- Reports to work on time and is on broil station as indicated on the weekly work
- Uniform meets restaurant requirements and is maintained and clean.
- Sets-up the broil station to include all food preparation equipment, plateware, food
- ingredients, smallwares and supply items needed for effective operation of the broil
- Follows the Broil Station Prep List for station set-up.
- 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.
- Anticipates station overload and takes corrective measures to avoid food and/or service
- 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 guests." Ensures food is never held on the line.
- Communicates with side and pantry cooks to ensure that all food product is 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.
- Maintains the highest degree of sanitation and food safety throughout the shift. Adheres to all safety guidelines and practices; immediately reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager On Duty.
- Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
- Must be able to lift, handle, 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 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, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
- The use of cut gloves as that is a company requirement for all BOH personnel for safety
- Maintains good grooming habits.
- Minimum 1-year experience as a broiler cook in a full service, fine dining upscale, table cloth or casual dining restaurant preferred.
- Experience with fresh products preferred.
- Minimum 100 covers per shift.
- Must be able to communicate effectively, and listen attentively to supervisors, other team members, vendors, suppliers and other business representatives.
- Ability understand communication in English,
- Health insurance
- Monday to Friday
- Weekend availability
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Broiler - Unionville, Canada - Ruth's Chris Markham
Description
Salary:POSITION SUMMARY:
Cook all meats, poultry and seafood items prepared in the restaurant. Supervises food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of Ruth's Chris Steak House.
ESSENTIAL JOB FUNCTIONS:
JOB REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Job Types: Full-time, Part-time
Pay: $ $20.00 per hour
Benefits:
Schedule:
Work Location: One location
