Assistant Culinary Manager

About the role

Ruth's Chris, founded in 1965, sets the standard for premier dining and an empowering workplace culture. This role offers advancement opportunities and includes:

Responsibilities

• Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering)
• Work the cooks' line (Pantry, Broil, Sides Cook or Expediter) 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 kitchen 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 prepare daily prep sheets according to established par and inventory levels
• 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
• Serve as a backup in the absence of the Chef
• Maintain kitchen operations, food quality and preparation, and staff job performance
• Aid the Chef in achieving food, labor and other operating expense budgets
• Construct the weekly kitchen work schedule to meet the demands of the business
• Identify and report maintenance issues on equipment

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

Cross-trained in all kitchen job stations, positions and cooking skills

Servsafe Food Certification and or equivalent