Sous Chef
On-site · Detroit, Michigan, United States
Job Summary
Lead and develop the kitchen team by providing structured training and in-the-moment coaching to uphold RH’s culinary standards and support professional growth; partner with the Executive Chef to shape the kitchen’s strategic direction, including recruitment, onboarding, and building a high-performing team aligned with RH’s vision; support inventory controls and reporting (labor and food costs, inventory management) to align with business objectives; drive operational excellence by upholding quality and safety standards across hospitality areas; own service execution with line checks, monitor food preparation, and lead expediting to deliver world-class guest experiences; document updates to enhance team performance and align with operational excellence; assume full leadership in the absence of the Executive Chef; deliver results while championing the Hospitality vision and financial goals.
Required Qualifications
- 3+ years of 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
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