a chef cooking over a flame at Ruth's Chris Steak House
Job Postings

Back Of House Hourly Openings

Ruth’s Chris Steak House Wilmington

Job Postings

Back Of House Hourly Openings

Location: Ruth's Chris Wilmington
City: Wilmington, North Carolina
Posted: May 17, 2023

Back Of House Hourly Openings

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.

BROILER COOK

  • Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards, and procedures of Ruth’s Chris Steak House.
  • Communicates frequently with the Chef 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 Chef. 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 products.
  • Ensures that the broil station and kitchen line operate 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 Chef.
  • Selects the correct cut of meat to match the desired cooking temperature.
  • Correctly seasons, cooks, and plates all entrées (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 entrées “from our broiler – to the plate – to the guest;” food is never held on the line.
  • Communicates with side and pantry cooks to ensure that all food products are 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
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  • Returns all unused meat products to the walk-in at the end of each shift and correctly completes the “return” sheet (meat count).

PANTRY COOK

  • Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food products 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, plate presentation, and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products.
  • Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef.
  • Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth’s Chris standards of quality, presentation, and timing.
  • Communicates and coordinates with the broiler and side cooks to ensure that all food products are prepared and ready for service at the correct time.
  • Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment, and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business.

SIDE COOK

  • 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.

STEWARD

  • Cleans front of the house areas, as assigned. These areas include but are not limited to, floors, bar floors/mats, trash cans, and restrooms, prior to the opening of the restaurant.
  • < li>Cleans and performs routine maintenance to the exterior of the building according to the housekeeping, cleaning, and maintenance schedule established by the kitchen and other managers.

  • Sets up and breaks down dish machine, including arms, screens, and baskets on a daily basis. Cleans and polishes machine thoroughly.
  • Checks dish machine to be sure it is operating correctly and immediately reports any defects to a member of the management team.
  • Washes, stores, and stocks all plateware, glassware, eating utensils, cups, bowls, pots, pans, and other smallwares and equipment to ensure sufficient quantities are on hand to meet the needs of the business.
  • Checks, on a frequent basis, the water temperature of the dish machine during dishwashing operation to ensure correct temperature.
  • Removes trash from the dish room and kitchen and places it in the dumpster regularly throughout the shift. Cleans and sanitizes trash cans and keeps clean liners in cans at all times.
  • Checks, removes, and replaces full linen bags regularly throughout the shift.
  • Assists front and back of the house personnel in spot cleaning floors, carpeting, walls, and other furnishings in order to maintain a safe and pleasing environment for team members and guests.
  • Assists all restaurant personnel in storing food, equipment, supply, smallwares, and other stock items received in the restaurant.
  • Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team.

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.
  • Ability to speak, read, and understand English.

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