Culinary Utility Worker

Ruth's Chris Steak House

West Linn, OR, 97068

Other

25 February 2026

Culinary Utility Worker

Position summary: To assist in the set-up, operation and cleanup of the interior and exterior of the restaurant; washes, stores and stocks all plate ware, glassware, eating utensils, cups, bowls, pots, pans and other smallwares and equipment for the restaurant. Correctly cleans and maintains the dishwashing machine. Keeps dish machine area clean and sanitary.

Benefits:

Flexible scheduling
Paid Time Off
Health Insurance
401K plus match
Employee Assistance Program

Ruth's Chris is looking for potential dishwasher and stewards who are interested in establishing a career with an organization that believes in hospitality, integrity and success for both the members of our team and the company. Ruth's Chris takes pride in growing our team members with careful training and development so that their full potential can be reached.

Requirements:

Desired educational background and proficiencies:

The role involves the need to continually stand and exert a steady level of mobility for a period of up to four hours without rest.
The requirement includes being adept at effective communication and attentive listening with both supervisors and coworkers.
The role entails the ongoing ability to bend, squat, raise, and transport items including dish racks, waste bins, and laundry bags weighing up to 75 pounds.
Clean, arrange, and stock up all plates, glasses, cutlery, cups, bowls, pans, pots, and other small kitchen items and equipment to have an adequate quantity prepared for guest use
Display attentiveness in assisting with spot cleaning tasks for floors, carpets, walls, and furnishings, ensuring a safe and welcoming environment for both staff and visitors
Sharpen your communication prowess to convey messages efficiently and be understood by others
Succeed in a quickly evolving environment
Succeed in collaborative endeavors

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.