Executive Sous Chef at RH Restoration Hardware

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

90000.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High-Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment

Industry

Design Services

Description

With over 30 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an energizing and motivated Executive Sous Chef to inspire our Culinary Team. In this role, you will partner closely with the Executive Chef to ensure an uncompromising commitment to quality and hospitality through developing Culinary talent and overseeing certain aspects of Culinary Operations. As Executive Sous Chef, you will guide the team to create extraordinary guest experiences while also assisting in optimizing performance, innovation, and efficiency. YOUR RESPONSIBILITIES * 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 closely with the Executive Chef to shape the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH’s vision * Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success with the Executive Chef * 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 OUR REQUIREMENTS * 4+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant * Proven skill at managing 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 PHYSICAL REQUIREMENTS * Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines * Work standing and walking for extended periods of time RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Responsibilities

Partner with the Executive Chef to lead the culinary team, oversee daily kitchen operations, and ensure high standards of quality and hospitality. Drive financial performance through inventory control and labor optimization while managing staff development and service execution.