Ruth's Chris Sous Chef

This is a full-time position working 2nd shift hours. Weekend availability required.

This position is eligible for full benefits (Medical, Dental, Vision) discounted downtown parking, free employee meals, DailyPay, hotel and restaurant discounts and more.

SUMMARY:

Provides day-to-day assistance and support to the Executive Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef. Functions as the lead cook on shifts designated by the Chef.

ESSENTIAL FUNCTIONS:

• Prepare all food to Ruth's Chris Steak House standards.
• Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.
• Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef.
• Conducts Quality Assurance Line Checks prior to service as assigned by the Chef.
• Correctly places and receives food orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies as directed.
• 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 days business.
• Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.
• Assists the restaurant Chef in achieving food, labor and other operating expense budgets.
• Constructs the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef.
• Follow AHC and CURIO by Hilton guest service standards.
• Follow CURIO by Hilton and AHC handbook policies and standard operating procedures.
• Follow our hotel green policies.
• Ensure trash/recyclables are taken out.
• Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty
• Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant.

REQUIRED SKILLS:

• Extensive experience cookin in ad ideally leading a high volume, upscale restarant
• Formal culinary education and training is a plus
• Formal business education is a plus
• Proficient and cross-trained in all kitchen job stations, positions and cooking skills
• Servesafe Food Certification for management or the equivalent

EDUCATION & EXPERIENCE:

• A two-year degree from an accredited Culinary College or University is preferred.
• 4+ years Management experience in a high volume restaurant or hotel.
• TIPS Certification is preferred but not required
• Serve Safe Certification is preferred but not required
• CPR Certification is preferred but not required