Sous Chef

Walnut Creek, CA, USA|

Job Overview

Compensation

Salary

Range $58,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

management incentive performance plan

401(k) retirement plan with company match

Paid Time Off

training and leadership development program

Dining Discounts

Job Description

Ruth's Chris Steak House, established in 1965, is renowned as the premier American steakhouse brand that has set the gold standard for fine dining in the hospitality industry. The company prides itself not only on delivering an exceptional culinary experience centered around the finest beef but also on fostering a workplace culture that empowers employees and encourages their professional growth. Ruth's Chris continues to be a leader in the upscale dining segment, blending tradition with innovation and maintaining an unwavering commitment to quality, service, and hospitality.

Working at Ruth's Chris means joining a team that values dedication, passion,... Show More

Job Requirements

High school diploma or equivalent
Extensive experience cooking in upscale, high-volume restaurants
Proficient in multiple kitchen stations and cooking positions
Ability to perform food preparation and butchering tasks
Strong supervisory and leadership skills
Knowledge of food safety standards such as ServSafe Certification
Capability to manage inventory and orders
Effective communication skills
Ability to work in a fast-paced environment and handle multiple tasks simultaneously

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 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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