Sous Chef

Sous Chef Position

RH Hospitality continues to expand its distinguished portfolio of Restaurants within its Design Galleries globally. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in its culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions.

Your responsibilities include leading and developing team members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth. Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision. Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives. Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations. Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences. Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence. Deliver exceptional results in our ever-changing and dynamic business while championing RH's Hospitality vision, strategy, and financial goals. Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment.

Our requirements include 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/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 effectively across all levels of leadership. Flexibility to work weekends, holidays, and variable shifts as needed. Physical requirements include frequently lifting and moving up to 50 lbs using appropriate equipment and techniques, comfortable standing and walking for extended periods, and commitment to proper safety and sanitation practices in a commercial kitchen environment.