Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $100,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Job Description
RH Hospitality is a distinguished and rapidly expanding hospitality company with over 20 years of global experience in the industry. The company has carved a niche in curating exceptional culinary journeys within its innovative Design Galleries spread across major locations worldwide. As a leader in hospitality, RH Hospitality strives to blur the line between the comfort of home and the excellence of hospitality by crafting integrated dining experiences that immerse guests in the iconic RH lifestyle. The organization is committed to delivering world-class service through meticulously designed restaurants that not only serve exceptional food but also provide an ambiance of... Show More
Job Requirements
- 3 plus years of previous Sous Chef experience in a high-volume, full-service restaurant
- knowledge of culinary program curriculum or equivalent combination of education and experience
- proven ability to manage financial performance including labor and food costs
- experience with inventory controls
- strategic resource planning skills
- expertise in computer systems including Microsoft Excel, Foodager or other inventory management system
- strong email communication skills
- advanced culinary expertise including mastery of knife techniques and high-level cooking execution
- ability to work autonomously and collaborate effectively
- flexibility to work weekends, holidays, and variable shifts
- physical ability to frequently lift and move up to 50 lbs using proper equipment and techniques
- ability to stand and walk for extended periods
- commitment to safety and sanitation practices in a commercial kitchen environment
Job Qualifications
- 3 plus 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 systems, 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 coaching to uphold culinary standards and support professional growth
- Partner with the Executive Chef in recruitment, hiring, onboarding, and building a high-performing team aligned with the company vision
- Support 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 across hospitality areas ensuring compliance with regulations
- Own service execution by conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences
- Document key updates and insights to ensure team alignment and enhance performance
- Deliver exceptional results in a dynamic business while championing hospitality vision, strategy, and financial goals
- Assume full leadership responsibilities in the absence of the Executive Chef ensuring seamless operations and team alignment
OysterLink - a focused job platform for restaurants and hotels.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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