Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $72,000.00
Work Schedule
Rotating Shifts
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
management incentive performance plan
401(k) retirement plan with company match
Generous Paid Time Off
training and leadership development program
Dining Discounts
Job Description
Ruth's Chris Steak House is a distinguished name in the hospitality and fine dining industry, having defined the American Steak House experience since 1965. Recognized for its commitment to premier dining and exceptional service, Ruth's Chris stands as an industry leader that not only sets unparalleled culinary standards but also cultivates an empowering and inclusive workplace culture. With numerous award-winning locations across the nation, Ruth's Chris offers a dynamic and rewarding environment for culinary professionals who are passionate about advancing their careers in hospitality. The company invests significantly in employee growth through comprehensive training and leadership development programs, ensuring that... Show More
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 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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