Junior Sous Chef

RH; Newport Beach (CA); On-site; USD 75,000 - 110,000; Full time

Job summary

RH Hospitality is seeking an Assistant Culinary Leader to drive daily kitchen operations and guest experience in our luxury restaurant environment. You will collaborate with Sous Chefs and Executive Chef to maintain world-class culinary standards and foster a culture of excellence.

You will mentor culinary talent, oversee line checks, and implement processes that enhance efficiency while ensuring compliance with safety and quality regulations.

Qualifications

• 3+ years of experience in full-service restaurants, luxury hospitality preferred.
• Proven leadership, professionalism and teamwork.
• Effective verbal communication in English is required.

Responsibilities

• Lead daily kitchen setup and breakdown.
• Oversee service execution and line checks to maintain high guest experiences.
• Mentor and develop culinary talent and uphold safety standards.
• Coordinate with Executive Chef and Sous Chefs on needs and operations.

Skills

Leadership

Teamwork

English communication

Multitasking

Education

Food safety certificate

Job description

ASSISTANT CULINARY LEADER

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 Assistant Culinary Leader to play a key role in our culinary team. In this role, you will play a key part in delivering exceptional guest experiences while driving operational success and maintaining the highest culinary standards. Working closely with the Sous Chefs, Executive Sous Chef, and Executive Chef, you will help oversee daily kitchen operations, mentor and develop culinary talent, and support the implementation of innovative processes and efficiencies that enhance kitchen performance. As a leader, you will foster a culture of excellence, collaboration, and continuous improvement across the culinary team.

YOUR RESPONSIBILITIES

• Live Our Vision, Values and Beliefs every day
• Lead daily setup and breakdown of the kitchen
• Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences.
• Assist in driving operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations.
• Assist with receiving food orders, ensuring that all items are labeled, dated, stored, and rotated properly.
• Communicate product and/or prep needs to the Executive Chef and/or Sous Chefs.
• Contribute to the daily Leader Notes log with a record of staff, training, service, and food issues addressed during the shift, while maintaining confidentiality with respect to Team Member information.

OUR REQUIREMENTS

• 3+ years of experience working in full-service restaurants, preferably in luxury hospitality, with a demonstrated ability to exemplify strong leadership qualities, professionalism, and teamwork.
• Food safety certificate as required by local mandates
• Proficient culinary expertise, including expert knife techniques and execution of high-level cooking standards
• Effectively multitask, prioritize and manage multiple projects, workload and business partners in a fast-paced environment with minimum supervision
• Flexibility to work weekends, holidays, and variable shifts as needed
• Legal authorization to work in the country of application at the time of hire
• Effective verbal communication in English is required to provide exceptional service to guests and collaborate with fellow Team Members.

PHYSICAL REQUIREMENTS

• Frequent stooping, bending, and reaching, both overhead and below counter height
• Lifting or moving items up to 25 kgs using appropriate equipment and safe handling techniques
• Standing and walking for extended periods as part of daily work activities
• Work performed in a fast-paced commercial kitchen environment, including exposure to high and low temperatures and movement through busy work areas
• Hearing and responding to verbal instructions, kitchen communications, and safety alerts are necessary for safe and effective operations
• Safely ascending and descending stairs, with or without carrying food, beverages, or service equipment
• Ongoing adherence to safety, sanitation, and food-handling standards in a commercial kitchen environment
• Sustaining focus and composure while working across high-temperature and low-temperature stations in a dynamic, high-energy setting
• Reading and interpreting printed or digital preparation lists and recipes as required during daily operations