Sous Chef

$58000.00 per year - $72000.00 per year Are you ready for the best job ever? Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like: Health, Dental and vision insurance Management Incentive Performance Plan 401 (k) retirement plan with company match Generous paid time off Training and leadership development program Dining discounts ESSENTIAL TASKS AND RESPONSIBILITIES: Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks’ line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. Conduct thorough walk-through of operation prior to opening each day. Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. Supervise line cooks to determine what needs to be prepared prior to start of Conduct line check prior to service to ensure quality product and preparations. Expedite orders at the window; monitor timing, temperature and food quality. Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business. Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. Provide back up at each station as necessary. Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. Review sales and assist the Chef in achieving food, labor and other operating expense budgets. Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant’s kitchen labor budget, as directed by the Chef Inspect equipment and identify maintenance issues. EDUCATION AND WORK EXPERIENCE: Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus Proficient and cross-trained in all kitchen job stations, positions and cooking skills Servsafe Food Certification and or equivalent #J-18808-Ljbffr