Sous Chef

RH; Greenwich (CT); In loco; USD 60.000 - 86.000; Tempo pieno

Descrizione del lavoro

RH Hospitality is seeking an experienced Sous Chef to join our leadership team in Greenwich, CT. You will partner with the Executive Chef to oversee daily kitchen operations, train and develop staff, manage labor and food costs, and uphold RH’s culinary standards across high-volume service.

You will lead service execution, adjust during peak periods, and play a key role in recruitment, onboarding, and team alignment with RH’s vision. Weekend and holiday availability is required.

Competenze

• 3+ years of sous chef experience in a high-volume, full-service restaurant or culinary program
• Proven ability to manage labor costs, food costs, inventory controls and strategic planning
• Proficiency with Microsoft Excel, Foodager (or similar inventory system) and professional email communication
• Advanced culinary techniques and consistent execution of high standards
• Ability to work autonomously, make strategic decisions and collaborate with leadership
• Availability to work weekends, holidays, and variable shifts

Mansioni

• Lead and develop team members through structured training and on-the-spot coaching to uphold RH’s culinary standards
• Partner with the Executive Chef to shape kitchen strategy, including recruitment, onboarding, and team building
• Assist with inventory controls, labor cost optimization, and reporting aligned with business goals
• Ensure safety and quality standards across all hospitality areas and regulatory compliance
• Oversee service execution, conduct line checks, monitor prep, and lead expediting for guest experiences
• Document updates to improve team performance and operations
• Drive results while supporting RH’s hospitality vision, strategy, and financial targets
• Take full leadership in the Executive Chef’s absence to maintain smooth operations

Conoscenze

Team leadership

Cost control

Training & coaching

Advanced culinary skills

Autonomy

Formazione

Culinary program curriculum

Strumenti

Microsoft Excel

Foodager

Email

Descrizione del lavoro

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
• Flexibility to work weekends, holidays, and variable shifts as needed

PHYSICAL REQUIREMENTS

• Frequently lift and move up to 50 lbs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment