Sous Chef

Darden Restaurants Inc.; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health, Dental and Vision Insurance

401(k) with company match

Generous paid time off

Training and leadership development

Dining discounts

Job summary

Ruth’s Chris Steak House, renowned for premier dining, seeks an experienced kitchen leader to run high-volume operations with attention to quality and sanitation.

You will supervise line cooks, manage prep, inventory and scheduling while maintaining safety standards and cost controls. Culinary training and Servsafe certification are valued assets for this role.

Qualifications

• Extensive experience cooking in high-volume upscale restaurants.
• Leadership experience in busy kitchen environments is preferred.
• Formal culinary training and optional business education are advantages.
• Servsafe certification or equivalent is required or preferred.

Responsibilities

• Prepare daily raw and cooked prep and assist on the cooks’ line as scheduled.
• Conduct pre-opening operation walk-through and weekly inventory.
• Manage orders for meat, seafood, poultry, dairy, produce and supplies.
• Supervise line cooks and ensure quality product and service timelines.
• Schedule kitchen work and supervise safety, sanitation and housekeeping.

Skills

High-volume cooking

Leadership

Cross-trained

Servsafe

Sanitation

Education

Culinary training

Business education (desirable)

Job description

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