Sous Chef

Darden Restaurants Inc.; Knoxville (TN); On-site; USD 40,000 - 70,000; Full time

Job summary

Ruth’s Chris in Knoxville seeks a dedicated Sous Chef to lead daily kitchen operations and maintain the highest standards of food quality. You will manage line cooks, oversee prep, and ensure safety and sanitation compliance across shifts.

The role emphasizes inventory control, staff coaching, and collaboration with the Chef to achieve budget targets while sustaining exceptional guest experiences.

Qualifications

• Minimum kitchen experience in a high-volume environment, preferably as line cook or sous chef.
• Strong leadership and supervision skills to manage kitchen staff.
• Knowledge of safety, sanitation, and HACCP procedures.

Responsibilities

• Perform restaurant food preparation and station leadership as scheduled by the Chef.
• Conduct pre-opening walk-through to ensure readiness and quality.
• Manage weekly inventory and place orders for meat, seafood, poultry, dairy, produce and supplies.
• Supervise line cooks and coordinate mise en place for service.
• Expedite orders, monitor timing, temperature and quality.
• Track usage and prepare daily prep sheets based on par levels and shelf life.
• Lead staff meetings and provide ongoing feedback to kitchen staff.
• Maintain safety, sanitation and cleanliness standards throughout the restaurant.
• Assist in scheduling to meet business demands within labor budgets.
• Inspect equipment and identify maintenance needs.

Job description

# Sous Chef950 Volunteer Landing Ln, Knoxville TN 37915-2594## Job Description**For this position, pay will be variable by location - See additional job details and benefits below********Are 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 insurance* Management Incentive Performance Plan* 401 (k) retirement plan with company match* Generous paid time off* Training and leadership development program* Dining discounts* State Benefits Overview**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.