Assistant Kitchen Manager & Sous Chef – Upscale Kitchen

Ruth's Chris Steak House; Annapolis (MD); On-site; USD 55,000 - 75,000; Full time

Job summary

Ruth's Chris Steak House in Annapolis, MD is seeking an Assistant Kitchen Manager/Sous Chef to provide day-to-day guidance and ensure top-quality food in the absence of the Executive Chef. You will supervise kitchen operations, maintain food safety standards, and support the culinary team.

The role demands hands-on leadership in a high-volume, upscale concept and requires strong teamwork, multitasking, and operational excellence.

Qualifications

• 3 years prior kitchen management experience
• Skilled in operating kitchen equipment
• Skilled in various cooking techniques
• Teamwork and communication skills
• Strong organizational skills
• Ability to multitask and act quickly
• High school diploma required
• Extensive experience in high-volume upscale restaurant environments
• Formal culinary training is a plus
• Formal business education is a plus
• Proficient and cross-trained in all kitchen stations and cooking skills
• Servsafe Food Certification or equivalent
• Capable of lifting up to 50 lbs and standing 8+ hours

Responsibilities

• Provide day-to-day supervision of kitchen operations in absence of the chef
• Maintain food quality and safety standards
• Support chef and kitchen staff in daily activities
• Lead and develop kitchen team for consistent performance
• Coordinate with front-of-house to ensure seamless service

Skills

Teamwork

Communication

Leadership

Multitasking

Organizational skills

Food safety

High-volume cooking

Kitchen management

Education

High school diploma

Culinary training

Business education

Servsafe certification

Tools

Kitchen equipment

Job description

Ruth's Chris Steak House in Annapolis, MD is seeking an Assistant Kitchen Manager/Sous Chef to provide day-to-day guidance and ensure top-quality food in the absence of the Executive Chef. You will supervise kitchen operations, maintain food safety standards, and support the culinary team.

The role demands hands-on leadership in a high-volume, upscale concept and requires strong teamwork, multitasking, and operational excellence.