Sous Chef, Product Leader

RH (Restoration Hardware) Columbus , OH 43216

Posted 4 weeks ago

The Sous Chef Product Leader position will support company leadership in the execution of business strategies for our successful Food & Beverage concepts. 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.

KEY JOB TASKS & 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

  • Ensure that checklist and recipe applications are always updated to the current version

  • Responsible for daily 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 HL

  • Work in partnership with the rest of the Food & Beverage leadership 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 kitchen 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 Hospitality Leader, Business Leader and Executive Chef

  • Contribute to daily confidential Leader Notes log with record of staff, training, service, and food issues dealt with during shift; participate in weekly Leadership Meetings to develop strategies and processes to improve service and increase sales

  • Communicate with leadership 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 dining room and kitchen leadership and staff

ADDITIONAL RESPONSIBILITIES

  • Accountable for maintenance and updates of all order guides

  • Responsible for all daily food inventories, and creation of and placing of daily food order

  • Accountable for the correct receipt of all food products in the building, incorrect products being returned, replacement actions taken, and all credits received

  • Responsible for confirming that all products ordered arrived as ordered, correct product, quality, spec, price, time

  • Responsible for maintaining cleanliness and organization of all food storage areas

  • Possess an encyclopedic knowledge of our products and food standards

  • Along with the Executive Chef, educate all Chefs, Leaders, and associates about our products and standards

RELATED COMPETENCIES:

  • Energetic, accountable and team oriented

  • Reliable, dependable and responsible

  • Ability to proactively find ways to maintain kitchen cleanliness and efficiency

  • Ability to multitask in a fast paced environment with a positive attitude

  • Basic computer skills is a plus

  • Experience with Salido or a similar POS system

  • High level of product knowledge

PHYSICAL REQUIREMENTS

  • Must be able to lift up to 50 pounds

  • Must be able to work standing and walking for extended periods of time

EDUCATION/TRAINING

  • Minimum of 2-3 years experience in the Hospitality industry

  • Leadership experience is a plus

  • Willing to learn new and exciting things

  • 21 years or older

SCHEDULING REQUIREMENTS

  • This position is full time.

  • Candidates must be willing to have flexible schedules and must be willing to work weekends and holidays.

  • Occasional travel may be necessary

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Sous Chef, Product Leader

RH (Restoration Hardware)