Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Day Shifts
Benefits
401(k)
401(k) matching
Dental Insurance
employee discount
Health Insurance
Paid Time Off
Paid training
Vision Insurance
Job Description
Ruth's Chris Steak House, established in 1965, is a renowned American dining establishment known for defining the premier steakhouse experience. With a legacy rooted in delivering exceptional service and high-quality food, Ruth's Chris has set the standard for upscale dining and continues to grow as a leader in the hospitality industry. The company prides itself on creating a welcoming and empowering workplace culture that fosters career growth, skill development, and employee satisfaction. As part of its commitment to excellence, Ruth's Chris offers competitive compensation, comprehensive benefits, and ongoing training programs to support its team members' professional and personal development.
The role available is a full-time position with an annual salary range of $70,000 to $75,000. This opportunity allows individuals passionate about culinary arts and leadership to advance their hospitality career by joining an established company that values dedication, professionalism, and teamwork. The role centers on supervising kitchen operations, ensuring food quality, managing staff performance, and maintaining high standards in food preparation and safety. Candidates can expect a dynamic working environment where their skills in cooking, inventory management, and team coordination are pivotal to the restaurant's success. The position involves a mix of hands-on cooking duties and leadership responsibilities, including scheduling, inventory control, and compliance with safety and sanitation regulations. With shifts that may include 8 to 10 hour blocks and evening hours, this role is essential in maintaining the smooth daily operation of the kitchen and delivering the exceptional dining experience Ruth's Chris is known for.
The role available is a full-time position with an annual salary range of $70,000 to $75,000. This opportunity allows individuals passionate about culinary arts and leadership to advance their hospitality career by joining an established company that values dedication, professionalism, and teamwork. The role centers on supervising kitchen operations, ensuring food quality, managing staff performance, and maintaining high standards in food preparation and safety. Candidates can expect a dynamic working environment where their skills in cooking, inventory management, and team coordination are pivotal to the restaurant's success. The position involves a mix of hands-on cooking duties and leadership responsibilities, including scheduling, inventory control, and compliance with safety and sanitation regulations. With shifts that may include 8 to 10 hour blocks and evening hours, this role is essential in maintaining the smooth daily operation of the kitchen and delivering the exceptional dining experience Ruth's Chris is known for.
Job Requirements
- 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 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 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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