Back of House Key Team Member

Established in 2017, Prime Hospitality Group started with five Ruth’s Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts as well as into hotel hospitality space, creating a thriving collection of exciting service‑oriented brands.

As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences.

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 General Manager, the BOH Key manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures. The BOH Key will build a culture of teamwork, enthusiasm, and superior service with the staff as well as train, motivate, and supervise his/her team.

Sous Chefs may assist the Executive Chef or Sous Chef with the inventory, processing invoices and management of supplies.

• Demand for Excellence
• Demonstrates the ability to follow recipes, preparing and executing all food ordered to the restaurant specifications and quality standards,
• Ensure personal adherence and monitor staff adherence to all restaurant specifications and quality standards,
• Maintains safe sanitation practices and ensure Team Members adhere to all federal, state, and local requirements, scoring better than 90% on all local health inspections, Serv Safe Certifications and Steritech inspections.

• Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels,
• Oversee BOH staff, praising employees for positive work performance and demonstration of PHG Values.

• Serves as a role model for all cooking positions and cooking skill sets adhering to professional chef standards as well as PHG and Ruth Chris Steakhouse specifications,
• Performs purchasing function as necessary and communicates purchasing needs to Executive Chef, ensuring the availability of all necessary food and kitchen related items to meet demands of staff and guests.

• Perform line checks. Must be thorough and strive for perfection, expecting excellence and following line check procedures,
• Monitor and ensure employees are performing all work responsibilities embracing PHG Values and in accordance with all specifications and quality standards,
• Assist in coaching BOH employees and elevate any disciplinary action meetings to the Executive Chef or General Manager, sharing issues, and demonstrating a willingness to assist in the employee’s performance improvement.

• Assists Executive Chef with oversight of all food costs, operating expenses, and labor costs relative to the kitchen to ensure PARs are met,
• Assists Executive Chef in preparing timely, accurate inventories, managing costs, levels to PARs and variances.

• Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well‑paced mobility for a period up to (4) 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 customers.
• Must be able to…