Texas Roadhouse jobs in Wake Forest, NC - 387 jobs

At Texas Roadhouse, we are a people-first company that just happens to serve steaks. Legendary Food and Legendary Service is who we are. We're about loving what you're doing today and preparing you for what you'll be doing tomorrow. Are you ready to be a Roadie? Want to learn the lost art of meat cutting? If you like precision, are detail-oriented, and you don't mind frigid temperatures, then our Meat Cutter position, at Texas Roadhouse, is for you! As a Meat Cutter your responsibilities would include: Cutting fresh steaks by hand Reading prep sheet Following Texas Roadhouse specs Tracking product yield Setting up a meat display case Properly uses and maintains kitchen equipment Keeping the meat room walk-in clean and organized Following storage and rotation procedures Maintains proper safety and sanitation practices Exhibits teamwork If you think you would be a legendary Meat Cutter, apply today! At Texas Roadhouse, our Roadies are the heart and soul of our company. We have a fun culture with flexible work schedules, discounts in our restaurants, friendly competitions, recognition, formal training, and career growth opportunities. Our Roadies are paid weekly. In addition, we offer one of the industry's most competitive total rewards packages after one year of service to Roadies that meet our benefit eligibility requirements. The total rewards package includes, but is not limited to, the following: A choice of medical plans that are best in class Dental and Vision Insurance Tuition Reimbursement up to $5,250 annually Paid vacation time Short-Term Disability Life, Accident, and Critical Illness insurance Identity Theft Protection Employee Assistance Program Business Travel Insurance Annual holiday bonus We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally-protected status. We encourage and welcome all applicants to apply.

Responsible for generating new and repeat banquet and catering sales; actively networking and promoting the brand within the community. The sales manager should possess the following qualities: Professional image and demeanor Proven organizational and time-management skills Detail-oriented Self-initiating REQUIREMENTS Minimum of 3 years sales experience Active involvement in trade organizations and/or networking outlets preferred Experience writing and executing a local marketing plan Excellent oral and written communication skills Proficient computer skills including a familiarity with Microsoft Word, Excel and Outlook Job Type: Full-time Supplemental pay Commission pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) matching Employee discount Paid training

Why Wendy's Want to make a difference? Want to be a leader? We offer more opportunities for people to find the challenges they want and the recognition they deserve. We are seeking career-minded, motivated individuals with excellent interpersonal skills and the ability to build a team that works well together to increase profits, provide superior service, and have a passion for being the best in the business. As leaders and role models, our managers set the tone for the fun, family environment in our restaurants. What you can expect Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. Our generous and competitive compensation package includes: * Medical * Dental * Paid structured training program * Paid vacation * Direct Deposit * 401(k) plan with Company Match * Unlimited opportunities for growth and personal development based on performance. What we expect from you Previous Management Experience preferred. This job opportunity is with one of our many franchisees. Independently owned and operated, Wendy's franchise organizations determine their own compensation, benefits and career programs which may vary from company-owned locations. Visit ************************************************************************* to apply

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Sets up the front line with the equipment,plate ware and small wares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, under liners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift. • Cleans large and small trays and tray stands to be ready for service. • Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation. • Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the guest. • Garnishes finished entrees according to the specifications and procedures contained in the Ruth's Chris Steak House Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling. • Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately ("Hot Food Hot, Cold Food Cold"). Assists the server as needed to optimize the guest's dining experience. • Completes all side work in the front and/or back of the house assigned and scheduled by the members of the management team. • Nights, weekends, and holidays required Job Types: Full-time, Part-time Supplemental pay Tips Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

