Sous Chef - $46300 to $62500 per YEAR

Ruth's Chris Steak House, established in 1965, has defined the American Steak House experience by consistently delivering premier dining and an empowering workplace culture. Known for its commitment to quality and exceptional service, Ruth's Chris continues to set the standard in the hospitality industry for upscale steakhouse dining. With a strong focus on career growth, the company offers employees opportunities to advance within a supportive environment that values dedication, teamwork, and excellence. As a global leader in fine dining, Ruth's Chris is dedicated to providing not only exceptional culinary experiences but also rewarding careers for those passionate about hospitality. Joining Ruth's Chris means becoming part of a respected brand recognized for quality, innovation, and superior guest experiences. The company offers competitive pay that varies by location, ensuring equitable compensation reflecting the specific market. Employees also enjoy excellent benefits such as health, dental, and vision insurance; a management incentive performance plan; and a 401(k) retirement plan with company match, which underscores the commitment to employee well-being and future security. Generous paid time off, comprehensive training and leadership development programs, and dining discounts further enhance the employee experience and support professional and personal growth. The role available is for a skilled Kitchen Manager or Senior Cook who will play a pivotal role in supporting restaurant operations and culinary excellence. This position involves direct involvement with restaurant food preparation, including daily raw and cooked prep, as well as butchering duties and line cooking across various stations such as Pantry, Broil, Sides Cook, or Expediter. Scheduled by the restaurant Chef, this role requires someone seasoned and versatile in food preparation and kitchen management. The Kitchen Manager will conduct thorough operational walk-throughs before opening each day, supervise line cooks to prepare the kitchen for service, and ensure all food presented meets the high standards expected at Ruth's Chris. This includes performing weekly inventory, placing and receiving orders for essential kitchen supplies like meat, seafood, poultry, dairy, and produce. Another key responsibility is to expedite orders at the window, closely monitoring timing, temperature, and food quality to guarantee customer satisfaction. Responsibilities also include tracking product usage and preparing daily prep sheets according to established par levels and inventory, facilitating staff meetings to communicate daily priorities, and providing back up at each station as necessary to ensure operational fluidity. The Kitchen Manager is further charged with promoting high standards among the back of house staff by offering ongoing feedback and direction. In the absence of the Chef, this role supervises the kitchen's operations, food quality, preparation, and staff performance, maintaining safety, security, sanitation, and cleanliness standards. The position also assists the Chef in managing budgets related to food, labor, and other operational expenses, constructing weekly kitchen work schedules aligned with business demands and labor budgets, and inspecting equipment to identify maintenance needs. This role is crucial to the smooth and efficient operation of the restaurant's kitchen and the delivery of an exceptional dining experience to guests. It offers an exciting opportunity to contribute meaningfully within a renowned hospitality brand while enhancing culinary skills and leadership capabilities.

• 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