Sous Chef

Richmond, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,100.00 - $83,900.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development programs

flexible scheduling

Job Description

RH Hospitality is a renowned name in the hospitality industry, boasting over 20 years of global experience in delivering exceptional service and experiences. The company has established a distinguished portfolio of restaurants integrated within their Design Galleries worldwide, setting a new standard for luxury hospitality that seamlessly blends the comfort of home with the sophistication of a premium hospitality environment. RH's mission is to create an immersive lifestyle experience that goes beyond dining, engaging guests in the distinctive RH lifestyle characterized by elegance, innovation, and meticulous attention to detail.

As a dynamic and rapidly expanding hospitality company, RH continue... Show More

Job Requirements

3+ years of sous chef experience in a high-volume, full-service restaurant or culinary program curriculum or equivalent
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 leadership
flexibility to work weekends, holidays, and variable shifts as needed
frequently lift and move up to 50 lbs with 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 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 high-level cooking standards
proven ability to work autonomously and collaboratively across leadership levels
flexibility to work weekends, holidays, and variable shifts

Job Duties

lead and develop team members by providing structured training and coaching to uphold culinary standards
partner with the executive chef in shaping the kitchen's strategic direction including recruitment and building a high-performing team
support executive chef with inventory controls, labor cost optimization, food cost control, and inventory management
drive operational excellence by implementing quality and safety standards ensuring compliance
own service execution including conducting line checks, monitoring food preparation, and leading expediting
document key updates and insights to support ongoing operational excellence
deliver exceptional results while championing hospitality vision and financial goals
assume full leadership responsibilities in the absence of the executive chef

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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