An Assistant General Manager works closely with the General Manager and performs specific tasks as requested by him/her. The AGM is responsible for the general operation of staff functions and all aspects of the restaurant in the absence of the General Manager. Essential Functions • Responsible for increasing guest counts through local store marketing and internal marketing. • Represents the restaurant in community activities and at the local chamber of commerce. • Keeps informed on restaurant trends and practices locally and nationwide. • Oversee Restaurant Operations on a daily basis. • Monitors safety conditions and employees' conformance with safety procedures; helps General Manager ensure that effective training for these programs is conducted in all departments. • Maintains contact with guests and helps to assure maximum guest satisfaction. • Receives and resolves guest and employee complaints. • Reviews all accidents and documents findings. • Assures that the restaurant's preventative maintenance and energy management programs are in use. • Participates in ongoing facility inspections throughout the restaurant to assure that cleanliness, safety and other standards are consistently attained. • Interacts with guests by answering questions, solving problems and overseeing service and cleanliness. • Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible and reports to Human Resources. • Functions as an administrative link between front and back of house. • Monitors internal cost control procedures. • Plans and coordinates training and professional development programs for the restaurant personnel i.e. wine tastings. • Monitors labor; evaluates scheduled and actual labor hours and costs. • Helps General Manager to monitor the budget and directs corrective action procedures as necessary to help assure that budget goals are attained. • Attends Management and Staff Meetings as scheduled. • Assists General Manager with achieving daily, weekly, monthly deadlines for submitting reports to Big Steaks Management as outlined on the BSM Calendar: o DSRs o Manager's Log o Payroll/HR Related items o Thank you/Comment Cards o Concierge Report o Staffing Schedules- maintains schedule for FOH o Week in Review o Invoices • Oversees the Front of House Staff - ensuring policies, procedures and codes of conduct are adhered to. • Assists with Daily Line Checks • Assists with the ordering, receiving, inventorying and maintaining costs on Beverage products. • Assists General Manager to ensure all Staff are properly trained and are S-MAC certified. • Prepares the weekly staff schedule for approval by the General Manager. • Other ad hoc projects as assigned by the General Manager. • Conducts the first round of interviews for Front of House Staff for recommendation to the General Manager or hire staff for FOH. • Assists the General Manager with counseling and disciplining employees. • Provides feedback to the General Manager for the Performance Appraisal system. Requirements • 4 years experience in a high volume, fine dining establishment. • S-MAC Certification in all positions. • Elite Certification Job Type: Full-time Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) matching Employee discount Paid training

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Greets guests immediately, makes suggestions and answers questions regarding food, beverages and service. • Practices salesmanship to enhance the dining experience without allowing guests to over order. Uses guests' names regularly throughout the dining experience • Takes and records food and beverage orders from guests according to RCSH Sequence of Service and Pivot Point systems. • Processes guests' orders, using the computer terminal according to RCSH Sequence of Service, Pivot Point and Food Timing systems to ensure all items are prepared and served on a timely basis. Ensures all items are rung on the computer. • Ensures that all food and beverages delivered and served are served promptly, garnished correctly and meet the quality/presentation standards of RCSH. Personally serves all entrée items to the guests. • Observe restaurant dinners to ensure that guests are satisfied with food, beverages and service: immediately recognizes and responds to any guest needs and/or requests. • Maintains tables and station according to RCSH standards throughout the dining experience. • Nights, weekends, and holidays are required • Minimum of 2 years server experience required Job Types: Full-time, Part-time Supplemental pay Tips Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

Responsible for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food. Achieve financial objectives and success by continually building sales, and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The head chef should possess the following qualities: • Ownership mentality resulting in delivery of exceptional food and beverage • Professional image and demeanor • Committed to delivering the highest quality of food, product standards, sanitation and safety • Exceptionally service-oriented REQUIREMENTS • 4-year college degree preferred • Minimum of 4-5 years management experience working in a full service restaurant, fine dining preferred • 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 • Servsafe certified or Food Handler certification preferred • Must be capable of lifting up to 50 lbs and working on feet for at least 8 hours Early mornings, lunches, nights, weekends, and holidays required. Job Type: Full-time Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) matching Employee discount Paid training

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar. • Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience. • Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course • Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition. • Resets vacated tables according to the procedures stated in the RCSH training materials. • Communicates to the service staff any requests or needs of the guest. • Nights, weekends, and holiday shifts are required Job Types: Full-time, Part-time Supplemental pay Tips Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

