Prime Hospitality Group is a curated collection of brands - spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. Through their leadership and dedication, PHG is an environment that fosters professional growth and continually challenges its team to reach their full potential.

Every PHG team member is guided by the company's five core values: demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.

Beloved for over 50 years and acclaimed for the Sizzle, Ruth's Chris Steak House is an institution, and the brand that started it all for Prime Hospitality Group. Our mission is to deliver the best steak house experience - period. Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done.

Under the direction of the Executive Chef or Manager-on-Duty, the Side Cook cooks all potatoes, vegetables and hot appetizer items prepared in the restaurant and accomplishes all food preparation, cooking methods, procedures, and timing with a Demand for Excellence to ensure that all food product adheres to the restaurant specifications and quality standards.

PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): Must be able to lift, handle, carry food supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds. Must be able to constantly stand and exert well-paced mobility for a period up to eight 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.

Work Authorization Requirements: Authorized to work in the United States of America.

AFFIRMATIVE ACTION/EEO STATEMENT: PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management's assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.

• Professional growth opportunities.
• Commitment to best-in-class hospitality.
• Dynamic work culture.
• Cutting edge of technology.
• Focus on greater sustainability.

• High school diploma or G.E.D.
• Minimum of one (1) year experience in a restaurant back of house kitchen environment.
• Ability to perform measurement conversions.
• Multi-tasking in a fast-paced environment.
• Advanced knowledge of kitchen stations and equipment.
• Attention to detail and accuracy.
• Collaboration and teamwork skills.
• Effective communication skills.
• Problem-solving abilities.
• SERV Safe Certification (preferred).