Sous Chef

Walnut Creek, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

401(k) matching

Paid Time Off

employee discount

Paid training

Job Description

Ruth's Chris Steak House has been a distinguished leader in the hospitality industry since its inception in 1965, renowned for defining The American Steak House experience. With a commitment to providing premier dining experiences and cultivating an empowering workplace culture, Ruth's Chris offers a unique opportunity for individuals eager to build and advance their careers within a reputable and thriving restaurant company. Known for its high-quality steaks, exceptional service, and meticulous attention to detail, this establishment continues to set the standard for excellence in the upscale dining segment. Joining Ruth's Chris means becoming part of a passionate team that values growth, innovation, and dedication to culinary mastery. The company actively supports employee development through extensive training and leadership programs, ensuring every team member can thrive personally and professionally.

This full-time culinary position offers a competitive salary range of $70,000 to $75,000 per year, complemented by an attractive benefits package that includes comprehensive health, dental, and vision insurance, a 401(k) retirement plan with company match, generous paid time off, and dining discounts. These benefits underscore the company's commitment to employee well-being and satisfaction. The role focuses on hands-on food preparation across various kitchen stations, leadership of kitchen staff, inventory management, and maintaining the highest standards of food quality and safety. The position involves supervising and coordinating all aspects of kitchen operations in the absence of the Chef, ensuring that every dish meets Ruth's Chris's renowned standards. Candidates will engage in vital activities such as conducting pre-shift reviews, overseeing inventory orders, inspecting equipment, and managing labor budgets through effective scheduling. This role is designed for experienced culinary professionals who are proficient in multiple cooking stations and have the ability to lead a high-volume, upscale kitchen environment. It offers an exceptional avenue to grow within a prestigious hospitality brand while contributing to its ongoing success and innovation.

Job Requirements

High school diploma or equivalent
Extensive experience cooking in a high-volume, upscale restaurant
Proficient in multiple kitchen stations and cooking techniques
Servsafe Food Certification or equivalent
Ability to lead and supervise kitchen staff effectively
Strong organizational and inventory management skills

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 (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 prepares 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