Ruth's Chris Steak House Sous Chef
Job Description-Guest Service-Passion for the Brand-Model and promote adherence to brand standards and recipes--Consistently deliver on high standards of food preparation and presentationBuild Great Teams-Lead and Hold Others Accountable-Accept responsibility for operations in absence of Chef-Develop Others-Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook-Able to read, interpret, and effectively act upon Profit & Loss and other financial data-Strong attention to detailESSENTIAL TASKS AND RESPONSIBILITIES: 1. Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooksA cents € (TM) line (as either 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 supplies4. Supervise line cooks to determine what needs to be prepared prior to start of service5. Conduct line check prior to service to ensure quality product and preparations6. Expedite orders at the window; monitor timing, temperature and food quality7. 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 dayA cents € (TM) s business.8. Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day9. Provide back up at each station as necessary10. Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results11. 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 restaurant13. Review sales and assist the Chef in achieving food, labor and other operating expense budgets14. Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef15. Inspect equipment and identify maintenance issuesCompany DescriptionConsumer Reports #1 Restaurant 5 years in a row. Established in 1965 in New Orleans and has now grown to over 160 steak houses worldwide, serving the best steaks in a warm, engaging atmosphere by professionals who love what they do!