Sous Chef

Sous Chef

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 Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service with the staff as well as train, motivate, and supervise his/her team. Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies.

Demand for Excellence

Demonstrates the ability to follow recipes, preparing and executing all food ordered to the restaurant specifications and quality standards,

Ensure personal adherence and monitor staff adherence to all restaurant specifications and quality standards,

Maintains safe sanitation practices and ensure Team Members adhere to all federal, state, and local requirements, scoring better than 90% on all local health inspections, ServSafe Certifications and Steritech inspections.

Passion for Hospitality

Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels,

Oversee BOH staff, praising employees for positive work performance and demonstration of PHG Values.

Hunger to Grow

Serves as a role model for all cooking positions and cooking skill sets adhering to professional chef standards as well as PHG and Ruth Chris Steakhouse specifications,

Performs purchasing function as necessary and communicates purchasing needs to Executive Chef, ensuring the availability of all necessary food and kitchen related items to meet demands of staff and guests.

Unwavering Commitment

Perform line checks. Must be thorough and strive for perfection, expecting excellence and following line check procedures,

Conduct initial interviews, evaluating candidates experience and aptitude aligned with all position requirements and core PHG Values,

Monitor and ensure employees are performing all work responsibilities embracing PHG Values and in accordance with all specifications and quality standards,

Conduct coaching and disciplinary action meetings with employees, sharing issues, working on corrective actions, and demonstrating a willingness to assist in the employee's performance improvement.

Desire to Win

Utilizes scheduling to ensure staffing levels are appropriate and maximize productivity while meeting service standards and exceeding guest expectations,

Ensures that all food costs, operating expenses, and labor costs relative to the kitchen are met,

Assists Executive Chef in preparing timely, accurate inventories, managing costs, levels to PARs and variances.

Physical Demands (Minimum qualifications needed to perform essential job functions):

Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.

Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length.

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.

Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and customers.

Must be able to taste to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.

Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke

Required Skills/Abilities

Highschool diploma or G.E.D,

Prior restaurant BOH food preparation experience,

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,

Decision Making: Proven ability to recognize problems or opportunities and determine whether action is needed, taking charge of a group when necessary to facilitate a decision, and making decisions in a timely manner under ambiguous circumstances when potential risks exist,

Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact,

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,

Inspirational Leader: Proven ability to guide people to get the job done, and to bring out their best, articulating a shared mission in a way that motivates and offers a sense of common purpose beyond people's day-to-day tasks.,

Problem Solver: Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints

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

Preferred Skills/Abilities

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.