Side Cook Gig at Prime Hospitality Group

16493 Wildhorse Creek Road, Chesterfield MO

Description

TITLE: Side Cook REPORTS TO: Chef POSITION SUMMARY:  To cook all potatoes, vegetables and hot appetizer items prepared in the restaurant. Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of Ruth’s Chris Steak House. ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities): 1. Reports to work at the side station on time as indicated on the weekly work schedule in an approved and clean uniform. Maintains a professional demeanor and practices positive personal hygiene and cleanliness habits during all work shifts. 2. 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 Chef. 3. Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards. 4. Preps and cooks all food to ensure that all items are prepared according to Company and Ruth’s Chris Steak House specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. 5. 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 Chef. 6. 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. 7. Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. 8. Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. 9. Maintains the highest degree of sanitation, cleanliness and food safety of the work area to include counter tops, stovetops, fryers, floors, walls and shelving. 10. 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 Chef and/or Manager On Duty. 11. Correctly completes all station closing duties at the end of each shift. Assists Sous Chef and other kitchen personnel in accomplishing closing duties and kitchen cleanliness. 12. Ensures The Sizzle is at the core of your work performance and that each guest receives the highest level of service; use the language of The Sizzle during all interactions with guests, vendors and other Team Members. 13. Upholds the highest level of standards and specifications in the performance of your duties. Sets the example for all Team Members and act as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures. Fosters openness and communication to promote and encourage team-oriented environment within the restaurant. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): 1. Must be able to lift, handle, carry food supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds. 2. Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length. 3. 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. 4. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and guests. 5. 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. NOTE: This job description reflects management’s assignment of essential functions. Nothing in this description restricts management’s right to assign or reassign duties and responsibilities. The information contained herein does not constitute a contract, express or implied. Essential Duties and Responsibilities Demand for Excellence  • 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. • 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. Passion for Hospitality  • 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. • 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. Hungry to Grow • 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 Chef. • Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. Unwavering Commitment • 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 Chef. • Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. Desire to Win • Assists other kitchen personnel in food preparation and side work as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards. • 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 Chef and/or Manager On Duty. • Maintains the highest degree of sanitation, cleanliness and food safety of the work area to include counter tops, stovetops, fryers, floors, walls and shelving. Requirements & Physical Demands • Must be able to lift, handle, 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-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 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. Compensation and Benefits • Compensation: based on experience • Comprehensive health insurance for you and your family • Dental and vision insurance coverage • Paid vacation • Life and accidental death and dismemberment (AD&D) insurance • Team member assistance program • 401(k) plan • Meal discount at any Ruth’s Chris Steakhouse restaurant • Recognition programs for outstanding performance Benefits available to employees who work an average of 25 hours per week Individuals interested in career development can seek advancement through the many different resources we provide.