Senior Culinary Manager

4 days ago


Seattle, Washington, United States Ruth\'s Chris Steak House Full time

About Ruth's Chris Steak House

We are a premier dining and hospitality company that has defined The American Steak House since 1965. Our commitment to excellence and empowering workplace culture has made us a leader in the industry.

Job Summary

We are seeking a highly experienced and skilled Sous Chef to join our team. As a key member of our culinary team, you will be responsible for overseeing the preparation and presentation of our signature dishes, managing kitchen operations, and leading a team of cooks to deliver exceptional results.

Key Responsibilities

  • Perform restaurant food preparation and work the cooks' line as scheduled by the restaurant Chef.
  • Conduct thorough walk-through of operation prior to opening each day to ensure quality and preparation standards.
  • Perform weekly inventory and correctly place and receive orders for kitchen operating supplies.
  • Supervise line cooks to determine what needs to be prepared prior to start of service.
  • Conduct 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.
  • Facilitate staff meeting prior to shift to cover special needs, events, and 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 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.
  • Inspect equipment and identify maintenance issues.

Requirements

  • 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.


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