Lead Sous Chef - High-Volume Kitchen Leader

RH; Los Gatos (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

RH in Los Gatos is seeking an experienced Sous Chef to lead the culinary team in our design gallery restaurant. Working with the Executive Chef, you will oversee daily kitchen operations, train and develop staff, and support recruitment and administrative tasks while upholding RH’s high standards.

You will manage inventory, labor and food costs, implement quality and safety standards, conduct line checks, and ensure exceptional, world-class guest experiences across all service periods.

Qualifications

• 3+ years of Sous Chef experience in a high-volume, full-service restaurant or culinary program curriculum.
• Proven ability to manage financial performance including labor and food costs.
• Expertise with computer systems including Microsoft Excel and Foodager.
• Advanced culinary expertise with knife techniques and high-level cooking standards.
• Ability to work autonomously while collaborating with leadership.
• Flexibility to work weekends, holidays, and variable shifts.

Responsibilities

• Lead and develop team members through training and coaching to uphold culinary standards.
• Partner with Executive Chef on strategic kitchen direction including recruitment and onboarding.
• Support inventory controls, labor cost optimization, and food cost management.
• Uphold quality, safety, and regulatory standards across hospitality areas.
• Own service execution with line checks and expediting for guest experiences.
• Document updates to improve team performance and operations.
• Lead in absence of Executive Chef to ensure seamless operations.

Skills

Sous Chef experience

Team leadership

Financial management

Inventory controls

Excel

Education

Culinary program curriculum

Tools

Excel

Foodager

Job description

RH in Los Gatos is seeking an experienced Sous Chef to lead the culinary team in our design gallery restaurant. Working with the Executive Chef, you will oversee daily kitchen operations, train and develop staff, and support recruitment and administrative tasks while upholding RH’s high standards.

You will manage inventory, labor and food costs, implement quality and safety standards, conduct line checks, and ensure exceptional, world-class guest experiences across all service periods.