Restaurant Prep Cook- Night Shift

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.

With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences.

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 Executive Chef or Manager-on-Duty, the Pantry Cook portions, prepares, and assembles all cold food items (salads, cold appetizers, and hot/cold desserts) offered in the restaurant and accomplishes all food preparation, cooking methods, procedures and timing with a Demand for Excellence to ensure that all food product adheres to the restaurant specifications and quality standards.

Uniform meets restaurant requirements and is maintained clean. Practices positive personal hygiene and cleanliness habits during all work shifts.

• portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth's Chris standards of quality, presentation, and timing.
• Correctly completes all station closing duties at the end of each shift. Assists Kitchen Manager and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
• Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include counter tops, refrigeration units, floors, walls, and shelving.

Passion for Hospitality

• Fosters openness and communication to promote and encourage team-oriented environment within the restaurant,
• Ensures The Sizzle is at the core of your work performance and that each guest receives the highest level of service; use the language of The Sizzle during all interactions with guests, vendors, and other Team Members.

Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business,

• Assists other kitchen personnel in food preparation and sidework as assigned by the Executive Chef. Preps all food product according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards.

Sets-up the pantry station to include all cold food items, preparation equipment, smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Checklist for station set-up and stocking. Communicates and coordinates with the broiler and side cooks to ensure that all food product is prepared and ready for service at the correct time.

Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares to ensure sufficient quantity for the demands of the business,

• Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product,
• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager-On-Duty.

Must be able to lift, handle, carry food, smallwares, equipment, supplies and papergoods at a minimum of 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 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.

Must be able to work a flexible schedule and expect to work weekends, nights, and holidays,

• 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.

Minimum of one (1) year experience in the restaurant back of house kitchen environment

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