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Executive Chef
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- Proactively recruit, hire and provide initial training, as well as on-going training, for all BOH personnel, in accordance with RCSH training systems, programs and materials.
- Manages the Restaurant Manager during the BOH rotation, identifying areas of opportunity and proactively developing action plans and coaching to ensure manager proficiency in each rotation.
- Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.
- Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership.
- Responsible for the interviewing, hiring, and performance management of kitchen staff.
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