Position Title: Executive Chef Reports To: General Manager
Department: Operations Status: Exempt
Ryan’s is currently fielding resumes for the Executive Chef position. This person should have at least an Associate of Science Degree from accredited culinary school with completed ACF apprenticeship program and 4 – 5 years of experience in full-service restaurants. Ideal candidates will have knowledge of local cuisine and culture.
Position Overview: The Chef position is the top level kitchen management position. Usually operates with a strong food or culinary background and guarantees the freshest products without running out so as not to disrupt production and Guest satisfaction.
The Chef position is ultimately accountable for all kitchen operations, ordering, receiving, preparation and recipe development. In addition, the Chef is responsible for ensuring RUI standards are met in the areas of kitchen execution, cleanliness, safety and sanitation, value and profit. The Chef is responsible for implementing and monitoring all kitchen cost control programs including but not limited to food and labor programs. Required to maintain any and all accounting/administrative duties associated with the kitchen, including but not limited to work schedules, inventory and cost analysis reporting.
The Chef is accountable to recruit, train, and develop kitchen staff as outlined in the RUI hiring and training guides. Other areas of responsibility include: back-of-house security, kitchen organization, equipment repair and maintenance, waste control, and succession of Lead kitchen and Sous Chef positions. Will and can assume overall responsibility of the restaurant in the absence of the General Manager.