Prep Cook

Colonial Group; Raleigh (NC); On-site; USD 17,000 - 22,000; Full time

Job summary

Ruth’s Chris Steak House is seeking a prep cook to support the kitchen on the prep station, preparing and assembling all food items per recipes and quality standards.

The role requires maintaining high sanitation and safety, assisting with other kitchen tasks, and being available nights, weekends, and holidays. Apply to join a fast-paced team dedicated to guest satisfaction.

Qualifications

• Minimum 1 year experience as a prep cook in a full-service, fine dining upscale, table cloth or casual dining restaurant required
• Experience with fresh products preferred
• Ability to understand communication in English
• Position requires nights, weekends, and holidays availability

Responsibilities

• Prep, portion, prepare and assemble all food items as per recipes and quality standards.
• Maintain sanitation, cleanliness and food safety across prep areas and gear.
• Prepare equipment, small wares, plate ware, ingredients and garnishes needed for effective station operation.
• Assist other kitchen staff and ensure correct prep lists are followed.
• Close station duties and maintain kitchen cleanliness at shift end.
• Report any issues to Sous Chef/Chef and coordinate with MOD before leaving.

Job description

REPORTING TO: Executive Chef

FLSA STATUS: Non-Exempt

POSITION SUMMARY:

To prep, portion, prepare and assemble all food items offered in the restaurant. Executes all food preparation and procedures to ensure that all food products meet the recipe specifications and quality standards of Ruth’s Chris Steak House (“RCSH”).

ESSENTIAL JOB FUNCTIONS:

1. Reports to work on time and is on the prep station as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all work shifts.
2. Prepare food items, preparation equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Reports any problems or discrepancies to Sous Chef/Chef on a timely basis.
3. Assists other kitchen personnel in food preparation and side work according to prep lists. Preps all food product according to the standards and procedures stated on the RCSH recipe books.
4. Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly prepping food products.
5. Maintains the highest degree of sanitation, cleanliness and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls and shelving.
6. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Chef.
7. Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests.
8. Correctly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness.
9. Must checkout with the MOD before leaving
10. Additional duties as assigned.

JOB REQUIREMENTS:

• Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds
• Must be able to constantly stand and exert well-paced mobility for a period up to eight 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, employees, vendors and guests
• 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
• The use of cut gloves as that is a company requirement for all BOH personnel for safety of our staff.
• Maintains good grooming habit

MINIMUM QUALIFICATIONS:

• Minimum 1 year experience as a prep cook in a full service, fine dining upscale, table cloth or casual dining restaurant required
• Experience with fresh products preferred
• Minimum 100 covers per shift
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors and guests
• Ability to understand communication in English
• Position requires nights, weekends, and holidays availability

NOTE: The information here does not constitute a contract, express or implied. The content of this material is not all-inclusive but is for informational purposes only. Ruth’s Chris Steak House is an Equal Opportunity Employer.