Sous Chef

Ruth's Chris Steak House; Knoxville, Northern (TN, KY); Hybrid; USD 45,000 - 75,000; Full time

Benefits offered by this job

Health, Dental and vision insurance

Management Incentive Performance Plan

401(k) retirement plan with company m​

Generous paid time off

Training and leadership development

Dining discounts

Job summary

Ruth’s Chris in Knoxville seeks an experienced kitchen leader to oversee daily prep, line cooking, and station coordination in a premier dining concept.

You will supervise line cooks, manage weekly inventory, and uphold safety, sanitation, and quality standards while supporting the Chef and maintaining cost-controls.

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.

Responsibilities

• Perform restaurant food preparation and work the cooks’ line as scheduled by the restaurant Chef.
• Conduct 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 of each shift.
• Expedite orders at the window and monitor timing, temperature and food quality.
• Review sales and assist the Chef in achieving food, labor and other operating expense budgets.

Skills

High-volume cooking

Line cook supervision

Inventory management

Sanitation standards

Education

Culinary training

ServSafe Certification

Business education

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 of
5. 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 Chef
15. 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 equivalent