Restaurant Operations Director

2 months ago

New Orleans, Louisiana, 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 experience since 1965. Our commitment to excellence and customer satisfaction has earned us a reputation as one of the best in the industry.

Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Ruth's Chris Steak House. As a key member of our culinary team, you will be responsible for overseeing the preparation and presentation of our signature dishes, as well as leading and mentoring our kitchen staff.

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.
  • 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 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, 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 Chef.
  • 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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