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.
POSITION SUMMARY:
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 General Manager the Executive Chef manages, supervise, and coordinate all kitchen-related activities. Ensure quality preparation and presentation of menu items as well as general sanitation in accordance with established Ruth’s Chris Steak House standards, recipes, and procedures. Responsible for a safe, fun, and productive work environment.
ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):
Demand for Excellence
• Successfully demonstrates good organization and time management to the standards of “What Matters Most”.
• Maintains safe sanitation practices.
• Demonstrates the ability to follow recipes and their execution to the standards of Ruth’s Chris Steak House.
• Perform line checks. Must be thorough and strive for perfection, accepting excellence, following line check procedures.
Passion for Hospitality
• Hire individuals that exhibit Can Do/Will Do attitudes, are happy to be at Ruth’s Chris, and fit in.
• Ensure team members embrace Missions and Core Values.
• Praise employees for positive performance.
• Hold counseling sessions utilizing Can’t Do/Won’t Do. Prepares notes and/or write-ups according to Elite guidelines.
• Maintains high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels.
• Maintains staffing levels and plan.
• Utilizes TMx and all scheduling tools to maximize productivity while meeting service standards and exceeding guest expectations.
• Ensure that schedules meet financial guidelines.
• Conducts employee assessments on a timely basis.
Hunger to Grow
• Develop Assistant Kitchen Managers and employees to meet and exceed Ruth’s Chris Steak House standards and policies.
• Identify and train certification coaches.
• Ensure all SMAC and additional learning materials are updated and accurate.
• Establish short- and long-term development plans with goals for all AKMs and BOH hourly employees.
Unwavering Commitment
• Coordinate the successful implementation of all new menu items and specials.
• Ensure that all education processes, line-ups, and tastings occur on time for the entire team.
• Ensure that the new item(s) rolls out successfully.
Desire to Win
• Order all products according to Ruth’s Chris Steak House specifications.
• Evaluate local vendor pricing weekly prior to purchases. Purchase amounts corresponding to sales volumes, forecasted sales, shelf life and PARs.
PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions):
• 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 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.
• Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the company.
REQUIRED SKILLS/ABILITIES
• Must have extensive experience leading a high-volume, upscale fine dining restaurant.
• Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the Company.
• Must have ability to travel up to 25% of time; have access to and use of personal vehicle; and a valid driver’s license and a clean driving record.
• Must have above average computer skills including a familiarity with Microsoft Word, Excel and Outlook.
• 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 constantly stand and exert well-paced mobility for a period up to (8) hours in length.
• Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly.
• 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.
REQUIRED SKILLS/ABILITIES
• Highschool diploma or G.E.D,
• Prior restaurant hospitality experience,
Attention to Detail:
Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled,
Collaboration/Teamwork:
Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues,
Communication:
Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world,
Conflict Resolution:
Proven ability to facilitate the prevention of and/or de-escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc.,
Problem Solver:
Proven ability to solve problems by analyzing situations and apply critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints,
Must successfully complete restaurant training program.
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.