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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... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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