Sous Chef

Ruth's Chris Steak House is a renowned American steakhouse chain that has been setting the standard for premier dining since its inception in 1965. Known for its commitment to excellence, Ruth's Chris offers a unique combination of top-quality food, exceptional guest service, and a welcoming, empowering workplace culture. Over the decades, Ruth's Chris has grown into a beloved brand recognized nationwide for its high standards in both culinary artistry and hospitality. The company prides itself not only on serving classic American steakhouse fare but also on fostering a supportive work environment where team members are encouraged to grow professionally and personally. This commitment to both quality and culture has made Ruth's Chris a front-runner in the upscale dining industry with a focus on delivering memorable dining experiences and cultivating a positive workplace environment. The company offers employees competitive benefits including health, dental, and vision insurance; a management incentive performance plan; 401(k) retirement plan with company match; generous paid time off; comprehensive training and leadership development programs; and dining discounts that enhance the overall employee experience and work-life balance. Joining Ruth's Chris means becoming part of a team dedicated to culinary excellence, guest satisfaction, and employee empowerment.

This particular role is an exciting opportunity for a culinary professional eager to advance their hospitality career in a dynamic, fast-paced, and prestigious restaurant environment. The position involves performing restaurant food preparation, managing kitchen operations, and supervising the culinary team under the guidance of the restaurant Chef. The individual will be responsible for daily tasks such as raw and cooked food prep, butchering, and working various stations like the Pantry, Broil, Sides Cook, or Expediter. Additionally, the role requires conducting thorough restaurant walk-throughs prior to opening, managing inventory and orders for kitchen supplies, supervising line cooks, and ensuring quality standards through line checks and order expediting. A key responsibility includes facilitating staff meetings, providing feedback to maintain high standards, and stepping in to supervise the kitchen in the Chef's absence. The position also involves administrative duties such as reviewing sales, managing food and labor budgets, constructing work schedules, and overseeing equipment maintenance. This role demands strong leadership, organizational skills, and a passion for culinary arts and hospitality service. The salary range for this position is between $58,000 and $75,000 per year, reflecting the level of responsibility and expertise required. The company offers a supportive and growth-oriented environment suited for professionals seeking to elevate their careers in the food and beverage industry with a well-respected leader in the steakhouse category.