Sous Chef

RH; Toronto; On-site; CAD 45,000 - 75,000; Full time

Job summary

An established industry player in hospitality is seeking a dynamic Sous Chef to join their culinary team. In this pivotal role, you will lead and develop a high-performing kitchen team, ensuring world-class guest experiences while maintaining the highest culinary standards. Collaborating closely with the Executive Chef, you will shape the kitchen's strategic direction, manage financial performance, and uphold safety regulations. This opportunity offers a chance to thrive in a fast-paced environment where your leadership and culinary expertise will make a significant impact. If you're passionate about creating exceptional dining experiences, this role is perfect for you.

Qualifications

• 3+ years of Sous Chef experience in high-volume restaurants.
• Expertise in financial performance and inventory management.

Responsibilities

• Lead and develop culinary team members to uphold quality standards.
• Support Executive Chef with inventory control and operational excellence.

Skills

Team Leadership

Culinary Expertise

Financial Management

Inventory Management

Communication Skills

Education

Culinary Program Curriculum

Tools

Microsoft Excel

Foodager

Job description

With over 20 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 experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions.
YOUR RESPONSIBILITIES

1. 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
2. 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
3. Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives
4. Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations
5. Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences
6. Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence
7. Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals
8. Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment

OUR REQUIREMENTS

1. 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience
2. Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning
3. Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication
4. Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards
5. Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership

OUR PHYSICAL REQUIREMENTS

1. Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines
2. Work standing and walking for extended periods of time