You may know us for our delicious cheesecakes…and for being recognized by Fortune Magazine as one of the "100 Best Companies to Work For" 12 years in a row! What you may not know is at The Cheesecake Factory Bakery, our staff members are our highest quality ingredient. As Plant Director, you'll lead the operations of our 100,000-square-foot facility and a team of 300+ full-time, non-union staff members. From production scheduling and materials logistics to mixing, baking, decorating, and packaging, you'll guide every stage of our process. We're looking for a leader who brings strong analytical and technical skills, inspires teams to do their best work, and creates the right balance of people, safety, quality, service, and cost - all while living our Mission, Vision, and Values. You'll thrive in this position if you are: * Service-oriented: You are a people person who is systematic, trustworthy, and able to interact constructively with peers and teams at all levels, demonstrating strong and positive communication skills. * Driven by results: You are conscientious and persistent in delivering timely, high-quality work and performing all job functions safely while following instructions. * Improvement-focused: You are always thinking, "How can I do this better or faster?" * Pressure-resistant: You remain calm and positive under pressure, maintaining a steady outlook even when the heat is on. Here's more of what you'll get to do: People & Culture * Fosters a positive, respectful, and professional work environment through open communication and strong employee relations, balancing business objectives with quality of work life. * Partners with Human Resources and Training to ensure compliance, support development programs, and create a rewarding employee experience. * Leads performance management by monitoring turnover, attendance, survey results, and feedback, while implementing improvements to drive people performance. Safety * Ensures compliance with all safety laws, regulations, and company policies while fostering a culture of safety throughout the plant. * Leads plant safety initiatives, including co-chairing the Safety Steering Committee, conducting inspections, training, and awareness programs. * Monitors safety metrics and implements improvements to achieve strong performance in recordable injuries, lost time accidents, and workers' compensation. Production & Planning * Oversees master production planning and daily scheduling to optimize efficiency, capacity utilization, and service performance. * Directs crewing, equipment, and materials preparation to ensure effective staffing, minimal overtime, and strong schedule attainment. * Leverages performance data, line speeds, and productivity standards to maximize plant productivity and labor efficiency. Maintenance * Partners with Engineering and Maintenance to ensure effective preventive and emergency maintenance through disciplined systems and spare parts management. * Oversees inventory and work-in-process materials to meet schedules, minimize waste, and control costs. * Manages materials and supplies to ensure proper rotation, minimal waste, and strict adherence to formulations, specifications, and quality standards. Quality & Food Safety * Directs all manufacturing activity to ensure disciplined compliance with quality standards, formulations, and Good Manufacturing Practices. * Partners with Quality Assurance and Food Safety to uphold regulatory and company standards, maintaining a superior AIB rating and product wholesomeness. * Drives continuous improvement in quality by analyzing audits, customer feedback, and product evaluations. Cost Management * Monitors and controls labor, overtime, downtime, material usage, yield, and budget variances to deliver strong cost performance. * Identifies and implements new methods and systems that improve cost efficiency and overall operational performance. What we require: * Minimum of 15 years of experience in food manufacturing management, preferably in the bakery/dessert industry, with demonstrated success at the Plant Manager or Director of Manufacturing/Operations level. * Bachelor's degree in business or engineering * Strong experience with food safety, food process equipment, and regulations. * Strong experience with emergency preparedness and emergency response plans and procedures. * Familiar with regulatory and safety codes, including USDA, FDA, and OSHA regulations. * Knowledge and demonstrated skill in lean manufacturing, Kaizen, kitting, and Six Sigma techniques. * Prior experience with direct responsibility for a large-scale P&L. * Strong and effective strategic management skills, including long-range planning, organizing, communicating, influencing, gathering and using information, and motivating a team to achieve results. Ability to use, and teach others to use, various analytical tools and techniques. * Demonstrated mentoring skills. What we prefer: * Bi-lingual in Spanish and English * MBA What we offer: * Eligible for annual bonus & stock awards * Vacation and sick time * Medical, Dental & Vision * 401K with company match * 25%-35% discount when dining as a guest * Discounted cheesecake purchase program * Annual stipend for dining in our restaurants About the Company: Recognized as one of the FORTUNE "100 Best Companies to Work For", The Cheesecake Factory Incorporated operates more than 350 full-service, casual dining restaurants throughout the U.S. and Puerto Rico. The Cheesecake Factory Bakery is headquartered in beautiful Calabasas, California with more than 600 staff members working in our manufacturing facilities in Calabasas, CA and Rocky Mount, NC. We create all of the delicious desserts on the menu at The Cheesecake Factory restaurants and we offer The Cheesecake Factory Bakery and The Cheesecake Factory Bakery at Home branded cheesecakes and desserts in retail and food service outlets nationwide. #SoCheesecake #LifeAtCheesecake The Cheesecake Factory Incorporated is an Equal Opportunity and E-Verify Employer and provides reasonable accommodations consistent with its legal obligations. * Minimum of 15 years of experience in food manufacturing management, preferably in the bakery/dessert industry, with demonstrated success at the Plant Manager or Director of Manufacturing/Operations level. * Bachelor's degree in business or engineering * Strong experience with food safety, food process equipment, and regulations. * Strong experience with emergency preparedness and emergency response plans and procedures. * Familiar with regulatory and safety codes, including USDA, FDA, and OSHA regulations. * Knowledge and demonstrated skill in lean manufacturing, Kaizen, kitting, and Six Sigma techniques. * Prior experience with direct responsibility for a large-scale P&L. * Strong and effective strategic management skills, including long-range planning, organizing, communicating, influencing, gathering and using information, and motivating a team to achieve results. Ability to use, and teach others to use, various analytical tools and techniques. * Demonstrated mentoring skills. What we prefer: * Bi-lingual in Spanish and English * MBA People & Culture * Fosters a positive, respectful, and professional work environment through open communication and strong employee relations, balancing business objectives with quality of work life. * Partners with Human Resources and Training to ensure compliance, support development programs, and create a rewarding employee experience. * Leads performance management by monitoring turnover, attendance, survey results, and feedback, while implementing improvements to drive people performance. Safety * Ensures compliance with all safety laws, regulations, and company policies while fostering a culture of safety throughout the plant. * Leads plant safety initiatives, including co-chairing the Safety Steering Committee, conducting inspections, training, and awareness programs. * Monitors safety metrics and implements improvements to achieve strong performance in recordable injuries, lost time accidents, and workers' compensation. Production & Planning * Oversees master production planning and daily scheduling to optimize efficiency, capacity utilization, and service performance. * Directs crewing, equipment, and materials preparation to ensure effective staffing, minimal overtime, and strong schedule attainment. * Leverages performance data, line speeds, and productivity standards to maximize plant productivity and labor efficiency. Maintenance * Partners with Engineering and Maintenance to ensure effective preventive and emergency maintenance through disciplined systems and spare parts management. * Oversees inventory and work-in-process materials to meet schedules, minimize waste, and control costs. * Manages materials and supplies to ensure proper rotation, minimal waste, and strict adherence to formulations, specifications, and quality standards. Quality & Food Safety * Directs all manufacturing activity to ensure disciplined compliance with quality standards, formulations, and Good Manufacturing Practices. * Partners with Quality Assurance and Food Safety to uphold regulatory and company standards, maintaining a superior AIB rating and product wholesomeness. * Drives continuous improvement in quality by analyzing audits, customer feedback, and product evaluations. Cost Management * Monitors and controls labor, overtime, downtime, material usage, yield, and budget variances to deliver strong cost performance. * Identifies and implements new methods and systems that improve cost efficiency and overall operational performance.

