Sous Chef

Ruth's Chris Steak House; Walnut Creek (CA); On-site; USD 58,000 - 75,000; Full time

Benefits offered by this job

Health, Dental and vision insurance

Management Incentive Performance Plan

401 (k) retirement plan with company match

Generous paid time off

Training and leadership development program

Dining discounts

Job summary

A prominent upscale dining establishment in Walnut Creek is seeking a Kitchen Supervisor to manage kitchen operations and ensure food quality. Responsibilities include supervising line cooks, conducting inventory, and assisting the Chef in daily operations. Ideal candidates will have extensive experience in high-volume restaurants and a Servsafe Food Certification. Training and leadership development programs are also offered as part of the great benefits package.

Qualifications

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

Responsibilities

• Supervise line cooks and kitchen operations in the absence of the Chef.
• Conduct thorough walk-through of operation prior to opening.
• Facilitate staff meeting prior to shift.

Skills

High-volume cooking experience

Supervision skills

Food quality assurance

Education

Servsafe Food Certification

Formal culinary training

Formal business education

Job description

$58000.00 per year - $75000 per year

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 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