Culinary Supervisor
2 weeks ago
Compensation for this role may vary based on location - Please refer to additional job details and benefits below.
Are you prepared to embark on an exciting culinary journey?
Ruth's Chris Steak House has been a hallmark of The American Steak House since 1965, consistently raising the bar for exceptional dining experiences and fostering a supportive workplace culture. This is your chance to join a prestigious team and enhance your career in hospitality with a company dedicated to your professional growth, along with excellent benefits such as:
- Comprehensive health, dental, and vision coverage
- Performance-based management incentive plan
- 401(k) retirement savings plan with company matching
- Generous paid time off policy
- Training and leadership development opportunities
- Employee dining discounts
KEY RESPONSIBILITIES:
- Execute food preparation tasks (including raw prep, cooked prep, and butchering) and manage the cooking line (as Pantry, Broil, Sides Cook, or Expediter) as directed by the head Chef.
- Conduct a thorough inspection of the kitchen operations before opening each day.
- Manage weekly inventory and accurately place and receive orders for various kitchen supplies including meat, seafood, poultry, dairy, and produce.
- Oversee line cooks to ensure proper preparation prior to service.
- Perform line checks before service to guarantee product quality and preparation standards.
- Expedite orders at the service window; monitor timing, temperature, and food quality.
- Track product usage and prepare daily prep sheets based on established inventory levels and product shelf life to ensure adequate quality and quantity for service.
- 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 in the kitchen.
- Review sales and support the Chef in meeting food, labor, and other operational budget goals.
- Develop the weekly kitchen work schedule to align with business demands, adhering to the kitchen labor budget as directed by the Chef.
- Inspect kitchen equipment and identify maintenance needs.
QUALIFICATIONS:
- Extensive experience in high-volume, upscale restaurant environments, ideally in a leadership role.
- Formal culinary training is advantageous.
- Business education is a plus.
- Proficient and cross-trained in all kitchen positions and cooking techniques.
- Servsafe Food Certification or equivalent is required.
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