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Assists other kitchen personnel in food preparation and sidework 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. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. 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. 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. Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. 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. Nights, weekends, and holidays are required shifts. Job Types: Full-time, Part-time Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Orders, requisitions and stocks all liquor, beverage and other bar supplies according to procedures established in the restaurant. • Mixes and serves alcoholic and non-alcoholic beverages for bar and dining room guests while adhering to all RCSH specifications, recipes and procedures. • Greets all bar guests immediately, makes beverage suggestions and answers questions regarding food and beverage service. • Takes records and rings all food and beverage items ordered by bar guests. Prepares beverages for the service staff only upon receipt of a computer beverage ticket. • Observes bar guests to ensure that guests are satisfied with food, beverages and service; immediately recognizes and responds to any guest's needs and/or requests. • Maintains cleanliness and organization of the bar counter, back bar, bar work areas, shelving and storage areas up to RCSH standards. • Adheres to and complies with all state/local liquor laws and RCSH policies regarding the service of alcoholic beverages. • Performs the cashiering function for the service staff and restaurant. • Nights, weekends, and holiday shifts required. Requirements:: Minimum of 2 years bartender experience required Background checks are required Job Types: Full-time, Part-time Supplemental pay Tips Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

Starting February 12, 2024, To apply for this position, we are accepting applications in person at the restaurant between the hours of 10:00am and 7:00pm. We will be conducting interviews immediately after the completion of the application. All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Duties and Expectations: • 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. • Supervises the operation of the kitchen line during the service periods; coordinates and controls the quality, flow and timing of food. Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products. • Ensures that the broil station and kitchen line operates in an organized, clean, smooth and efficient manner, with a minimum level of noise. Anticipates station overload and takes corrective measures to avoid food and/or service discrepancies. 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 guest;”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. • Returns all unused meat products to the walk-in at the end of each shift and correctly completes the “return” sheet (meat count). • Nights, weekends, and holiday shifts required Job Types: Full-time, Part-time Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

