Sous Chef
On-siteLos Gatos, California, United States
Job Summary
Lead and develop team members through structured training and in-the-moment coaching to uphold culinary standards. Partner with the Executive Chef on strategic direction, including recruitment, hiring, and building a high-performing team aligned with RH's vision. Support inventory controls and reporting to optimize labor and food costs while ensuring compliance with safety regulations. Own service execution by conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences. Assume full leadership responsibilities in the absence of the Executive Chef. Requires 3+ years of Sous Chef experience in high-volume, full-service restaurants and flexibility to work weekends and holidays.
Required Qualifications
- 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant
- culinary program curriculum
- 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
- 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
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