Sous Chef

RH; Banbury; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading hospitality company in Banbury is looking for an experienced Sous Chef to oversee kitchen operations and cultivate culinary talent. This role involves leading training, managing financial performance, and ensuring compliance with quality standards. The ideal candidate should have 3+ years of Sous Chef experience in a busy restaurant and possess advanced culinary skills. Join us to drive exceptional guest experiences in a dynamic environment.

Qualifications

• 3+ years of experience as Sous Chef in a high-volume restaurant.
• Proficient in managing financial performance and inventory controls.
• Advanced culinary skills, including knife techniques.

Responsibilities

• Lead and develop culinary team members through training and guidance.
• Support Executive Chef in daily kitchen operations and strategy.
• Ensure compliance with quality and safety standards.

Skills

Financial performance management

Culinary expertise

Training and coaching

Strategic decision-making

Inventory management

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

• 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

OUR REQUIREMENTS

• 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
• 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
• Candidates must have legal authorization to work in the country in which they are applying at the time of application
• Flexibility to work weekends, holidays, and variable shifts as needed

PHYSICAL REQUIREMENTS

• Frequently lift and move up to 25 kg using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment