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. Under the direction of the Executive Chef or General Manager, the BOH Key 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 BOH Key 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 or Sous Chef with the inventory, processing invoices and management of supplies. Essential Job Functions (Key Tasks and Responsibilities) Demand for Excellence Demonstrates the ability to follow recipes, preparing and executing all food ordered to the restaurant specifications and quality standards. Ensures personal adherence and monitors staff adherence to all restaurant specifications and quality standards. Maintains safe sanitation practices and ensures 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. Passion for Hospitality Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels. Oversees 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. Monitors and ensures employees are performing all work responsibilities embracing PHG Values and in accordance with all specifications and quality standards. Assists 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. Desire to Win 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, supplies, smallwares, equipment, and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Makes constant standing and exerting well‑paced mobility for up to four hours. Bends, kneels, stoops, reaches, and squats on a frequent basis to receive and store stock, supplies, and equipment as well as to work the line during service periods. Communicates effectively and listens attentively to supervisors, employees, vendors, and customers. Tastes and distinguishes flavors, spices, temperatures, mouthfeel, and smell – and distinguishes odors and scents for all food and beverage products. Works in an environment subject to extreme cold (30°F), heat (above 100°F), loud noises, fumes, odors, dust, and smoke. Required Skills/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. Flexible schedule; willing to work weekends, nights, and holidays. Advanced knowledge of kitchen stations, roles, and equipment; ability to prepare food following defined recipes and utilizing various cooking methods; gauge when food is at best servable temperatures and follow defined service protocols. Attention to detail; proven ability to accomplish tasks with accuracy, monitor work, organize time and resources, and follow up with others to ensure commitments are fulfilled. Collaboration and teamwork; proven ability to work toward a common goal with others, including listening, taking responsibility for mistakes, and respecting diversity. Communication; proven ability to articulate thoughts and express ideas effectively using oral, written, and visual communication skills, with strong listening skills. Decision making; proven ability to recognize problems or opportunities, determine whether action is needed, and make timely decisions under ambiguity with potential risks. Financial acumen; willingness to learn and grow financial knowledge and apply it to make informed business decisions within the scope of the role that have financial impact. Inclusive excellence; proven ability to understand and respect different perspectives and cultures, demonstrate sensitivity, and apply diverse experiences to achieve results. Inspirational leadership; proven ability to guide people to get the job done and bring out their best, articulating a shared mission that motivates and offers a sense of common purpose beyond day‑to‑day tasks. Problem solving; proven ability to analyze situations and apply critical thinking to resolve problems, decide on courses of action, and implement solutions to overcome constraints. 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. #J-18808-Ljbffr