Executive Sous Chef

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.Director of Talent Acquisition, Hospitality Executive Sous Chef RH is seeking an experienced Executive Sous Chef to support the Executive Chef in leading our Culinary Team. In this role, you will help shape and execute our culinary vision while overseeing daily operations and cultivating talent at all levels in the kitchen. You will drive food quality, operational excellence and team performance while fostering a culture of innovation and hospitality that reflects RH’s commitment to creating world‑class guest experiences. The ideal candidate is passionate about developing high‑performing teams, elevating culinary standards and optimizing efficiency. As a key leader within RH Hospitality, you will collaborate across cross‑functionally to advance our business objectives and reinforce our culture.Your ResponsibilitiesSupport the strategic direction of the kitchen by partnering with the Executive Chef on vision‑setting, team structure, and operational planning to build a high‑performing team aligned with RH’s values and standards.Develop and lead Culinary Team Members through structured training, mentorship and in‑the‑moment coaching and guidance to foster professional growth and uphold RH’s Culinary standards.Oversee daily kitchen operations in partnership with the Executive Chef, ensuring seamless execution of food preparation, detailed daily line checks and expediting service to deliver flawless guest experiences.Drive business performance through inventory control, labor and food cost optimization and expense management in alignment with RH’s financial and business objectives.Elevate quality and safety standards by enforcing food safety, sanitation and regulatory compliance across all hospitality areas, ensuring operational excellence.Document and communicate key updates and insights to enhance alignment, inform decision‑making and continuously improve team and kitchen performance.Serve as the leader in the Executive Chef’s absence, providing continuity in leadership, operational integrity and cultural alignment.Our Requirements4+ years experience in a Chef de Cuisine, Executive Sous Chef or equivalent leadership role in a high‑volume, full‑service restaurant.Demonstrated ability to manage financial performance, including labor and food costs, inventory controls and staffing plans.Strong computer proficiency, including Microsoft Excel, Foodager (or equivalent inventory system) and professional email communication.Advanced culinary skills, including mastery of knife techniques and high‑level execution in fast‑paced, high‑standard kitchens.Proven leadership and decision‑making ability with experience training and managing teams at scale.Candidates must have legal authorization to work in the country in which they are applying at the time of application.Proficiency in English is required due to the international nature of our business and the need to communicate with global teams.Flexibility to work weekends, holidays, and variable shifts as needed.Physical requirements: frequently lift and move up to 25 kg using appropriate equipment and techniques; comfortable standing and walking for extended periods; commitment to proper safety and sanitation practices in a commercial kitchen environment.We kindly request you submit your application materials, including your resume, in English, as proficiency in English is essential for this role.Milan, Lombardy, Italy#J-18808-Ljbffr