Executive Chef
Full Time
Nashville, TN 37219
$95,000 - $120,000 a year
Posted Just posted
Job description
Company Overview:
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 employees including:
- Paid Time Off.
- Immediate enrollment into a 401(k) savings plan with company match.
- 100% Company Paid Health and Life Insurance Plans.
- Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
- Flexible Schedules.
- Long Term Career Growth Opportunities.
Location: Jeff Ruby's Steakhouse, Nashville
Reports to: Director of Culinary
Position Description:
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.
Work Performed:
- Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
- Develop new menu items, test and write recipes. Research & Development.
- Maintain cleanliness in compliance with company standards and Health Department guidelines.
- Efficiently operate within pre-established food and labor cost controls. P&L Management
- Actively interact with guests and consistently coach staff on guest relations skills.
- 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.
- 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, as necessary.
- Be aware of any shortages and make arrangements before the items run out.
- Ensure that the FOH 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.
- Provide training and professional development opportunities for all kitchen staff.
- 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
Physical Requirements:
- 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 Education and /or Experience:
- Bachelor’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association or
- 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- understand financials
- Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
- 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
- Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.
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