Sous Chef - Join the Team!

RH Hospitality is a renowned global hospitality company with over 20 years of experience in the industry. They are known for their distinguished portfolio of restaurants within their Design Galleries located worldwide. The company uniquely blends hospitality with home design, aiming to create an integrated and immersive experience that embodies the RH lifestyle for all guests. RH Hospitality continues to expand its presence internationally, driven by a commitment to unparalleled guest service and culinary excellence. RH is currently seeking a skilled and highly motivated Sous Chef to join their culinary leadership team. This is a pivotal role that demands an experienced culinary professional who can uphold and elevate RH's high standards of food and service quality. The Sous Chef will collaborate closely with the Executive Chef to oversee the daily operations of the kitchen, manage and develop culinary talent, and contribute to recruitment and administrative functions. As a member of the Property Leadership Team, this role entails steering the kitchen’s strategic direction while maintaining operational efficiency and excellence. The Sous Chef will lead the culinary team by providing structured training and hands-on coaching to ensure all culinary activities align with RH's exacting standards. The role also involves assisting with inventory management, labor cost optimization, and food cost controls to support the overall financial goals of the establishment. Upholding safety and quality standards is paramount, and the Sous Chef will ensure full compliance with all health and safety regulations. By conducting line checks and monitoring food preparation processes, the Sous Chef guarantees the delivery of exceptional guest experiences every service. This position requires a dynamic leader who can thrive in a fast-paced environment, maintain seamless operations in the Executive Chef’s absence, and champion RH’s values and vision throughout the culinary department.

• 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent combination of education and experience
• Proven ability to manage financial performance including labor and food costs, inventory controls, and strategic resource planning
• Expertise in computer systems including Microsoft Excel, Foodager or other inventory management system, and email communication
• Advanced culinary expertise including mastery of knife techniques and execution of high-level cooking standards
• Proven ability to work autonomously while making strategic decisions and collaborating across all leadership levels
• Flexibility to work weekends, holidays, and variable shifts as needed
• Frequently lift and move up to 50 lbs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment