Broiler Cook

Ruth’s Chris Dixon Road; Toronto; On-site; CAD 36,000 - 60,000; Full time

Job summary

Ruth's Chris Steak House is seeking candidates for future HOH opportunities. All HOH positions report to work as scheduled, wear correct uniform, and uphold sanitation and safety standards to support high-quality cuisine.

Responsibilities include assisting the Chef and butcher, coordinating with the kitchen team, preparing products per Ruth's Chris recipes, and ensuring timely, plated service with proper presentation.

Qualifications

• Must be able to lift 50 pounds occasionally and handle heavy items.
• Able to stand for extended periods during service.
• Able to work in environments with high heat, cold, loud noises, and fumes.
• Ability to speak, read and understand English.

Responsibilities

• Assists the Chef and/or butcher in cutting meat following Ruth's Chris specifications and procedures.
• Communicates with the Chef about problems with equipment, sanitation, inventory, and food quality.
• Assists side cook and other kitchen staff in food preparation per Ruth's Chris recipe cards.
• Supervises kitchen line during service to ensure quality, timing, and plating standards.
• Keeps broil station and kitchen line organized, clean, and efficient; preps and plates items on time.
• Stocks oven and maintains appropriate plate temperatures for entrée service.
• Checks par and stock levels of meats, poultry, seafood, condiments, and equipment; reports discrepancies.
• Selects correct cuts of meat to match desired cooking temperatures.
• Seasons, cooks, and plates entrées to Ruth's Chris standards of quality and timing.
• Communicates with pantry cooks to ensure food is ready for service at the correct time.
• Maintains broiler temperature and cleans the broiler during closing.
• Returns unused meat to walk-in and completes end-of-shift counts.

Skills

Stamina & physical fitness

Effective communication

English comprehension

Job description

This posting is not for an immediate vacancy. We are accepting applications for future opportunities.

DESCRIPTION:

All HOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty.

DUTIES:

• Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House.
• Communicates frequently with the Chef to report any and all problems or discrepancies within the kitchen. This may include, but is not limited to: the functioning and operation of all equipment; sanitation, cleanliness and safety, food supply, smallwares and equipment items, inventory, par and prep levels, food quality, presentation and timing.
• Assists the side cook and other kitchen personnel in food preparation as assigned by the Chef. Preps all food products according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards.
• Supervises the operation of the kitchen line during the service periods; coordinates and controls the quality, flow and timing of food. Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products.
• Ensures that the broil station and kitchen line operates in an organized, clean, smooth and efficient manner, with a minimum level of noise. Anticipates station overload and takes corrective measures to avoid food and/or service discrepancies. Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards.
• Stocks the oven to ensure that there is a sufficient quantity of "hot plates" and that the plates are at the correct temperature for entrée service. Maintains and restocks regularly during the shift to meet the demands of the business.
• Checks the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment, plateware and smallware to ensure sufficient quantities for the demands of the business. Communicates any discrepancies to the Chef.
• Selects the correct cut of meat to match the desired cooking temperature.
• Correctly seasons, cooks and plates all entrées (meat, poultry and seafood) and ensures that all food is prepared and served up to Ruth's Chris standards of quality, presentation and timing. Serves all entrées "from our broiler - to the plate - to the guest;" food is never held on the line.
• Communicates with side and pantry cooks to ensure that all food product is prepared and ready for service at the correct time.
• Maintains optimum temperature and cooking condition of the broiler by frequently brushing down during the shift. Properly cleans the broiler at closing.
• Returns all unused meat products to the walk-in at the end of each shift and correctly completes the "return" sheet (meat count)

REQUIREMENTS:

• Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
• 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 communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives.
• 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), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
• Subject to wet floors, temperature extremes, smoke, dust and loud noise.
• Ability to speak, read and understand English.

Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.