Restaurant Line Cook, Overnight Shift

Ruth Chris Steak House Broiler

Prime Hospitality Group is a curated collection of brands spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.

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. 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 as well as plates all dishes with a Demand for Excellence in accordance with PHG and Ruth Chris Steak House specifications and quality standards.

Maintains a professional demeanor and appearance and practices positive personal hygiene and cleanliness habits during all work shifts.

Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly workstation. Ensures that all prepared food meets the standard of excellence of the Company.

Passion for Hospitality

Maintains strict sanitation standards to protect against cross-contamination and food borne illnesses.

Correctly completes all station closing duties at the end of each shift. Assists Kitchen Supervisor and other kitchen personnel in accomplishing closing duties and kitchen cleanliness as needed and/or requested.

Ensures that the kitchen, all food prep areas, and all food storage areas meet or exceed Company cleanliness standards.

Communicates and monitors ticket times and addresses potential problems with service/kitchen staff and managers. Determines quick corrections to ensure constant and timely food flow.

Completes assigned work for stocking and setting up workstation in a timely manner.

Assists Manager in maintaining equipment by performing routine checks of filters, thermometers, fans, and drain lines. Keeps gas stove manifolds and orifices clear of food debris to ensure quality burning surfaces by performing weekly "burns" on burners.

Performs all duties and responsibilities in a timely and effective manner in accordance with Company policies and procedures and sanitation and safety guidelines and practices.

Ensures a safe working environment to reduce the risk of injury and accidents by maintaining an orderly workstation. Must be able to use of hands and fingers at all times during shift.

Must be able to work with extremes temperature changes including working in a walk-in freezer of -10F.

Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods up to 50 pounds.

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 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,

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,

Must successfully complete restaurant training program and maintain a willingness to learn.

Prior line cook experience,

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. This information contained herein does not constitute a contract, express or implied.

Health insurance

Dental insurance

Paid training

Ruth's Chris Steak House