Executive Chef Job San Antonio area,Texas USA,Restaurant/Food Service

Position Summary

Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards.

Responsibilities

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

Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth’s 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.

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.

Proficient in all cooking positions and cooking skills.

Develop Sous Chef and kitchen team in order to groom the next generation of Ruth’s Chris leadership.

Responsible for the interviewing, hiring, and performance management of kitchen staff.

Establish short- and long-term development plans and goals for all kitchen staff.

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.

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

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.

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

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, distinguish between flavors, spices, temperatures, mouth feel and smell, and distinguish between odors and scents as to their appeal and 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

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