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Sous Chef
Summary
Sous Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Mon, 16 Jul 2018 17:00:00 GMT |
| Experience | Minimum 2 years of experience |
| Location | 19 9th Ave, New York, NY 10014, USA |
Sous Chef
Description
We believe that service starts inside the organization and embrace a concept called “People First.” At RH, do your best work in an inspiring space, enjoy a 50% product discount and receive opportunities for career advancement.
To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in 2015 with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers.
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 2015. 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.
BENEFITS
Great benefits package with premier medical, dental and vision partners
Rewarding paid time-off plans, including vacation, sick time, personal days, company holidays and more
Substantial associate discount of 50% off regularly priced RH merchandise and 30% off sale items
Access to all RH Members Program benefits, including complimentary design services
High-value discounts with respected national vendors, partners and retailers
Generous Referral Bonus Program to reward associates for recruiting top talentRH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.
To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in 2015 with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers.
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 2015. 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.
BENEFITS
Great benefits package with premier medical, dental and vision partners
Rewarding paid time-off plans, including vacation, sick time, personal days, company holidays and more
Substantial associate discount of 50% off regularly priced RH merchandise and 30% off sale items
Access to all RH Members Program benefits, including complimentary design services
High-value discounts with respected national vendors, partners and retailers
Generous Referral Bonus Program to reward associates for recruiting top talentRH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.
We believe that service starts inside the organization and embrace a concept called “People First.” At RH, do your best work in an inspiring space, enjoy a 50% product discount and receive opportunities for career advancement.
To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in 2015 with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers.
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 2015. 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.
BENEFITS
Great benefits package with premier medical, dental and vision partners
Rewarding paid time-off plans, including vacation, sick time, personal days, company holidays and more
Substantial associate discount of 50% off regularly priced RH merchandise and 30% off sale items
Access to all RH Members Program benefits, including complimentary design services
High-value discounts with respected national vendors, partners and retailers
Generous Referral Bonus Program to reward associates for recruiting top talentRH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.
To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in 2015 with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers.
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 2015. 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.
BENEFITS
Great benefits package with premier medical, dental and vision partners
Rewarding paid time-off plans, including vacation, sick time, personal days, company holidays and more
Substantial associate discount of 50% off regularly priced RH merchandise and 30% off sale items
Access to all RH Members Program benefits, including complimentary design services
High-value discounts with respected national vendors, partners and retailers
Generous Referral Bonus Program to reward associates for recruiting top talentRH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.RH HOSPITALITY
OUR DESIGN GALLERIES SEAMLESSLY INTEGRATE RH'S BRANDS WITH A WORLD-CLASS HOSPITALITY OFFERING BY CELEBRATED RESTAURATEUR AND FOUNDING PRESIDENT OF RH HOSPITALITY, BRENDAN SODIKOFF. FEATURING A SEASONAL, INGREDIENT-DRIVEN MENU, ARTISANAL WINES AND HANDCRAFTED COFFEES, RH HOSPITALITY INCLUDES A CAFÉ/RESTAURANT, WINE VAULT, PANTRY AND BARISTA BAR.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Mon, 16 Jul 2018 17:00:00 GMT |
| Experience | Minimum 2 years of experience |
| Location | 19 9th Ave, New York, NY 10014, USA |
Skills
Staff Scheduling
New York Restaurant experience
Fast-Paced Experience
Culinary Degree/Training
By applying you confirm you have these skills.
RH
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Mon, 16 Jul 2018 17:00:00 GMT |
| Experience | Minimum 2 years of experience |
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19 9th Ave, New York, NY 10014, USA