Sous Chef

Walnut Creek, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

401(k) matching

Paid Time Off

management incentive performance plan

Dining Discounts

training and leadership development program

Job Description

Ruth's Chris Steak House is a premier American steakhouse chain that has defined and set the standard for fine dining since its founding in 1965. Known for its commitment to high-quality ingredients, exceptional service, and an empowering workplace culture, Ruth's Chris has built a reputation as one of the most iconic establishments in the hospitality industry. Their dedication extends beyond just delivering prime steaks and sophisticated dishes; they also focus on fostering employee growth and development, providing great benefits, and maintaining a positive environment where team members can thrive and advance their careers.

This is an exciting opportunity t... Show More

Job Requirements

Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
Proficient and cross-trained in all kitchen job stations, positions and cooking skills
Servsafe Food Certification and or equivalent
Full-time availability
Ability to work in person at the restaurant
Strong leadership and communication skills
Ability to maintain high standards of safety, sanitation, and cleanliness
Commitment to teamwork and staff development

Job Qualifications

Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
Formal culinary training and education is a plus
Formal business education is a plus
Proficient and cross-trained in all kitchen job stations, positions and cooking skills
Servsafe Food Certification and or equivalent

Job Duties

Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks’ line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef
Conduct thorough walk-through of operation prior to opening each day
Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies
Supervise line cooks to determine what needs to be prepared prior to start of service
Conduct line check prior to service to ensure quality product and preparations
Expedite orders at the window
monitor timing, temperature and food quality
Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business
Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day
Provide back up at each station as necessary
Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results
Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef
Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant
Review sales and assist the Chef in achieving food, labor and other operating expense budgets
Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant’s kitchen labor budget, as directed by the Chef
Inspect equipment and identify maintenance issues

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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