Assistant Culinary Manager — Lead a High-Volume Kitchen

Ruth's Chris La Cantera; San Antonio (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health, Dental and vision insurance

Management Incentive Performance Plan

401 (k) retirement plan with company

Generous paid time off

Training and leadership development

Dining discounts

Job summary

Ruth's Chris La Cantera in San Antonio, TX is seeking an experienced kitchen leader to oversee daily production and guide line cooks across pantry, broil, and expediter stations. You will ensure quality, efficiency, and consistency in a high-volume, upscale environment.

Ideal candidates have extensive culinary training, cross-training across stations, ServSafe certification, and a track record of managing inventory, safety, and staff performance while supporting Chef in achieving budget and

Qualifications

• Extensive experience cooking in high-volume upscale concepts.
• Formal culinary training is a plus.
• Business education is a plus.
• Cross-trained in all kitchen stations and cooking skills.
• ServSafe Food Certification or equivalent.

Responsibilities

• Perform daily raw and cooked prep and work line at pantry/broil/sides/expediter.
• Walk-through operation before opening each day.
• Oversee inventory and place orders for meat, seafood, dairy, produce and supplies.
• Supervise line cooks and provide direction to ensure quality and timelines.
• Ensure safety, sanitation, and cleanliness compliance.
• Create weekly kitchen work schedule within labor budget.

Skills

Kitchen leadership

High-volume cooking

Food safety

Team supervision

Education

Culinary training

ServSafe Certification

Job description

Ruth's Chris La Cantera in San Antonio, TX is seeking an experienced kitchen leader to oversee daily production and guide line cooks across pantry, broil, and expediter stations. You will ensure quality, efficiency, and consistency in a high-volume, upscale environment.

Ideal candidates have extensive culinary training, cross-training across stations, ServSafe certification, and a track record of managing inventory, safety, and staff performance while supporting Chef in achieving budget and