
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $16.00
Work Schedule
Flexible
Benefits
flexible scheduling
PTO
401k plus match
Health Insurance
Job Description
Ruth's Chris Steak House is a renowned fine dining restaurant known for its commitment to hospitality, integrity, and success for both its team members and the company. Established as a leader in the steakhouse industry, Ruth's Chris offers an exceptional dining experience with a focus on high-quality food, impeccable service, and a welcoming atmosphere. The company values its employees and dedicates resources to their training and development, ensuring they reach their full potential within the organization. As a well-respected establishment, Ruth's Chris continues to grow and maintain its reputation through a strong team-oriented culture and a commitment to excellence in... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in food preparation or culinary environment
- Ability to work flexible hours including evenings and weekends
- Knowledge of food safety standards
- Ability to stand for extended periods
- Strong attention to detail
- Good teamwork and communication skills
Job Qualifications
- Previous experience in food preparation or culinary arts preferred
- Knowledge of food safety and sanitation practices
- Ability to follow detailed recipes and instructions
- Strong attention to detail and quality
- Good communication and teamwork skills
- High school diploma or equivalent preferred
Job Duties
- Portion cold food items such as salads and appetizers
- Prepare and assemble all cold dishes according to restaurant standards
- Follow cooking methods and procedures to ensure quality
- Manage timing of preparation to meet service demands
- Maintain cleanliness and organization of the work area
- Comply with health and safety regulations
- Collaborate with kitchen staff to ensure smooth operations
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location

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please contact the employer.
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