Sous Chef

Fremont, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $100,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

flexible scheduling

Employee Discounts

Retirement Plan

Career Development

Equal opportunity employer

Job Description

RH Hospitality is a renowned global hospitality company known for its distinguished portfolio of restaurants within exquisite Design Galleries. With over 20 years of worldwide hospitality experience, RH Hospitality continues to grow and innovate by blurring the lines between home and hospitality to provide an integrated experience that deeply engages guests and immerses them in the unique RH lifestyle. The company prides itself on creating environments that are not only welcoming but also artfully designed, delivering a seamless blend of comfort, quality, and exceptional service to all its visitors. As a leader in the hospitality industry, RH Hospitality focuses on... Show More

Job 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
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

Job Qualifications

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

Job Duties

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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