Executive Chef

Responsibilities

• Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH’s Culinary standards and support their professional growth
• Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH’s vision
• Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success
• Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives
• Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences
• Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth
• Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence

Requirements

• 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant
• 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