Posted 36 months ago
Assistant Culinary Manager
@ Ruth’s Chris Dixon Road
Etobicoke, Ontario
Overview
Ruth's Chris Dixon Road is accepting applications for future Assistant Culinary Manager opportunities at its upscale steakhouse. The role combines cooking and expediting on the line with supervising kitchen staff, inventory, scheduling and budgets in the Chef's absence. Full-time.
Responsibilities:
- Prepare food and work the cooks' line as scheduled by the Chef
- Supervise line cooks and direct back-of-house staff
- Order and receive meat, seafood, produce and supplies, and track usage
- Expedite orders and conduct line checks before service
- Build the weekly kitchen schedule within the labour budget
Requirements summary:
- Extensive experience cooking in a high-volume, upscale restaurant
- Ideally experience leading a kitchen
- Cross-trained on all kitchen stations
- ServSafe or equivalent food certification
- Formal culinary or business education is a plus
Tools & skills
Benefits mentioned
Source and dates
Employer career site / ATS feed · bamboohr
- Employer posting date
- 2023-11-09
- First seen by our source
- 2026-10-15
- Source record updated
- 2026-10-15
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Hospitality & tourism |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical moderate · computer low |
| Licences & certifications | ServSafe |
| Background checks | criminal record |
| Education | Trade certificate (preferred) |
| Fields of study | Culinary arts, Business |
| Perks mentioned | Generous paid time off, Retirement plan, Performance bonus, Employee discount, Paid training |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Ruth’s Chris Dixon Road
| Field | Value |
|---|---|
| Open jobs on Jobsy | 13 |
This posting is not for an immediate vacancy. We are accepting applications for future opportunities.
Are you ready for the best job you’ve ever had?
Ruth’s Chris defined The American Steak House in 1965 and continues to set the standard for premier dining and empowering workplace culture. Take this opportunity to join the best of the best and advance your hospitality career by joining a company committed to helping you grow along with us, and great benefits like:
- Health, Dental and vision insurance
- Management Incentive Performance Plan
- 401 (k) retirement plan with company match
- Generous paid time off
- Training and leadership development program
- Dining discounts
ESSENTIAL TASKS AND RESPONSIBILITIES:
- Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks’ line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.
- Conduct thorough walk-through of operation prior to opening each day.
- Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies.
- Supervise line cooks to determine what needs to be prepared prior to start of
- Conduct line check prior to service to ensure quality product and preparations.
- Expedite orders at the window; monitor timing, temperature and food quality.
- Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business.
- Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day.
- Provide back up at each station as necessary.
- Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results.
- Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef.
- Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.
- Review sales and assist the Chef in achieving food, labor and other operating expense budgets.
- Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant’s kitchen labor budget, as directed by the Chef
- Inspect equipment and identify maintenance issues.
EDUCATION AND WORK EXPERIENCE:
- Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
- Formal culinary training and education is a plus
- Formal business education is a plus
- Proficient and cross-trained in all kitchen job stations, positions and cooking skills
- Servsafe Food Certification and or equivalent
Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.
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