• Executive Chef

    Rusty Bucket
    Job Description
    Job Details


    Grab life by the Bucket!

    We are a company committed to the growth and development of each individual. We are a budding company with limitless opportunity as we promote from within which has been our recipe for our success! Come experience the "Bucket Life" for yourself!


    It is the responsibility of an Executive Chef to ensure that the kitchen provides nutritious, safe, eye appealing and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control and retention of nutrients.


    We believe in putting our associates first! Our commitment to your success is enhanced by our competitive salary, holidays off, an extensive benefits package including medical, vision and dental, 401K plan, life insurance, paid vacation/personal days/sick days and future growth opportunities within the company.

    Essential Responsibilities: include the following and other responsibilities that may be assigned:

    1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times.

    2. Maintains, supports, and promotes Culture and philosophies.

    3. Understand and protect the financial assets of the company at all times.

    4. Control cost and maximize revenue

    5. Communicate in a timely and professional manner with the five major groups we do business with.

    6. Understand and be in compliance with all policies, procedures and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.

    7. Establishes quality standards for menu items and for food production.

    8. Assist in controlling all costs pertaining to the kitchen.

    9. Maintain sanitation of restaurant to exceed Health Department standards.

    10. Maintains proper security of all restaurant personnel and guest property.

    Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

    Competencies: To perform the job successfully, and individual should demonstrate the following competencies:

    1. Hospitality: Manages difficult or emotional guest situations; Responds promptly to guest needs; Solicits guest feedback to improve service; Responds to requests for service and assistance; Meets commitments

    2. Teamwork: Hospitality, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views

    3. Problem Solving: Identifies and resolves problems in a timely manner; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics

    4. Technical Skills: Assesses own strengths and weaknesses; Participates in training and development opportunities; Strives to continuously build knowledge and skill; Shares expertise with others

    5. Communications: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings; Writes clearly and informatively; Able to read and interpret written information

    6. Leadership: Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others; Displays passion and optimism; Inspires respect and trust; Provides vision and inspiration to peers and subordinates; Contributes to building a positive team spirit; able to build morale; Displays willingness to make decisions; Exhibits sound an accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Making timely decisions

    7. Managing People: Includes staff in planning, decision-making and facilitating; Takes responsibility for subordinates’ actions; Makes self available to staff; Provides regular performance feedback; Improves processes, products and services; Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; sets expectations and monitors delegated activities; Provides recognition for results; Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; organizes or schedules other people and their tasks; Develops realistic action plans

    8. Business Acumen: Understands business implications and decisions; displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals; Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources

    9. Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; Support organization’s goals and values

    10. Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments; focuses on solving conflict, not blaming; Maintains confidentiality; Keeps emotions under control; Remains open to others’ ideas; Keeps commitments; Works with integrity and ethically; upholds organizational values; Adapts to changes in the work environment; Manages competing demands; changes approaches or demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events; Follows instructions and responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan

    11. Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality

    12. Quantity: Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works efficiently

    13. Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly

    14. Initiative: Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent action and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed; Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standards of excellence; Takes calculated risks to accomplish goals; continually works to improve supervisory skills

    15. Diversity: Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educate others on the value of diversity; Promotes a harassment-Free environment; Builds a diverse workforce


    Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Skill or Ability
    Education and/or Experience
    One year certificate from college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
    Language Skills
    Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence and to speak effectively before groups of guests or associates.
    Reasoning Ability
    Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
    Mathematical Skills
    Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages and volume.
    Computer Skills
    To perform this job successfully, and individual should have knowledge of/or experience with point of sale systems, Microsoft Word, Excel and other computer programs.


    Physical Requirements and Work Environment:

    Lifting, Pushing, Pulling, Carrying

    Up to 50 lbs.

    Up to 50 lbs.



    Bending, Kneeling
    Required to use hands to finger, handle, or feel; reach with hands or arms
    Continuous Standing
    Work Environment





    Abnormal Temperatures
    Should be comfortable working between both heat and cold coolers
    Noise level is moderate
    Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus
    Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant.
    Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence.


    Hours Required: Will vary based on concept and operating hours of the specific location





    Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
    Loyal: Shows firm and constant support to a cause
    Leader: Inspires teammates to follow them




    Self-Starter: Inspired to perform without outside help
    Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business
    Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization




    High School or better.
    High School or better.
    Technical/other training or better.



    3-5 years: Restaurant Management

    Licenses & Certifications