Position: Executive Chef
Level: 3 Exempt
Location: All Facilities
Reports to: Corporate Chef
Organizational Relationships: General Manager
Position Description: Manage a team of culinary employees to provide a fine dining experience for patrons. 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.
Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
Ability to develop new menu items, test and write recipes
Ability to review sales and food cost daily, resolve any discrepancies
Ability to minimize waste and maintain controls to attain forecasted food and labor costs
Design production schemes and assists in implementation of restaurant menu and menu engineering.
Actively interact with guests and consistently coach staff on guest relation’s skills.
Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits.
Maintain high customer satisfaction through consistently introducing innovative products.
Establish measurable goals and objectives that focus on profit, product and people.
Ensure kitchen equipment is properly maintained and functioning.
Ability to instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Portray a professional, charismatic image when interacting with all media.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards.
Work on line during service and assist wherever needed.
Be aware of any shortages and make arrangements before the items run out.
Ensure that the front of the house service staff is informed of discontinued items and amount of available menu specials throughout the meal period.
Observe guest reactions and confer with service staff to ensure guest satisfaction
Maintain proper storage procedures as specified by Health Department and restaurant.
Ensure that the kitchen and employees meet requirements concerning sanitation and personal hygiene in compliance with company standards and that the Board of Health, Building Department and Fire Department inspection reports are “straight A’s”.
Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning.
Ensure that all company policies, hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and local laws.
Provide employees with proper training in accordance with existing employee manual and company policies and standards and Sous Chefs with developmental opportunities that will aid in their career aspirations.
Ensure that excess items are utilized efficiently.
Other related duties as necessary
Ability to stand and walk during 6 to 8 hour shifts.
Ability to reach, bend, stoop, and wipe.
Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
Ability to work in an environment that is subject to varying levels of heat and noise.
Ability to work in a high pressure environment
Required Experience :
Associate’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association
At least 8 years of related experience working at a fine dining restaurant
At least five years of management experience in Food and Beverage
Prior experience in labor and food cost control
Excellent written and oral communications skills, computer proficiency.
Comprehension of English oral and written language
Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure. Strong coaching and development skills
Required Education: High School Diploma
Jeff Ruby Culinary Entertainment - 18 months ago