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Lead Line Cook

2 months ago

New Orleans, Louisiana, United States Ruth\'s Chris Steak House Full time

Compensation for this role varies based on location - Please refer to additional job details and benefits below.

Are you prepared to embark on an exceptional career journey?

Ruth's Chris Steak House has been a hallmark of The American Steak House since 1965, continuously setting the benchmark for exquisite dining experiences and a supportive workplace environment. This is your chance to become part of a distinguished team and elevate your career in hospitality with a company dedicated to your professional growth, alongside outstanding benefits such as:

  • Comprehensive health, dental, and vision coverage
  • Performance-based management incentive program
  • 401(k) retirement savings plan with employer matching
  • Generous paid time off policies
  • Training and leadership development initiatives
  • Discounts on dining

KEY RESPONSIBILITIES:

  • Execute food preparation tasks (including daily raw prep, cooked prep, and butchering) and operate the cooks' line (as Pantry, Broil, Sides Cook, or Expediter) as directed by the Chef.
  • Conduct a comprehensive inspection of the operation before opening each day.
  • Manage weekly inventory and accurately place and receive orders for meat, seafood, poultry, dairy, produce, and other kitchen supplies.
  • Oversee line cooks to determine necessary preparations before service begins.
  • Perform line checks prior to service to guarantee quality and preparation standards.
  • Expedite orders at the service window; monitor timing, temperature, and food quality.
  • Track product usage and prepare daily prep sheets according to established inventory levels and product shelf life to ensure adequate quality and quantity for daily operations.
  • Facilitate pre-shift staff meetings to address special needs, events, or issues for the day.
  • Provide support at each station as needed.
  • Offer continuous feedback and guidance to back-of-house staff to uphold high standards and achieve results.
  • Supervise kitchen operations, food quality, and staff performance in the Chef's absence.
  • Assist the Chef in maintaining safety, security, sanitation, and cleanliness standards within the restaurant.
  • Analyze sales data and support the Chef in meeting food, labor, and other operational budget goals.
  • Develop the weekly kitchen work schedule to align with business demands while adhering to the kitchen labor budget as directed by the Chef.
  • Inspect kitchen equipment and identify maintenance needs.

QUALIFICATIONS:

  • Extensive experience in cooking and ideally leading a high-volume, upscale restaurant.
  • Formal culinary training and education is advantageous.
  • Formal business education is a plus.
  • Proficient and cross-trained in all kitchen roles and cooking techniques.
  • Servsafe Food Certification or equivalent is required.