Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $75,000.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Management Incentive Plan
401(k) retirement plan
Paid Time Off
Training and leadership development
Dining Discounts
Job Description
Ruth's Chris Steak House, a renowned name in the American dining industry, was established in 1965 and remains a leader in premier dining experiences and workplace culture. Known for its commitment to exceptional quality and customer satisfaction, Ruth's Chris has set the standard for upscale steakhouse cuisine across the United States and beyond. This upscale restaurant chain emphasizes not only culinary excellence but also fosters an empowering workplace environment where employees can grow and thrive. Recognized for its consistent delivery of top-tier steaks and service, Ruth's Chris continues to attract passionate professionals dedicated to hospitality and innovation in the culinary... Show More
Job Requirements
- Experience cooking in a high-volume, upscale concept restaurant
- Ability to lead kitchen staff effectively
- Proficient and cross-trained in all kitchen job stations and cooking skills
- Servsafe Food Certification or equivalent
- Ability to conduct inventory and place orders
- Knowledge of kitchen safety, security, sanitation, and cleanliness standards
- Ability to monitor food quality and kitchen operations
- Strong organizational and scheduling skills
- Ability to supervise and provide feedback to staff
- Ability to work flexible hours including weekends and holidays
Job Qualifications
- Formal culinary training is a plus
- Formal business education is a plus
- Extensive experience working in an upscale, high-volume restaurant environment
- Proven track record of leadership in kitchen operations
- Proficiency in various kitchen stations and cooking techniques
- Certified in food safety such as Servsafe 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 shift
- 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 Qualifications
Experience
Expert Level (7+ years)
Job Location
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