Sous Chef

Restoration Hardware; Palo Alto (CA); On-site; USD 75,000 - 110,000; Full time

Job summary

Restoration Hardware is seeking a seasoned Sous Chef to lead a high-volume kitchen, partner with the Executive Chef on strategy, and manage inventory and costs to deliver world-class guest experiences.

You will train and coach Team Members, uphold culinary standards, and assume leadership in the Executive Chef’s absence, ensuring continuous smooth operations across shifts.

Qualifications

• Minimum 3+ years as Sous Chef in a high-volume, full-service restaurant or culinary program
• Proven ability to manage labor and food costs and inventory controls
• Proficiency with Microsoft Excel and inventory software such as Foodager
• Advanced culinary techniques and high standards of food execution
• Ability to make autonomous decisions and collaborate with leadership
• Flexible to work weekends, holidays, and variable shifts

Responsibilities

• Lead and develop team members with structured training and in-the-moment coaching to uphold RH’s culinary standards and support professional growth
• Partner with the Executive Chef to shape kitchen strategy, including recruitment, onboarding, and building a high-performing team aligned with RH’s vision
• Support inventory controls and reporting, including labor cost optimization, food cost control, and inventory management
• Drive operational excellence by upholding quality and safety standards across hospitality areas and ensuring regulatory compliance
• Own service execution with line checks, monitor food prep, and lead expediting to maintain guest experiences
• Document updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence
• Deliver exceptional results while championing Hospitality vision, strategy, and financial goals
• Assume full leadership in the Executive Chef’s absence, ensuring seamless operations and team alignment

Skills

Team leadership

Financial management

Excel proficiency

Inventory systems

Culinary expertise

Autonomous decision-making

Weekend availability

Education

Culinary program or equivalent

Tools

Foodager

Email

Job description

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

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