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.

ESSENTIAL JOB FUNCTIONS (Key Tasks And Responsibilities)

Demand for Excellence

• Reports to work at the side station on time as indicated on the weekly work schedule in an approved and clean uniform. Maintains a professional demeanor and practices positive personal hygiene and cleanliness habits during all work shifts.
• 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.
• Correctly completes all station closing duties at the end of each shift.
• Assists Sous Chef and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
• Maintains the highest degree of sanitation, cleanliness, and food safety of the work area to include counter tops, stovetops, fryers, floors, walls, and shelving.

Passion for Hospitality

• Fosters openness and communication to promote and encourage team-oriented environment within the restaurant.
• Ensures The Sizzle is at the core of your work performance and that each guest receives the highest level of service; use the language of The Sizzle during all interactions with guests, vendors, and other Team Members.

Hunger to Grow

• 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.
• Assists other kitchen personnel in food preparation 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.
• Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business.

Unwavering Commitment

• Upholds the highest level of standards and specifications in the performance of your duties.
• Sets the example for all Team Members and act as a role model by following all Company and RCSH operating guidelines, standards, policies, and procedures.
• Sets-up the side station to include all food items, preparation equipment, plateware, food ingredients and supply items needed for effective operation of the station.
• Follows the Side Station Checklist for station set-up.
• Reports problems or discrepancies to the Chef.
• Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.

Desire to Win

• Preps and cooks all food to ensure that all items are prepared according to Company and Ruth's Chris Steak House specifications, recipes, procedures, and quality standards.
• Ensures our guests have a superior dining experience by correctly timing and serving all food product.
• 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.

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.

• Professional growth opportunities.
• Family-owned business culture.
• Commitment to sustainability.
• Team-oriented environment.

• 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 and follow recipes.
• Strong multitasking skills in a fast-paced environment.
• Knowledge of various cooking methods: bake, broil, fry, etc.
• Attention to detail in food preparation and presentation.
• Excellent communication and teamwork skills.
• Problem-solving abilities.
• SERV Safe Certified (preferred).