An Assistant General Manager works closely with the General Manager and performs specific tasks as requested by him/her. The AGM is responsible for the general operation of staff functions and all aspects of the restaurant in the absence of the General Manager. Essential Functions • Responsible for increasing guest counts through local store marketing and internal marketing. • Represents the restaurant in community activities and at the local chamber of commerce. • Keeps informed on restaurant trends and practices locally and nationwide. • Oversee Restaurant Operations on a daily basis. • Monitors safety conditions and employees' conformance with safety procedures; helps General Manager ensure that effective training for these programs is conducted in all departments. • Maintains contact with guests and helps to assure maximum guest satisfaction. • Receives and resolves guest and employee complaints. • Reviews all accidents and documents findings. • Assures that the restaurant's preventative maintenance and energy management programs are in use. • Participates in ongoing facility inspections throughout the restaurant to assure that cleanliness, safety and other standards are consistently attained. • Interacts with guests by answering questions, solving problems and overseeing service and cleanliness. • Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible and reports to Human Resources. • Functions as an administrative link between front and back of house. • Monitors internal cost control procedures. • Plans and coordinates training and professional development programs for the restaurant personnel i.e. wine tastings. • Monitors labor; evaluates scheduled and actual labor hours and costs. • Helps General Manager to monitor the budget and directs corrective action procedures as necessary to help assure that budget goals are attained. • Attends Management and Staff Meetings as scheduled. • Assists General Manager with achieving daily, weekly, monthly deadlines for submitting reports to Big Steaks Management as outlined on the BSM Calendar: o DSRs o Manager's Log o Payroll/HR Related items o Thank you/Comment Cards o Concierge Report o Staffing Schedules- maintains schedule for FOH o Week in Review o Invoices • Oversees the Front of House Staff - ensuring policies, procedures and codes of conduct are adhered to. • Assists with Daily Line Checks • Assists with the ordering, receiving, inventorying and maintaining costs on Beverage products. • Assists General Manager to ensure all Staff are properly trained and are S-MAC certified. • Prepares the weekly staff schedule for approval by the General Manager. • Other ad hoc projects as assigned by the General Manager. • Conducts the first round of interviews for Front of House Staff for recommendation to the General Manager or hire staff for FOH. • Assists the General Manager with counseling and disciplining employees. • Provides feedback to the General Manager for the Performance Appraisal system. Requirements • 4 years experience in a high volume, fine dining establishment. • S-MAC Certification in all positions. • Elite Certification Job Type: Full-time Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) matching Employee discount Paid training

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Assists the Manager on Duty in planning reservations and assigning parties to appropriate tables, stations and/or servers. • Answers the telephone in a timely, pleasant and courteous manner. Correctly takes, confirms and documents reservations. • Immediately recognizes and greets arriving guests, obtains guests' names, provides names to servers and directs guests to the appropriate waiting areas. • Escorts guests to their assigned table, delivers and presents menus to all guests. • Controls the flow of business by practicing rotation seating, anticipating table turns and following the reservation and seating plan. • Accurately quotes waiting times to guests and correctly maintains the “wait” list. Informs Manager on Duty when waiting time is running over times quoted to our guests. • Nights, weekends, and holiday shifts required Job Types: Full-time, Part-time Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Duties and Expectations: • Cleans front of the house areas, as assigned. These areas include but are not limited to, floors, bar floors/mats, trash cans and restrooms, prior to opening of the restaurant. • Cleans and performs routine maintenance to the exterior of the building according to the housekeeping, cleaning and maintenance schedule established by the kitchen and other managers. • Sets up and breaks down dish machine, including arms, screens, and baskets on a daily basis. Cleans and polishes machine thoroughly. • Checks dish machine to be sure it is operating correctly and immediately reports any defects to a member of the management team. • Washes, stores and stocks allplateware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment to ensure sufficient quantities are on hand to meet the needs of the business. • Checks, on a frequent basis, the water temperature of the dish machine during dishwashing operation to ensure correct temperature. • Removes trash from thedish room and kitchen and places in dumpster regularly throughout the shift. Cleans and sanitizes trash cans and keeps clean liners in cans at all times. • Checks, removes and replaces full linen bags regularly throughout the shift. • Assists front and back of the house personnel in spot cleaning floors, carpeting, walls and other furnishings in order to maintain a safe and pleasing environment for team members and guests. • Assists all restaurant personnel in storing food, equipment, supply,smallwares and other stock items received in the restaurant. • Completes all side work in the front and/or back of the house asassigned and scheduled by the members of the management team. Requirements: • Must be able to lift, handle, and 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 constantly stand and exert well-paced mobility for a period up to four 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, other employees, vendors, suppliers and other business representatives. • 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), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. • Subject to wet floors, temperature extremes, smoke, dust and loud noise. • Ability to speak, read and understand English. • Nights, weekends, and holiday shifts required Job Type: Full-time/ Part-time Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Answering Curbside phone immediately, makes suggestions and answers questions regarding food, beverages • Practices salesmanship to enhance the experience • Uses guests' names regularly throughout the calls and when they pick-up their order • Takes and records food and beverage orders from guests • Processes guests' orders, using the computer terminal. Ensures all items are rung on the computer properly. •Processes payment for each guest •Ensures that all food and beverages are delivered to the guest curbside in a timely manner. • Nights, weekends, and holidays are required • Minimum of 2 years server experience required Job Types: Full-time, Part-time Supplemental pay Tips Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

