Sous Chef

Rich Table is seeking an experienced and passionate Executive Sous Chef with a deep understanding of California cuisine- a chef who is inspired by seasonality, product-driven cooking, and the philosophy: “Go to the market, see what looks good, and cook it".

Who We Are:
"Go to the market, see what's good & cook it"- This is our motto and how we approach our menu.

We pride ourselves on creating memorable experiences for our guests through every detail- from our market driven menu, craft cocktails & and curated wine list, to our personalized, polished service. This position is ideal for a hospitality professional who thrives in a fast-paced environment, values genuine hospitality, and is excited by the opportunity to support day to day operations within a growing hospitality group.

Summary of Position:
At Rich Table, our core purpose is to exceed the expectations of our guests. The Sous Chef supports the Chef de Cuisine in the day to day leadership and operation of the kitchen, helping ensure consistent execution, organization, food quality, cleanliness, and efficiency.

This is a hands on leadership position responsible for supporting and developing the culinary team while maintaining high standards throughout prep and service. The Sous Chef leads by example, provides clear direction and accountability, and works closely with culinary and FOH leadership to create a positive, professional, and team focused environment.

The primary goals of the Sous Chef are to:

• Support the Chef de Cuisine in leading daily kitchen operations
• Maintain high standards for food quality, consistency, presentation, and execution
• Lead, train, develop, and support the culinary team
• Maintain an organized, clean, safe, and efficient kitchen
• Support food cost, labor, inventory, ordering, and waste management
• Foster a positive, professional, and accountable kitchen culture

Primary Duties and Responsibilities:
Kitchen Leadership & Team Management

• Provide day to day leadership and direction to the kitchen team during prep and service
• Lead by example and help maintain a positive, professional, and team focused work environment
• Train, coach, and develop kitchen employees in preparation, cooking techniques, plating, portion control, sanitation, and safety
• Assign daily responsibilities and oversee completion of prep and production
• Provide clear feedback and hold employees accountable to performance and workplace expectations; support coaching and corrective action as appropriate
• Assist with recruiting, onboarding, training, and development of kitchen employees
• Maintain strong communication with the Chef de Cuisine, FOH leadership, and the kitchen team

Culinary Operations and Service

• Lead kitchen operations during assigned shifts and in the CDC’s absence, including directing the team, expediting service, and working stations as needed
• Ensure food is prepared consistently according to recipes, portioning, and presentation standards
• Make sure stations are properly set up, stocked, organized, and ready for service
• Monitor food quality and execution throughout prep and service
• Help maintain daily prep and production needs and adjust priorities as needed
• Assist the Chef de Cuisine with menu development, specials, recipe testing, and recipe documentation
• Support private events and BEOs (banquet event orders) as needed, including prep coordination and execution
• Oversee opening and closing kitchen procedures, including line checks, walk in and storage review, equipment shutdown, and final kitchen walk through
• Communicate with FOH regarding menu changes, allergies, dietary restrictions, and other service needs

Kitchen Operations, Cost & Safety

• Assist with inventory, ordering, receiving, and proper storage of food and kitchen supplies
• Monitor product usage, portions, and waste to help manage food costs
• Ensure food is properly labeled, dated, rotated, and stored and that walk-ins and storage areas remain organized
• Monitor BOH staffing, hours, breaks, and overtime and communicate concerns to the Chef de Cuisine
• Maintain high standards of cleanliness, sanitation, food safety, and workplace safety
• Ensure kitchen equipment is properly used and report maintenance or repair needs promptly
• Perform other duties as assigned

Job Requirements/Qualifications:

• 3+ years of professional kitchen experience, including experience in a culinary leadership role
• Experience in a high-volume, quality-driven restaurant preferred
• Strong culinary skills and understanding of kitchen operations
• Strong leadership skills with the ability to train, coach, and hold employees accountable
• Working knowledge of inventory, ordering, food cost, portion control, and waste management
• Strong communication, organization, and time-management skills
• Ability to stay calm, organized, and effective during busy service
• Flexible schedule based on the needs of the restaurant
• Spanish language skills are a plus
• Valid supervisory food safety and harassment prevention certifications, or ability to obtain them

Physical Requirements:

• Ability to stand and walk for extended periods and regularly navigate stairs
• Ability to safely lift and carry up to 40 pounds
• Ability to bend, reach, stoop, and perform other physical tasks associated with restaurant operations
• Ability to work safely in a busy restaurant environment
• Ability to perform the essential functions of the position with or without reasonable accommodation

Disclaimer: This job description outlines the primary duties and responsibilities of the position but is not intended to be all-inclusive. Additional duties may be assigned as business needs require. RT Restaurant Group is an equal opportunity employer committed to creating an inclusive and welcoming workplace. Reasonable accommodations are available to qualified individuals with disabilities in accordance with applicable law.