Ruth's Chris Line Cook - 2nd Shift

Portion, prepare and assemble all hot and cold items, salads, hot and cold appetizers, and hot and cold desserts offered in the restaurant. Accomplishes all food preparation, cooking procedures and timing to ensure that all food products meet the specifications and quality standards of AGPH and Ruth's Chris Steak House.

- Prepares, produces, heats, cooks, and bakes a variety of foods including soups, entrees, meats, vegetables, or foods specified by the AGPH and Ruth's Chris standards
- Operates kitchen equipment such as, but not limited to, electric mixers, slicers, ovens, fryers, stove tops, tilt-skillets, tilt kettles, warmers, and coolers.
- Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles.
- Possesses good culinary skills and abilities.
- Ability to work swiftly and efficiently. Utilizes time well and stays productive throughout the entire shift
- Assists in the monitoring, reduction, and management of food waste.
- Knows each menu item, ingredients and allergens
- Aware of groups and activities that are going on in the restaurant and Hotel
- Follow and maintain Hilton, EcoSure, and Health Department standards by filling out daily temp logs, rotate product first in, first out and maintain a clean, hygienic work space
- Exceed guest satisfaction and looks for ways to provide the best possible service. Takes pride in their work
- Performs daily, weekly, and monthly deep cleaning of the facility, and all kitchen equipment such as counters, tables, ovens, refrigerators, freezers, mixers, transient hot carts, mobile carts, and rolling racks
- Displays a sense of urgency and the ability to resolve guest concerns or department issues on their own
- Knows where to recycle items for the department and consistently places them in the appropriate bins and recycling stations
- Accomplishes all job duties while adhering to safety guidelines and practices. Immediately reports any unsafe act, accidents and/or injuries to the chef.
- Sets up station to include all food items, preparation equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Station Prep List for station set up and stocking. Reports any problems or discrepancies to the Chef on a timely basis
- Assists other kitchen personnel in food preparation, service execution, 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.
- Correctly portions, plates and prepares all food up to AGPH and Ruth’s Chris Steak House standards of quality, presentation and timing.
- Rotates and restocks all food items, condiments, plate ware, and small wares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of business
- Correctly completes all station closing duties at the end of the shift. Assists kitchen personnel in accomplishing closing duties and kitchen cleanliness.
- Ensure trash/recyclables are taken out.
- Actively work with all department staff, following all departmental rules.
- Any other additional responsibilities that may be asked by General Manager, Executive Chef, LT Member or Supervisor.

- Experience with fresh products preferred
- Minimum 200 covers per shift
- Minimum 2 years restaraunt experience
- Able to demonstrate knife skills
- Able to demonstrate knowledge of proper steak cooking temperatures
- Able to multi-task and work under pressure in a fast paced environment
- Participates in department meetings and communicates freely expressing ideas, opinions or views
- Displays a positive, courteous and polite attitude, works well with others
- Takes pride in their appearance and reports to work in complete uniform, wearing the proper shoes and socks professionally dressed and neatly groomed
- Understands all facets of job responsibilities and displays the skills necessary to complete tasks
- Reports to work on time and rarely misses scheduled shifts. Follows the department attendance policy
- Follow AHC guest service standards.

- Minimum of 6 months experience in a full service, fine dining, upscale, country club or casual dining restaurant required
- High school diploma or GED; related experience and/or training
- ServeSafe or other comparable certification preferred but not necessary.

While performing the duties of this job, the associate:
- Is regularly working in damp to wet locations
- Is regularly required to stand and walk for extended periods of time for the entire 8+ hour shift
- Is required to use hands and fingers to handle or feel objects
- Is required to frequently reach, push, and lift with hands and arms
- Is required to frequently lift, carry and push racks or stacks of dishes, glassware, and other utensils weighing up to 30 lbs.
- Is regularly required to talk or hear; taste or smell
- Withstand a wide range of temperatures.
- Work in refrigerated are
- Is occasionally required to sit and stoop; kneel, crouch, or crawl
- Must occasionally lift and/or move up to 50 pounds
- Must be able to read and fully understand labels on chemicals
- Frequent exposure to steam, high temperatures and humidity
- Specific vision abilities required by this job include close vision, distance vision, and peripheral vision