Sous Chef

Darden Restaurants Inc.; Knoxville (TN); Vor Ort; USD 55.000 - 75.000; Vollzeit

Benefits dieser Stelle

Health, Dental and Vision insurance

401(k) retirement plan with company  匹

Generous paid time off

Training and leadership development

Dining discounts

Zusammenfassung

Ruth's Chris Steak House seeks a skilled kitchen leader to manage high-volume preparations, ensure top quality, and supervise line cooks in the Chef’s absence. You will coordinate safety, sanitation and staffing, while supporting budget goals and inventory control.

The role requires extensive culinary experience, formal training, and cross-training across all kitchen stations, with ServSafe certification preferred. Excellent leadership in a upscale, dining-focused environment is essential.

Qualifikationen

• Extensive experience cooking in and leading a high-volume, upscale concept restaurant.
• Formal culinary training is a plus.
• Proficient and cross-trained in all kitchen job stations.
• ServSafe Food Certification or equivalent.

Aufgaben

• Perform restaurant food preparation and work the cooks’ line as scheduled by the Chef.
• Maintain safety, sanitation and housekeeping standards across the kitchen.
• Construct weekly kitchen schedules within the labor budget.
• Inspect equipment and identify maintenance issues.
• Review sales and assist the Chef in achieving food and operating budgets.

Kenntnisse

High-volume kitchen leadership

Culinary training

Cross-trained in kitchen stations

ServSafe certification

Ausbildung

Formal culinary training

Formal business education (desirable)

Jobbeschreibung

For this position, pay will be variable by location - See additional job details and benefits belowAre you ready for the best job ever?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 insuranceManagement Incentive Performance Plan401 (k) retirement plan with company matchGenerous paid time offTraining and leadership development programDining discountsState Benefits OverviewESSENTIAL TASKS AND RESPONSIBILITIES: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.Conduct thorough walk-through of operation prior to opening each day.Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.Supervise line cooks to determine what needs to be prepared prior to start ofConduct line check prior to service to ensure quality product and preparations.Expedite orders at the window; monitor timing, temperature and food quality.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.Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day.Provide back up at each station as necessary.Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results.Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef.Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.Review sales and assist the Chef in achieving food, labor and other operating expense budgets.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 ChefInspect equipment and identify maintenance issues.EDUCATION AND WORK EXPERIENCE:Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurantFormal culinary training and education is a plusFormal business education is a plusProficient and cross-trained in all kitchen job stations, positions and cooking skillsServsafe Food Certification and or equivalent