Sous Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $130,000.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

performance bonuses

Meal Allowances

Job Description

RH Hospitality is a globally recognized hospitality group with over 20 years of experience in creating unique and distinguished restaurant experiences within their design galleries worldwide. The company is committed to blending the comforts of home with exceptional hospitality to offer guests a fully immersive lifestyle experience that is distinctively RH. By continually expanding their portfolio of restaurants, RH Hospitality has become synonymous with innovation, quality, and exceptional guest service in the luxury hospitality industry. The company operates full-service restaurants in impressive design spaces, creating a seamless integration of culinary excellence and sophisticated ambiance. Their dedication to craftsmanship, design, and culinary arts puts them at the forefront of the hospitality sector, making them a sought-after employer for culinary professionals and hospitality experts alike.

RH Hospitality is currently seeking a skilled and dynamic Sous Chef to join their esteemed culinary team. This position provides a key leadership role within the kitchen, working closely with the Executive Chef as a pivotal member of the Property Leadership Team. The Sous Chef will be responsible for supervising daily kitchen operations, ensuring that every dish served meets RH's high culinary and quality standards. Additionally, the role involves developing culinary talent through structured training and on-the-spot coaching, supporting the development of a high-performing culinary team that thrives on innovation and teamwork.

The Sous Chef will also assist the Executive Chef with critical administrative tasks such as inventory management, labor cost optimization, and food cost control to maintain the financial health of the restaurant. Upholding all regulatory compliance and operational safety standards is an essential part of the role, ensuring a safe and efficient kitchen environment. The candidate will play a crucial role in service execution from conducting timely line checks to monitoring food preparation and leading the expediting process to ensure an unforgettable dining experience. This leadership role demands strong decision-making skills, flexibility to adapt to a fast-paced environment, and a dedication to RH’s hospitality vision and goals.

This is a full-time, in-person role that requires flexibility to work weekends, holidays, and varied shifts in a high-volume, full-service restaurant setting. The position demands physical stamina, including frequent lifting up to 50 pounds and extended periods of standing and walking, along with a commitment to safety and sanitation protocols. Join RH Hospitality as a Sous Chef and be part of a passionate culinary team striving to redefine hospitality through creative excellence and impeccable service.

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 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 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

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