Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,600.00 - $65,600.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Equal opportunity employer
Job Description
RH Hospitality is a renowned leader in the hospitality industry with over 20 years of global experience specializing in the unique blend of dining and design. The company is celebrated for its commitment to creating extraordinary experiences for guests through its distinctive portfolio of Restaurants and Design Galleries worldwide. RH Hospitality focuses on seamlessly integrating the elements of home comfort with high-end hospitality, delivering an immersive and sophisticated lifestyle experience that resonates with their clientele deeply. Their establishments are not just places to dine; they are environments that echo the elegance, creativity, and comfort that RH is known for, serving... Show More
Job Requirements
- 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant 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 across leadership levels
- 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 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
- Advanced culinary expertise including mastery of knife techniques and high-level cooking standards
- Proven ability to work autonomously and collaborate effectively with leadership
- Expertise in computer systems including Microsoft Excel, Foodager or other inventory management system, and email communication
Job Duties
- Lead and develop team members by providing structured training and coaching to uphold culinary standards and support professional growth
- Partner with the Executive Chef in shaping kitchen strategy including recruitment, hiring, onboarding, and building a high-performing team
- Support Executive Chef with inventory controls and reporting including labor cost optimization, food cost control, and inventory management
- Drive operational excellence by implementing and upholding quality and safety standards ensuring compliance with regulations
- Own service execution by conducting line checks, monitoring food preparation, and leading expediting to maintain guest experiences
- Document updates and insights to ensure alignment and enhance team performance
- Assume full leadership responsibilities in the absence of the Executive Chef to ensure seamless operations and team alignment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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