Sous Chef

Darden Restaurants Inc.; Charlotte (NC); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) retirement plan

Paid time off

Dining discounts

Management Incentive Performance Plan

Job summary

Ruth's Chris in Charlotte, NC is seeking a skilled Sous Chef to lead line cooks, maintain food quality, and ensure execution across high-volume, upscale dining. You will supervise prep, inventory, scheduling, and safety standards, while partnering with the Chef to hit budgets and guest expectations.

The ideal candidate has extensive culinary experience, formal training, ServSafe certification, and cross-training across kitchen stations.

Qualifications

• Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant.
• Proficient and cross-trained in all kitchen job stations, positions and cooking skills.
• ServSafe Food Certification and/or equivalent.

Responsibilities

• Perform restaurant food preparation and work the cooks’ line as scheduled by the Chef.
• Conduct thorough walk-through of operation prior to opening.
• Manage weekly inventory and place/receive orders for meat, seafood, poultry, dairy, produce and supplies.
• Supervise line cooks and coordinate prep needs before service.
• Conduct line checks to ensure quality and consistency.
• Expedite orders and monitor timing, temperature, and quality.
• Track product usage and prepare daily prep sheets.
• Lead staff meetings and communicate daily needs and issues.
• Provide backup at each station as necessary and mentor staff.
• Maintain safety, sanitation and cleanliness standards.
• Assist in budgeting and cost control efforts.
• Construct weekly kitchen work schedule within labor budgets.
• Inspect equipment and address maintenance issues.

Skills

High-volume kitchen leadership

All kitchen stations proficient

ServSafe certification

Education

Formal culinary training

Formal business education (a plus)

Job description

# Sous Chef* English## Job Description**For this position, pay will be variable by location - See additional job details and benefits below******Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like:* Health, Dental and vision insurance* Management Incentive Performance Plan* 401 (k) retirement plan with company match* Generous paid time off* Training and leadership development program* Dining discounts**ESSENTIAL TASKS AND RESPONSIBILITIES:**1. Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks’ line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.2. Conduct thorough walk-through of operation prior to opening each day.3. Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.4. Supervise line cooks to determine what needs to be prepared prior to start of5. Conduct line check prior to service to ensure quality product and preparations.6. Expedite orders at the window; monitor timing, temperature and food quality.7. Track product usage and 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 day’s business.8. Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day.9. Provide back up at each station as necessary.10. Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results.11. Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef.12. Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.13. Review sales and assist the Chef in achieving food, labor and other operating expense budgets.14. Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant’s kitchen labor budget, as directed by the Chef15. Inspect equipment and identify maintenance issues.**EDUCATION AND WORK EXPERIENCE:*** Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant* Formal culinary training and education is a plus* Formal business education is a plus* Proficient and cross-trained in all kitchen job stations, positions and cooking skills* Servsafe Food Certification and or equivalentHi! I'm Lana, your personal Ruth's Chris job assistant. Thank you for your interest. We are looking for great talent for many types of jobs. I speak English, type in Spanish or French to change language preference.Lana said, Hi! I'm Lana, your personal Ruth's Chris job assistant. Thank you for your interest. We are looking for great talent for many types of jobs. I speak English, type in Spanish or French to change language preference.*It is our policy to provide reasonable accommodations to individuals with disabilities. If you require a reasonable accommodation in order to complete the application process, please contact us directly.*Lana said, *It is our policy to provide reasonable accommodations to individuals with disabilities. If you require a reasonable accommodation in order to complete the application process, please contact us directly.*