Compensation Range Earns Tips) Why Join Our Team: * Great earnings potential * Full and part-time hours available * Flexible scheduling to fit your life * Medical coverage starting at $12 per pay period, plus dental and vision * Paid vacation and sick time * No-cost Hospitality, GED and Associates Degree programs * Discounted shift meals and a 25% discount when dining in as a guest * Eligible for up to 50% next day pay (exclusions apply) * Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 * Career growth opportunities What You'll Do: Our bussers set the stage for a memorable meal, ensuring our dining rooms are sparkling clean and guests have everything they need. You'll move like lightning to get tables ready for the next guests and watch their faces light up when you bring a fresh basket of our famous brown bread and butter. You'll also support our servers by refilling drinks and clearing plates in between courses. Your Background: * A can-do attitude: you tackle every task with a smile * Team player: you're always willing to give and ask for help * Prior experience as a busser in a full-service restaurant is preferred, but not required * Able to lift up to 50 lbs and continuously bend, reach and twist; you're constantly on the move * Must be at least 18 years old Who we are: Named to FORTUNE Magazine's "100 Best Companies to Work For" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an E-Verify and equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecake To notify of a non-compliant job posting, please send a notice to ****************************. * A can-do attitude: you tackle every task with a smile * Team player: you're always willing to give and ask for help * Prior experience as a busser in a full-service restaurant is preferred, but not required * Able to lift up to 50 lbs and continuously bend, reach and twist; you're constantly on the move * Must be at least 18 years old Our bussers set the stage for a memorable meal, ensuring our dining rooms are sparkling clean and guests have everything they need. You'll move like lightning to get tables ready for the next guests and watch their faces light up when you bring a fresh basket of our famous brown bread and butter. You'll also support our servers by refilling drinks and clearing plates in between courses.

All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Duties and Expectations: • Assists other kitchen personnel in food preparation and sidework 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. • Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. • 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. • 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. • Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time. • Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business. • 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. • Nights, weekends, and holidays are required shifts. Job Types: Full-time, Part-time Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

Starting February 12, 2024, To apply for this position, we are accepting applications in person at the restaurant between the hours of 10:00am and 7:00pm. We will be conducting interviews immediately after the completion of the application. All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests' dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position's RCSH Employee Training Packet. Duties and Expectations: • Orders, requisitions and stocks all liquor, beverage and other bar supplies according to procedures established in the restaurant. • Mixes and serves alcoholic and non-alcoholic beverages for bar and dining room guests while adhering to all RCSH specifications, recipes and procedures. • Greets all bar guests immediately, makes beverage suggestions and answers questions regarding food and beverage service. • Takes records and rings all food and beverage items ordered by bar guests. Prepares beverages for the service staff only upon receipt of a computer beverage ticket. • Observes bar guests to ensure that guests are satisfied with food, beverages and service; immediately recognizes and responds to any guest's needs and/or requests. • Maintains cleanliness and organization of the bar counter, back bar, bar work areas, shelving and storage areas up to RCSH standards. • Adheres to and complies with all state/local liquor laws and RCSH policies regarding the service of alcoholic beverages. • Performs the cashiering function for the service staff and restaurant. • Nights, weekends, and holiday shifts required. Requirements:: Minimum of 2 years bartender experience required Background checks are required Job Types: Full-time, Part-time Supplemental pay Tips Benefits Health insurance Dental insurance Vision insurance 401(k) matching Employee discount