This is a non-exempt hourly position.
ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)
Reports to work on time and is on the side station as indicated on the weekly work schedule. Uniform meets restaurant requirements and is maintained clean. Practices positive personal hygiene and cleanliness habits during all work shifts.
Must be able to work various shifts including nights and weekends.
Sets-up the side station to include all food items, preparation equipment, plateware, food ingredients and supply items needed for effective operation of the station. Follows the Side Station Checklist for station set-up. Reports problems or discrepancies to the Kitchen Manager.
Assists other kitchen personnel in food preparation and sidework as assigned by the Kitchen Manager. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards.
Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product.
Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Kitchen Manager.
Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to Ruth’s Chris standards of quality, presentation and timing.
Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.
Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of the business.
Maintains the highest degree of sanitation, cleanliness and food safety of the work are to include counter tops, stovetops, fryers, floors, walls and shelving.
Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Kitchen Manager and/or Manager on Duty.
Correctly completes all station closing duties at the end of each shift. Assists Kitchen Manager and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
PHYSICAL DEMANDS: (Minimum qualifications needed to perform essential job functions.)
Must be able to lift, handle and carry food supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
Must be able to constantly stand and exert well-placed mobility for a period up to four hours in length.
Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and guests.
Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.