Ruths Chris Executive Chef

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

This is a full time position with varied hours between 1st and 2nd shift. Weekend availability required. 

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. 

 

SUMMARY:

Manage, supervise and coordinate all Kitchen related activities. Ensure quality preparation and presentation of menu items as well as general sanitation in accordance with established Ruth's Chris Steak House standards, recipes and procedures. Work with the General Manager to ensure all standards are being upheld. Responsible for a safe, fun and productive work environment.

 

ESSENTIAL FUNCTIONS:

- Prepare all food to Ruth's Chris Steak House standards.

- Food production timing meets Ruth's Chris Steak House standards.

- Perform line checks. Must be thorough and strive for perfection, accepting excellence, following line check procedures.

- 100% compliance to assignment and execution of prep.

- Coordinate the successful implementation of all new menu items and specials.

- Ensure that all education processes, line-ups, and tastings occur on time for the entire team.

- Ensure that the new item(s) rolls out successfully.

- Work with General Manager for Seasonal dessert specials and appetizer features.

- Is a role model for all cooking positions and cooking skill sets adhering to professional chef standards and Ruth's Chris Steak House specs.

- Successfully demonstrates good organization and time management to the standards of "What Matters Most".

- Successfully represents "The Sizzle" and an adherence to all Ruth's Chris Steak House standards.

- Successfully demonstrates control of expediting and kitchen process flow.

- Maintains safe sanitation practices.

- Demonstrates the ability to follow recipes and their execution to the standards of Ruth's Chris Steak House.

- Develop Assistant Kitchen Managers and employees to meet and exceed Ruth's Chris Steak House standards and policies.

- Identify and train certification coaches.

- Ensure all SMAC and additional learning materials are updated and accurate.

- Ensure all BOH employees are SMAC certified within 3 months of them starting at Ruth's Chris.

- Establish short- and long-term development plans with goals for all AKMs and BOH hourly employees.

- Hire individuals that exhibit Can Do/Will Do attitudes, are happy to be at Ruth's Chris, and fit in.

- Ensure team members embrace Missions and Core Values.

- Praise employees for positive performance.

- Hold counseling sessions utilizing Can't Do/Won't Do.  Prepares notes and/or write-ups according to Elite guidelines.

- Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels and are exhibiting professional behavior at all times.

- Maintains staffing levels and plan.

- Utilizes TMx and all scheduling tools to maximize productivity while meeting service standards and exceeding guest expectations.

- Ensure that schedules meet financial guidelines.

- Conducts employee assessments on a timely basis.

- Order all products according to Ruth's Chris Steak House specifications.

- Evaluate local vendor pricing weekly prior to purchases.

- Purchase amounts corresponding to sales volumes, forecasted sales, shelf-life and PARs.

- Ensure that all Ruth's Chris Steak House standards and procedures are followed.

- Maintains accurate purchasing logs and invoice files.

- Ensure that kitchen is maintained to Ruth's Chris Steak House standards.

- Ensure that all equipment is in good repair, is clean, and is operating to specifications.

- Conducts facility audits and walk-through daily.

- Ensure all kitchen standards are maintained to the highest level to ensure high scoring on health department and Ruth's Chris corporate inspections

- Sees that all sanitation systems are in place and are utilized.

- Ensures that all food costs, operating expenses and labor costs relative to the kitchen are met.

- Properly codes all BOH invoices and inputs into RACS.

- Prepares inventory, micros theos, and ensures that market prices are accurate and updated daily (or as needed).

 

REQUIRED SKILLS:

- Extensive experience cooking in and ideally leading a high-volume, upscale restaurant

-Formal culinary training and education is a plus

-Formal business education us a plus

-SERV Safe certified or Food Handler certification for managers

 

EDUCATION & EXPERIENCE:

- A four-year degree from an accredited college or University is preferred.
- 4+ years Management experience in a high-volume restaurant or hotel.
- TIPS Certifed
- ServSafe Food Handlers Certificate

 

PHYSICAL REQUIREMENTS:

- Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
- Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length.
- 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 communicate effectively and listen attentively to supervisors, employees, vendors and customers.
- Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
- Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the company.