability.
• Forecast sales and purchase inventory according to PARs and stock levels.
• Oversee scheduling and staffing for efficiency and productivity.
• Source talent to build a winning team.
• Maintain flexible schedule including evenings, holidays and weekends.

Skills

Guest service mindset

Communication skills

Organization & time management

Mentorship to hourly staff

Education

Restaurant management degree

Formal business education

Job description

Ruth's Chris Steak House in Columbus is seeking an Executive Chef to lead the culinary team, uphold premier food quality and safety standards, and drive guest satisfaction, profitability, and a positive work environment. You will oversee events, planning, scheduling, prep, production, and cost control while ensuring sanitation and kitchen safety across outlets and events.

The role requires supervision of BOH staff, line checks, inventory management, and talent sourcing.