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60 minutes ago
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.ResponsibilitiesLead 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 growthPartner 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 visionSupport the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectivesDrive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulationsOwn service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiencesDocument key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellenceDeliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goalsAssume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignmentOur Requirements3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experienceProven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planningExpertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communicationAdvanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standardsProven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadershipCandidates must have legal authorization to work in the country in which they are applying at the time of applicationProficiency in English is required due to the international nature of our business and the need to communicate with global teamsFlexibility to work weekends, holidays, and variable shifts as neededPhysical RequirementsFrequently lift and move up to 25 kgs using appropriate equipment and techniquesComfortable standing and walking for extended periodsCommitment to proper safety and sanitation practices in a commercial kitchen environmentWe kindly request you submit your application materials, including your resume, in English, as proficiency in English is essential for this role.#LI-EP1About UsRH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.Job InfoJob Identification 39111Job Category HospitalityPosting Date 01/27/2026, 07:52 PMJob Schedule Full timeLocations Montreal RestaurantReplacement's Termination Date 02/02/2026 #J-18808-Ljbffr
