Executive Sous Chef: Lead & Elevate World-Class Kitchens

Restoration Hardware; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

RH Hospitality in New York is seeking an experienced Sous Chef to lead daily kitchen operations, work with the Executive Chef, and uphold RH’s culinary standards while developing talent.

You will help shape the kitchen’s strategic direction, recruit and onboard staff, manage labor and food costs, conduct line checks, and ensure safety and sanitation across the operation, delivering world-class guest experiences even when stepping in for the Executive Chef.

Qualifications

• 3+ years of Sous Chef experience in a high-volume, full-service restaurant or culinary program
• Proven ability to manage financial performance including labor and food costs
• Expertise in computer systems including Microsoft Excel and Foodager and email communication

Responsibilities

• Lead and train Team Members to uphold RH culinary standards and support professional growth
• Collaborate with Executive Chef on strategic direction, recruitment, onboarding, and building a high-performing team
• Support inventory controls, labor and food cost optimization, and inventory reporting
• Maintain quality and safety standards across all hospitality areas and ensure regulatory compliance
• Own service execution, perform line checks, monitor food preparation, and lead expediting for guest experiences
• Document updates to align teams and drive operational excellence
• Deliver exceptional results while supporting RH's hospitality vision, strategy, and financial goals
• Fill leadership gaps in the absence of the Executive Chef to ensure seamless operations

Skills

Team leadership

Culinary expertise

Inventory management

Excel

Foodager

Training & coaching

Communication

Education

Culinary program or equivalent experience

Tools

Microsoft Excel

Foodager

Job description

RH Hospitality in New York is seeking an experienced Sous Chef to lead daily kitchen operations, work with the Executive Chef, and uphold RH’s culinary standards while developing talent.

You will help shape the kitchen’s strategic direction, recruit and onboard staff, manage labor and food costs, conduct line checks, and ensure safety and sanitation across the operation, delivering world-class guest experiences even when stepping in for the Executive Chef.