RH is seeking a Sous Chef with a demonstrated ability to support company leadership in the execution of business strategies for our successful Food & Beverage concept in Chicago. This includes: supporting strategic research and development initiatives, recruiting and training of kitchen staff, ordering and inventory support, providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.

RESPONSIBILITIES

• Live Our Values:  People, Quality, Service and Innovation
• Deliver first-class service to both internal and external guests
• Support the Executive Chef in daily tasks as well as take a leadership role in identifying new strategies to improve revenue and the customer experience
• Assume the role and responsibilities of the Executive Chef when he or she is not present
• Assist with onsite and offsite events
• Develop and maintain a working knowledge/interest in RH core furnishings business
• Assume primary accountability for testing new recipes and ensuring quality standards for food at all times
• Maintain the recipe book
• Oversee inventory ordering, receiving, and rotation as needed 
• Consistently uphold the highest standards of cleanliness and sanitation. Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant
• Complete any additional tasks as assigned by the Chef or GM
• Work in partnership with the rest of the Food & Beverage management team to execute daily priorities    
• Recruit the right level and type of talent for our ever-changing business and conduct pre-employment interviews
• Directly supervise, coach, and train kitchen staff during daily shift rotations
• Mentor, train, and conduct in-the-moment coaching to develop the Back-of-House team, including ensuring that all staff pass and maintain their ServSafe certification
• Resolve any human resources issues in a timely manner in partnership with the General Manager and Executive Chef
• Contribute to daily confidential Manager Notes log with record of staff, training, service, and food issues dealt with during shift; participate in weekly Management Meetings to develop strategies and processes to improve service and increase sales
• Communicate with management any product or service issues or opportunities for the Kitchen area
• Embrace change and deliver top results no matter the obstacle
• Foster and maintain open communication between Front-of-House and Back-of-House  management and staff

REQUIREMENTS

• Minimum of 2 years relative experience in hospitality industry
• ServSafe Manager Certified
• Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer
• 21 years or older
• Ability to work independently and with all levels of leadership in a fast paced environment
• Strong ability to lead an F&B team and own accountability for specific revenue goals
• Excellent written and verbal communication skills with notable attention to detail
• Team player with enthusiastic outlook and creative mind
• Strong decision making abilities
• Mac and PC knowledge a plus
• Experience with Excel, PowerPoint, Word & Adobe Illustrator a plus
• Experience with industry software, i.e. Aloha or similar POS systems
• Business development and entrepreneurial experience a plus
• Advanced knife skills

 PHYSICAL REQUIREMENTS

• Must be able to lift up to 50 pounds
• Must be able to work standing and walking for extended periods of time

 SCHEDULING REQUIREMENTS

• This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends and holidays.