Sous Chef

Walnut Creek, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $58,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

management incentive performance plan

401(k) retirement plan with company match

Generous Paid Time Off

training and leadership development program

Dining Discounts

Job Description

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... Show More

Job Requirements

High school diploma or equivalent
Extensive experience in cooking and preferably leading in a high-volume upscale restaurant
Proficiency in all kitchen stations and cooking techniques
Servsafe Food Certification or equivalent required
Ability to supervise kitchen staff and operations
Strong organizational and leadership skills
Knowledge of food safety, sanitation and cleanliness standards
Ability to manage inventory and kitchen supplies
Flexibility to work in fast-paced environment and varying shifts

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 or equivalent

Job Duties

Perform restaurant food preparation including 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 prepare 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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