Culinary Associate

Ruth's Chris Steak House

West Linn, OR, 97068

Other

4 February 2026

Job Title: Culinary Associate

About Us:

Founded in 1965, Ruth's Chris attributes its enduring success to a dedicated team of individuals who are enthusiastic about providing guests with exceptional experiences. The company's ethos revolves around treating team members like family, offering a work environment that nurtures personal and professional growth, while maintaining a standard of hospitality that is as exceptional as their renowned steaks.

Benefits:

Meeting the conditions for health insurance while working an average of 30 hours weekly
A 401(k) fund with a competitive matching benefit
Dining discounts
Employee assistance program
Exciting prospects for growth in one's career path are provided through specialized training initiatives
Paid time off
Referral promotion - recommend a pal and receive a bonus reward

Ready to Shine: Positioned at the center of kitchen operations, our Prep Cooks exhibit a fervor for crafting top-tier meals and establishing remarkable dining occasions with exceptional service and superb food offerings.

Qualifications:

Vigorously get ready, portion, and/or cook food items in line with quality guidelines
Maintain a high level of visual appeal by inspecting and garnishing dishes before they are brought out
Display exceptional skill in operating cutting tools with both speed and caution
Adjust the amounts of ingredients and seasonings to achieve precise cooking procedures and well-rounded flavors
Uphold a positive and professional comportment in your dealings with coworkers and customers
Excel in a lively work environment
Highlight your talent for engaging in successful teamwork and leveraging collective strengths

FAQ's:

Q) Does Ruth’s Chris hire for fine-dining service roles?

A) Yes, service follows upscale dining standards.

Q) Are high-temperature broilers used?

A) Yes, steaks are cooked using specialized broilers.

Q) Do servers manage premium guest experiences?

A) Yes, personalized service is expected.

Q) Are wine and menu pairings important?

A) Yes, menu knowledge is critical.

Q) Are evening shifts the primary focus?

A) Yes, dinner service is the busiest.