Daytime Sous Chef

AM Kitchen Manager Job Description Reports to: Executive Chef Company Overview: The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood & Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other. In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all of our employees including:

• Paid Time Off.
• Immediate enrollment into a 401(k) savings plan with company match after 1 year.
• 100% Company Paid Health and Life Insurance Plans.*
• Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
• Flexible Schedules.
• Long Term Career Growth Opportunities.

• Company Paid Health Plan and Life Insurance Plans available for full-time (25hrs per week) employees.

Position Description: Assists the Executive chef in managing a team of culinary employees to provide a fine dining experience for patrons. Ensure that all food products produced and served adhere to the Jeff Ruby standard of quality and are within established food and labor cost parameters. Duties and Responsibilities:

• Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Assist Executive Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.

• Assist Executive Chef, master cooks, cooks, and helpers wherever required to ensure optimum service to guests.

• Ensure all requisitions are processed properly and placed in designated area.

• Ensure all products are rotating on a first-in, first-out philosophy.

• Execute production list to ensure efficient execution of service.

• Prepare both hot and cold items and demonstrate a variety of cooking techniques

• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.

• Read, measure and execute recipes.

• Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements.

• Maintain complete knowledge of correct maintenance and use of equipment.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

• Conduct inventory of prepped goods on a regular basis to ensure proper par levels.

• Ensure food quality is superior and take action to correct any irregularities.

• Work as a team, keep focus on communication.

• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

Physical Requirements:

• Ability to stand and walk during 6 to 8 hour shifts

• Ability to reach, bend, stoop, and wipe

• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers

• Ability to work in an environment that is subject to varying levels of heat and noise

• Ability to work in a high pressure environment

Required Experience:

• Four years of food and beverage experience in a similar high-volume environment

• Advanced knowledge of knives and knife skills

• Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment

• Advanced knowledge of health, safety and sanitation procedures

• Advanced knowledge of weights, measures and various cooking techniques

• Professional appearance and demeanor

• Serv-Safe Level 1 or 2

Required Education: High School Diploma