Broiler Cook

Broiler Cook

Prime Hospitality Group is a curated collection of brands — spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. Through their leadership and dedication, PHG is an environment that fosters professional growth and continually challenges its team to reach their full potential.

Every PHG team member is guided by the company's five core values; demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.

POSITION SUMMARY:

Beloved for over 50 years and acclaimed for the Sizzle, Ruth's Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience – period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done.

Under the direction of the Sous Chef or Manager-on-Duty, the Broiler executes all kitchen operations, ensuring the development of quality menu items and line products through consistent application of appropriate kitchen skills and strict adherence to established recipes as well as plates all dishes with a Demand for Excellence in accordance with PHG and Ruth Chris Steak House specifications and quality standards.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):

Demand for Excellence

• Reports to work on time in proper uniform. Maintains a professional demeanor and appearance and practices positive personal hygiene and cleanliness habits during all work shifts.

• Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly workstation. Notifies manager promptly of any problems.

• Ensures that all prepared food meets the standard of excellence of the Company.

Passion for Hospitality

• Maintains a positive working relationship with all team members to foster and promote a cooperative and harmonious working climate and maximize morale, productivity, and efficiency of other team members.

• Prepares all menu items according to recipe requirements and adheres to product sensitivity and plate presentation guidelines.

• Maintains strict sanitation standards to protect against cross-contamination and food borne illnesses.

Hunger to Grow

• Correctly completes all station closing duties at the end of each shift. Assists Kitchen Supervisor and other kitchen personnel in accomplishing closing duties and kitchen cleanliness as needed and/or requested.

• Ensures that the kitchen, all food prep areas, and all food storage areas meet or exceed Company cleanliness standards.

• Performs other duties and responsibilities as required or requested.

Unwavering Commitment

• Communicates and monitors ticket times and addresses potential problems with service/kitchen staff and managers. Determines quick corrections to ensure constant and timely food flow.

• Keeps Manager fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

• Completes assigned work for stocking and setting up workstation in a timely manner.

Desire to Win

• Assists Manager in maintaining equipment by performing routine checks of filters, thermometers, fans, and drain lines. Keeps gas stove manifolds and orifices clear of food debris to ensure quality burning surfaces by performing weekly "burns" on burners.

• Performs all duties and responsibilities in a timely and effective manner in accordance with Company policies and procedures and sanitation and safety guidelines and practices.

• Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly workstation. Notifies manager promptly of any problems.

PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions):

• Must be able to use of hands and fingers at all times during shift.

• Must be able to work on your feet for at least 8-10 hours.

• Must be able to communicate clearly and respond promptly to needs of guest and team members.

• Must be able to maintain calm demeanor in a fast paced, high intensity environment.

• Must be able to work with extremes temperature changes including working in a walk-in freezer of -10°F.

• Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods up to 50 pounds.

• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.

REQUIRED SKILLS/ABILITIES

• Highschool diploma or G.E.D,

• Ability to accurately perform measurement conversions present on recipes,

• Ability to multi-task in a fast-paced environment effectively and efficiently,

• Must be able to work a flexible schedule and expect to work weekends, nights, and holidays,

• Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation.

• Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled,

• Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues,

• Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world,

• Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others' diverse experiences, styles, backgrounds, and perspectives to get results,

• Must successfully complete restaurant training program and maintain a willingness to learn.

PREFERRED SKILLS/ABILITIES

• Prior line cook experience,

• SERV Safe Certified.

WORK AUTHORIZATION REQUIREMENTS

Authorized to work in the United States of America.

AFFIRMATIVE ACTION/EEO STATEMENT

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Other duties may be assigned.

Benefits include health insurance, dental insurance, vision insurance, paid time off, 401(k), referral program, and paid training.