Sauté Cook

Established in 2017, Prime Hospitality Group started with five Ruth’s Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service-oriented brands.

As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences.

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 Executive Chef or Manager-on-Duty, the Side Cook cooks all potatoes, vegetables and hot appetizer items prepared in the restaurant and accomplishes all food preparation, cooking methods, procedures, and timing with a Demand for Excellence to ensure that all food product adheres to the restaurant specifications and quality standards.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):

Demand for Excellence

• Reports to work at the side station on time as indicated on the weekly work schedule in an approved and clean uniform. Maintains a professional demeanor and practices positive personal hygiene and cleanliness habits during all work shifts.
• Correctly seasons, cooks, and plates all side station food products to ensure that all food product is prepared and served up to Ruth’s Chris standards of quality, presentation, and timing.
• Correctly completes all station closing duties at the end of each shift. Assists Sous Chef and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
• Maintains the highest degree of sanitation, cleanliness, and food safety of the work area to include counter tops, stovetops, fryers, floors, walls, and shelving.

Passion for Hospitality

• Fosters openness and communication to promote and encourage team-oriented environment within the restaurant.

Ensures The Sizzle is at the core of your work performance and that each guest receives the highest level of service; use the language of The Sizzle during all interactions with guests, vendors, and other Team Members.

Hunger to Grow

• Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef.
• Assists other kitchen personnel in food preparation and side work as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards.
• Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business.

Unwavering Commitment

• Upholds the highest level of standards and specifications in the performance of your duties. Sets the example for all Team Members and act as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures.
• Sets-up the side station to include all food items, preparation equipment, plateware, food ingredients and supply items needed for effective operation of the station. Follows the Side Station Checklist for station set-up. Reports problems or discrepancies to the Chef.
• Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.

Desire to Win

• Preps and cooks all food to ensure that all items are prepared according to Company and Ruth’s Chris Steak House specifications, recipes, procedures, and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product.
• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager-On-Duty

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

• Must be able to lift, handle, carry food supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds.
• Must be able to constantly stand and exert well-paced mobility for a period up to eight 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 guests.
• 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,
• Minimum of one (1) year experience in the restaurant back of house kitchen environment
• 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,
• 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

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.