Benefits:

401(k)
401(k) matching
Dental insurance
Employee discounts
Health insurance
Vision insurance

Rudy Royale, a busy restaurant on East Bay downtown, is looking for an experienced line cook to add to its growing back-of-house team. We offer competitive pay and optional benefits, including healthcare and a 401k with company match and 2 days off/week.

Ideal candidate would have a passion for food, guest satisfaction and personal growth. Line cook duties will consist of assisting the chef-de-cuisine with their daily tasks.

The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities:

Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

Pay Range: $18.00 - $22.00 per hour

Compensation: $18.00 - $22.00 per hour

About us

The Fusion of Chicken, Cocktails, Live-Fire Grill, and Fun. Nestled in downtown Charleston, Rudy Royale effortlessly blends a vibrant atmosphere with an approachable yet sophisticated seasonal dining experience. Occupying a generous space, Rudy Royale is committed to injecting a sense of playfulness and distinctiveness into East Bay Street.

While Rudy Royale is renowned for its exceptional fried chicken, we take pride in incorporating modern twists into traditional Southern cuisine. Chef Macready Downer adds imaginative touches and unique flavors to the beloved dishes you cherish.

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You come into a shift to find that the prep cook from last shift called out. The walk-in is trashed and there is prep 911’s that are creating multiple menu items 86s? How do you prioritize what needs to be done first?*

What is the most demanding aspect of being a prep cook?*

How can manager best support you when you are busy?*

What is the best way for you to receive corrective feedback?*

Which of the following hurdles during a shift would stress you out the most?*

What strategies do you use to keep a clean workstation when it is busy? *

Describe the last time you had a conflict with a co-worker and how the situation was resolved. *

I was referred to this position by a current employee

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BENEFITS

Health, Vision, Dental, Life Insurance

401 K Matching

Paid Time Off

Fun Environment

Growth Opportunities

Dining Discounts

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Line Cook

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BENEFITS