Sous Chef

Ruth's Chris Steak House, established in 1965, is renowned for defining The American Steak House experience and remains a leader in the fine dining industry. With a strong dedication to providing premier dining experiences, Ruth's Chris Steak House combines high-quality cuisine with an empowering workplace culture that encourages growth and development for its employees. As part of their commitment to excellence, the company offers competitive salaries ranging from $58,000 to $75,000 per year, reflecting the value they place on attracting top talent in the hospitality sector.

This career opportunity is ideal for hospitality professionals seeking to elevate their careers in a reputable upscale restaurant environment. The role focuses on key culinary leadership responsibilities and hands-on food preparation in a fast-paced, high-volume setting. Team members are expected to uphold the company's standards for food quality, safety, and customer satisfaction, making it a dynamic position for those passionate about culinary arts and operational excellence. Ruth's Chris Steak House not only prioritizes excellent food and service but also invests in its workforce through robust benefits like health, dental, and vision insurance, a 401(k) plan with company matching, paid time off, a management incentive performance program, paid training, leadership development opportunities, and exclusive dining discounts.

The role includes diverse responsibilities such as daily food preparation—ranging from raw prep to cooking and butchering—and working various kitchen stations including Pantry, Broil, Sides Cook, or Expediter under the guidance of the restaurant Chef. The position requires close monitoring and management of kitchen operations, including conducting pre-opening inspections, performing inventory and order placement for essential kitchen supplies, and supervising line cooks to ensure that all preparations meet the high standards of Ruth’s Chris Steak House.

Additionally, the candidate will oversee food quality during service by expediting orders efficiently, tracking product usage against inventory levels, and managing daily prep sheets based on product shelf life and business demands. Leadership duties involve facilitating pre-shift staff meetings, providing continuous feedback to the back-of-house team, maintaining safety and sanitation standards, and supporting the Chef in managing operating budgets related to food, labor, and other expenses. This role also includes constructing weekly kitchen schedules aligned with the restaurant's labor budgets and overseeing equipment maintenance to ensure smooth kitchen operations.

Ideal candidates will bring extensive experience in cooking within high-volume, upscale restaurant environments, possess skills across all kitchen stations, and have ServSafe Food Certification or an equivalent credential. While formal culinary training and business education are considered advantages, proven leadership abilities and a strong foundation in kitchen operations are essential. This position offers not only a rewarding salary but also the opportunity to grow professionally in a company that values its employees and their career development.