This is a non-exempt hourly position.
ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)
Reports to work on time and is on the broil station as indicated on the weekly work schedule. Must be able to work various shifts, including nights and weekends.
Uniform meets restaurant requirements and is maintained clean. Practices positive personal hygiene and cleanliness habits during all work shifts.
Sets-up the broil station to include all food preparation equipment, plateware, food ingredients, smallwares and supply items needed for effective operation of the broil station. Follows the Broil Station Checklist for station set-up.
Assists the Kitchen Manager and/or butcher in cutting meat; when cutting meat, follows the specification, quality standards and procedures of Ruth’s Chris Steak House.
Communicates frequently with the Kitchen Manager to report any and all problems or discrepancies within the kitchen. This may include, but is not limited to: the functioning and operation of all equipment; sanitation, cleanliness and safety, food supply, smallwares and equipment items, inventory, par and prep levels, food quality, presentation and timing.
Assists the side cook and other kitchen personnel in food preparation as assigned by the Kitchen Manager. Preps all food products according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards.
Supervises the operation of the kitchen line during the service periods: coordinates and controls the quality, flow and timing of food. Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product.
Ensures that the broil station and kitchen line operates in an organized, clean, smooth and efficient manner, with a minimum level of noise. Anticipates station overload and takes corrective measures to avoid food and/or service discrepancies. Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards.
Stocks the oven to ensure that there is a sufficient quantity of “hot plates” and that the plates are at the correct temperature for entrée service. Maintains and restocks regularly during the shift to meet the demands of the business.
Checks the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment, plateware and smallware to ensure sufficient quantities for the demands of the business. Communicates any discrepancies to the Kitchen Manager.
Selects the correct cut of meat to match the desired cooking temperature.
Correctly seasons, cooks and plates all entrees (meat, poultry and seafood) and ensures that all food is prepared and served up to Ruth’s Chris standards of quality, presentation and timing. Serves all entrees “from our broiler – to the plate – to the guest;” food is never held on line.
Communicates with side and pantry cooks to ensure that all food product is prepared and ready for service at the correct time.
Maintains optimum temperature and cooking condition of the broiler by frequently brushing down during the shift. Properly cleans the broiler at closing.
Maintains the highest degree of sanitation and food safety throughout the shift. Adheres to all safety guidelines and practices; immediately reports any unsafe condition, unsafe act, accidents and/or injuries to the Kitchen Manager, or other Manager on Duty.
Returns all unused meat products to the walk-in at the end of each shift and correctly completes the “return” sheet (meat count).
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, carry food, 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-paced 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 taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
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.