Executive Chef

The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood & Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.

In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all of our employees including:

• Paid Time Off. 3 weeks upon hire. 4 weeks after 5-years
• Immediate enrollment into a 401(k) savings plan with company match after 1 year.
• Company Paid Health and Life Insurance Plans.100% company paid for employee and dependents
• Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
• Flexible Schedules.
• Opportunity to grow with us into long-term career paths.

Position Overview:

Manage a team of culinary employees to provide a fine dining experience for guests. Ensure that all food products produced and served adhere to the Jeff Ruby standard of quality and are within established food and labor cost parameters.

Essential Duties and Responsibilities:

1. Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
2. Maintain cleanliness in compliance with company standards and Health Department guidelines.
3. Efficiently operate within pre-established food and labor cost controls. P&L Management
4. Actively interact with guests and consistently coach staff on guest relations skills.
5. Establish measurable goals and objectives that focus on profit, product, and people.
6. Ensure kitchen equipment is properly maintained and functioning.
7. Ability to instruct staff on the correct usage and care of all kitchen machinery, emphasizing safety.
8. Ensure that all staff prepare menu items according to recipes and yield guides, following department standards.
9. Monitor performance of staff and ensure all procedures are completed to the department standards.
10. Work on line during service and assist wherever needed, as necessary.
11. Provide training and professional development opportunities for all kitchen staff.
12. Follow all company policies, hiring practices, employee disciplinary actions, and expectations of employees, which are in accordance with the Federal, State, and local laws.
13. Provide employees with proper training in accordance with the existing employee manual and company policies and standards, and Sous Chefs with developmental opportunities that will aid in their career aspirations.

Qualifications:

1. A Bachelor’s Degree in Culinary Arts or a recognized formal, certified training program from the National Culinary Association is preferred
2. At least 1-3 years of related experience working at a fine dining restaurant
3. Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
4. Comprehension of English oral and written language
5. Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
6. Strong coaching and development skills
7. Ability to produce a high volume of work promptly, which is accurate, complete, and of high quality.

Physical Requirements:

1. Ability to stand and walk during 8-to-10-hour shifts.
2. Ability to reach, bend, stoop, and wipe.
3. Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
4. Ability to work in an environment that is subject to varying levels of heat and noise.
5. Ability to work in a high-pressure environment.