Broiler Cook

POSITION SUMMARY Prime Hospitality Group is a curated collection of brands spanning upscale restaurants, bars, and hotels. Ruth’s Chris Steak House is the flagship brand, with a mission to deliver the best steak house experience. 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 and plate presentation standards. ESSENTIAL JOB FUNCTIONS Demand for Excellence Report to work on time in proper uniform, maintaining professional appearance and personal hygiene. Maintain an orderly workstation to reduce injury and accidents and promptly notify manager of any problems. Ensure all prepared food meets the company’s standard of excellence. Passion for Hospitality Maintain a positive working relationship with all team members to foster cooperation and harmony. Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines. Maintain strict sanitation standards to prevent cross‑contamination and food‑borne illnesses. Hunger to Grow Correctly complete all station closing duties at the end of each shift and assist kitchen personnel with closing and cleanliness as needed. Ensure that the kitchen, food prep areas, and food storage areas meet or exceed company cleanliness standards. Perform other duties and responsibilities as required or requested. Unwavering Commitment Communicate and monitor ticket times, addressing potential problems with service and kitchen staff. Keep manager fully informed of all issues (unusual matters or positive events) and take prompt corrective action when necessary. Complete assigned work for stocking and setting up the workstation in a timely manner. Desire to Win Assist manager in maintaining equipment by performing routine checks of filters, thermometers, fans, and drain lines. Perform all duties and responsibilities in a timely and effective manner in accordance with company policies, sanitation and safety guidelines. Ensure a safe working environment to reduce injury risk and promptly notify manager of any problems. PHYSICAL DEMANDS Use hands and fingers at all times during shift. Work on feet for at least 8‑10 hours. Communicate clearly and respond promptly to guests and team members. Maintain calm demeanor in a fast‑paced, high‑intensity environment. Work with extreme temperature changes, including walk‑in freezer of –10°F. Lift, handle, and carry food, supply, smallwares, equipment, and paper goods up to 50 pounds. Bend, kneel, stoop, reach, and squat frequently to receive and store stock, supplies, and equipment or to work the line during service periods. REQUIRED SKILLS AND ABILITIES High school diploma or G.E.D. Accurately perform measurement conversions in recipes. Multi‑task in a fast‑paced environment effectively and efficiently. Work a flexible schedule, including weekends, nights, and holidays. Advanced knowledge of kitchen stations, roles, and equipment (BOH). Prepare food following defined recipes and cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc. Gauge when food is at best serveable temperatures and follow defined service protocols for plating and presentation. Attention to detail: complete tasks accurately, monitor and check work, organize time and resources efficiently, and follow up to ensure commitments are fulfilled. Collaboration/teamwork: work toward a common goal with others, actively listen, take responsibility for mistakes, and respect diversity of colleagues. Communication: articulate thoughts and ideas effectively using oral, written, visual, and non‑verbal skills; listen to gain understanding. Inclusive excellence: understand and respect different perspectives and cultures, demonstrate sensitivity to cultural norms, and apply diverse experiences and perspectives to achieve results. Successfully complete the restaurant training program and maintain a willingness to learn. PREFERRED SKILLS AND ABILITIES Prior line cook experience. ServSafe Certified. WORK AUTHORIZATION REQUIREMENTS Authorized to work in the United States of America. AFFIRMATIVE ACTION / EEO STATEMENT Prime Hospitality Group 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. Prime Hospitality Group makes hiring decisions based solely on qualifications, merit, and business needs at the time. OTHER DUTIES 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. #J-18808-Ljbffr