** Executive Chef**

**Job Category****:** Non-Tipped Employee **Requisition Number****:** EXECU004721 Showing 1 location **Job Details**

**Description**

**ESSENTIAL TASKS AND RESPONSIBILITIES:**

- Proactively recruit, hire and provide initial training, as well as on-going training, for all BOH personnel, in accordance with RCSH training systems, programs and materials.

- Effectively manages performance of all BOH Team Members using Progressive Discipline as well as Disciplinary Action Forms and other tools to manage performance and drive results, ensuring thorough and timely documentation and discussion with Team Members.

- Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her BOH team.

- Creates an environment of development, looking for opportunities to develop members of management and hourly Team Members.

- Actively develops talent in the restaurant, identifying talent and developing Keys and other Hourly BOH Team Members to groom the next generation of Ruths Chris leadership.

- Creates individual development plans and provide regular follow up to ensure completion of goals. Mutually establish short- and long-term development plans and goals, objectives and action plans focused toward continual performance improvements of kitchen team.

- Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives

- Manage the Restaurant Manager during the BOH rotation, identifying areas of opportunity and proactively developing action plans and coaching to ensure manager proficiency in each rotation.

- Conduct thorough walk-through of operation prior to opening each day.

- Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation.

- Perform line checks to ensure proper quality and quantity of food.

- Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.

- Manage the financial results of the kitchen in order to drive profitability of the restaurant.

- Review reports and data such as profit & loss statements and inventories.

- Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.

- Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs.

- Inspect orders as they arrive to ensure completeness and quality.

- Inspect equipment and identify maintenance issues.

- Expedite on the line as necessary.

- Work kitchen positions occasionally, and as needed, to support the performance of the restaurant.

- Proficient in all cooking positions and cooking skills.

- Maintain consistent, open communication with all aspects of the operation verbally or via email, notes meetings.

- Coordinate the successful implementation of all new menu items and specials.

- Communicate and educate all staff around new menu items and changes.

- Utilize all scheduling tools to maximize productivity and ensure quality service.

- Respond to guest issues and keep the guest foremost in considerations.

- Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation.

- Conduct table visits with Guests.

- Manages the execution of Take Out and Delivery, ensuring it does not negatively impact dining room or Private Dining guests.

- Work closely with Restaurant Manager to plan, prepare for, and execute private dining events.

- Review confirmed and pending banquets/special events with Restaurant Manager to ensure proper planning.

- Attend training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience.

- Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests.

- Monitors, manages, and ensures 100% adherence to all Back-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members.

- Other duties as assigned.

**COMPETENCIES/PERSONAL CHARACTERISTICS:**

*Drive for Results*

* Sets clear expectations for desired outcomes, results, and performance

* Works through others to achieve results, coaching for results, upholding uncompromising high standards for performance and results

* Listens effectively and fosters open communication, demonstrates patience and understanding

* Handles performance issues in a tough but fair manner

* Celebrates success and rewards achievements

*Makes Good Decisions*

* Balances concern for Guests, Team Members, and RCSH in decision-making

* Attends closely to details, anticipating and catching issues before they become large problems

* Evaluates options and impact in order to make the best decisions, using *The Sizzle* as a filter in decision-making

*Anticipates and Leads Change*

* Identifies opportunities to grow the business

* Leads others to execute changes that take advantages of identified opportunities

*Develops Self and Others*

* Effectively selects and trains Team Members

* Develops others in their current role and prepares them for additional responsibility

* Focuses on personal development, actively pursuing a development plan

* Works well with others; builds mutual respect, confidence, and trust in relationships

*Guest First Mindset*

* Demonstrates a Guest first mindset, placing a high priority on the Guest experience

* Interacts regularly with Guests, demonstrating a genuine interest in Guests, and ensuring a superior dining experience for all Guests

*Business Planning and Financial Responsibility*

* Interprets and effectively acts upon Profit & Loss and other financial data

* Thinks big picture when setting goals, identifying trends, and monitoring business trends

*Personal Effectiveness*

* Takes ownership of all areas of the operation

* Handles pressure effectively and flexibly respond to changing demands, responds with a sense of urgency, stays focused and productive

* Takes proactive steps and self-responsibility for on-going individual training and development

**EDUCATION AND WORK EXPERIENCE:**

* Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant

* Formal culinary training and education is a plus

* Formal business education is a plus

* SERV safe certified or Food Handler certification preferred

**ESSENTIAL PHYSICAL DEMANDS:**

* Typical shift is 10-12 hours

* Able to work on your feet for at least 8 hours

* Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit

* Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally

* Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods

* Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products

* Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

**NOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruths Chris Steak House is an Equal Opportunity Employer.**

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