Executive Chef

Ruth's Chris Steak House•Biloxi, MS

About The Position

The Executive Chef manages the culinary team and oversees the kitchen’s daily activities, with a strong commitment to food quality and safety. The role is responsible for guest satisfaction, profitability, and maintaining a positive, productive, and compliant work environment. Duties span event planning support, scheduling, food preparation and production, food cost control, food safety and sanitation, cleaning, kitchen safety, and employee training and supervision. The Executive Chef provides culinary oversight and operational and personnel support to ensure the smooth operation of all food outlets and events. Success is measured through team-member and guest loyalty, sales growth, profit, and market share.

Requirements

Demonstrated exceptional guest-service mentality.
Strong communication skills, including the ability to resolve conflict and mentor hourly team members.
Effective organization and time-management skills.
Successful completion of the corporate training program.
Ability to work a flexible schedule, including evenings, holidays, and weekends.

Nice To Haves

Formal business education or a restaurant management degree.

Responsibilities

Recruit, hire, and provide initial and ongoing training for back-of-house personnel.
Perform line checks to ensure food quality and quantity.
Inspect incoming orders for completeness and quality.
Inspect kitchen operations and storage to ensure compliance with standards for excellence, safety, and sanitation.
Manage kitchen financial results to drive restaurant profitability.
Purchase inventory based on sales volumes, forecasted sales, shelf life, and PARs.
Maintain proficiency in all cooking positions and cooking skills.
Schedule and staff the team to support operational efficiency, productivity, and profitability.
Actively source talent to build a strong team.
Provide event-planning support and oversee food preparation and production.