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, and a desire to excel in the hospitality field. The company's strong culture of teamwork and respect ensures that each team member is given every opportunity to develop their skills, contributing to their personal and career advancement. Emphasis is placed on leadership development and comprehensive training programs, making Ruth's Chris an ideal employer for those looking to grow within the culinary and hospitality sectors.

The position on offer is for a key culinary role that plays a vital part in supporting the kitchen leadership and ensuring the smooth operation of one of the most esteemed restaurants in the country. This role involves daily food preparation tasks as well as leading and coordinating the activities of kitchen staff to maintain the highest standards of food quality and safety. In addition to hands-on cooking, the role requires supervision of kitchen operations, inventory management, scheduling, performance feedback, and adherence to sanitation and safety protocols.

The job offers an annual salary range from $58,000 to $75,000, reflecting the seniority and responsibility associated with the position. Employment at Ruth's Chris comes with an attractive suite of benefits, including health, dental, and vision insurance, a management incentive performance plan, a 401(k) retirement plan with company match, generous paid time off, dining discounts, and access to leadership development and training programs.

This culinary leadership role is ideal for someone with extensive experience working in a high-volume, upscale restaurant environment. The successful candidate will be proficient in multiple kitchen stations and operations, and ideally bring formal culinary education or business coursework to the table. Certification, such as ServSafe Food Certification or an equivalent, is required to uphold the strictest food safety standards. This position offers a unique opportunity to be part of a prestigious restaurant brand recognized for excellence, innovation, and commitment to employee growth.

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