Sous Chef

About the role

RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our 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.

Responsibilities

• Lead and develop 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 our Hospitality vision, strategy, and financial goals
• Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment

Requirements

• 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

• 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