Back of House Key Team Member

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. Essential Job Functions 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, Serv Safe Certifications and Steritech inspections. 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. 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. Perform line checks. Must be thorough and strive for perfection, expecting excellence and following line check procedures. Monitor and ensure employees are performing all work responsibilities embracing PHG Values and in accordance with all specifications and quality standards. Assist in coaching BOH employees and escalates any disciplinary action meetings to the Executive Chef or General Manager, sharing issues, and demonstrating a willingness to assist in the employee’s performance improvement. Assists Executive Chef with oversight of all food costs, operating expenses, and labor costs relative to the kitchen to ensure PARs are met. Assists Executive Chef in preparing timely, accurate inventories, managing costs, levels to PARs and variances. Physical Demands 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 and Abilities High school 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: Willingness to learn and grow their financial acumen, 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 and 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. #J-18808-Ljbffr Workstream