Side Cook

DESCRIPTION

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and / or injuries to the Chef, or other Manager on Duty.

DUTIES

• 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.
• 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 Chef.
• 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 business.
• 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.

REQUIREMENTS

Must be able to lift, handle, and 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, other employees, vendors, suppliers and other business representatives.

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), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Subject to wet floors, temperature extremes, smoke, dust and loud noise.

Must be able to speak, read and understand English.