Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $75,000.00
Work Schedule
Standard Hours
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, has become synonymous with fine American dining and premium steakhouse experiences. As a pioneering leader in the upscale dining segment, Ruth's Chris combines an unparalleled commitment to quality, service excellence, and a warm, inviting atmosphere. Over the years, the company has successfully expanded its presence across numerous locations, consistently maintaining its reputation for delivering expertly prepared USDA Prime steaks and a variety of sophisticated culinary dishes. The brand is deeply rooted in promoting not only exceptional guest experiences but also fostering an empowering workplace culture that values growth, teamwork, and leadership development.
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Job Requirements
- Extensive experience cooking in and ideally leading a high-volume, upscale restaurant
- Formal culinary training and education is a plus
- Formal business education is a plus
- Proficient and cross-trained in all kitchen job stations and cooking skills
- ServSafe Food Certification or equivalent
Job Qualifications
- Extensive experience cooking in and ideally leading a high-volume, upscale restaurant
- Formal culinary training and education is a plus
- Formal business education is a plus
- Proficient and cross-trained in all kitchen job stations and cooking skills
- ServSafe Food Certification or equivalent
Job Duties
- Perform restaurant food preparation including daily raw prep, cooked prep, and butchering
- Work the cooks' line such as Pantry, Broil, Sides Cook or Expediter as scheduled
- Conduct thorough walk-through of operation prior to opening each day
- Perform weekly inventory and place and receive orders for kitchen supplies
- Supervise line cooks to plan and prepare needed items before shifts
- Conduct line check prior to service to ensure quality
- Expedite orders and monitor timing, temperature, and food quality
- Track product usage and prepare daily prep sheets according to inventory levels
- Facilitate staff meetings prior to shifts to discuss special needs and issues
- Provide backup at each station as necessary
- Provide ongoing feedback and direction to back of house staff
- Supervise kitchen operations, food quality, and staff performance in Chef's absence
- Assist Chef in maintaining safety, security, sanitation, and cleanliness standards
- Review sales and help achieve food, labor, and operating expense budgets
- Construct weekly kitchen work schedule within labor budget
- Inspect kitchen equipment and identify maintenance needs
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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