54 Posti di lavoro per Executive Chef in Italia

Hosco

Il Valtur Cervinia Cristallo Ski Resort , gioiello dell'hospitality d'eccellenza sulle Alpi e affiliato a Preferred Hotels & Resorts , seleziona una figura di Executive Chef per guidare la direzione gastronomica della struttura e raggiungere nuovi traguardi nell'esperienza culinaria internazionale. Se pensi che innovazione, leadership e attenzione al dettaglio siano i valori fondanti della tua cucina, candidati ora e diventa ambasciatore dell'alta ristorazione nelle nostre suggestive atmosfere montane.

Responsabilità Principali:

• Condurre e coordinare la divisione culinaria assicurando standard elevati di qualità gastronomica e presentazione.
• Progettare, sviluppare e implementare menu creativi, personalizzati per ristorazione, banqueting, eventi e ospitalità internazionale.
• Gestire e ottimizzare tutti i processi di approvvigionamento, stock, logistica e selezione delle materie prime, valorizzando territorio, stagionalità e sostenibilità.
• Applicare rigorosamente le normative HACCP e garantire la sicurezza alimentare nelle pratiche quotidiane.
• Supervisionare budgeting, analisi dei costi di cucina, rapporti con fornitori e pianificazione delle attività di ristorazione.
• Favorire una cultura di inclusione, rispetto della diversità, benessere e formazione continua del team di cucina, ispirando crescita e motivazione.
• Collaborare a stretto contatto con la direzione per raggiungere obiettivi strategici in termini di redditività, qualità del servizio e soddisfazione dell'ospite.
• Gestire efficacemente situazioni di emergenza e mantenere un servizio d'eccellenza anche in condizioni di alta pressione.

Requisiti Richiesti

• Esperienza pregressa come Executive Chef o Executive Sous Chef in contesti alberghieri 5 stelle o superiori
• Background sia in hotel di lusso indipendenti sia in gruppi alberghieri strutturati
• Esperienza nella gestione di brigate numerose (circa 40 risorse), in contesti ad alto volume
• Ottime competenze organizzative, leadership e capacità di gestione del personale
• Forte sensibilità per la qualità del prodotto , la presentazione e il rispetto degli standard luxury
• Supervisione diretta di due cucine : una per il ristorante a buffet e una per il ristorante gourmet
• Capacità di lavorare in stretta sinergia con l'F&B Manager, a cui dovrà relazionare operativamente
• Conoscenza delle norme HACCP e gestione della sicurezza alimentare
• Ottima padronanza della lingua italiana e conoscenza fluente della lingua inglese

Competenze Trasversali Executive Chef ? Leadership, Visione e Soft Skills

• Leadership carismatica, etica e visionaria, capace di coinvolgere e valorizzare ogni componente della brigata.
• Passione per la cucina gourmet, curiosità verso tecniche innovative e attitudine a essere trend setter nel panorama gastronomico.
• Attitudine al problem solving, gestione efficace dello stress e delle priorità in contesti complessi e multiculturali.
• Capacità di lavorare in team, spirito di collaborazione e orientamento al risultato comune.
• Estrema precisione, affidabilità, attenzione al dettaglio e dedizione al miglioramento continuo.

Un pacchetto di Benefit che fà la differenza: 

• Piano incentivi: oltre alla retribuzione concordata, è previsto un sistema premiante (Incentive Plan) legato al raggiungimento di obiettivi condivisi, che valorizza l'impegno e i risultati di ciascuno
• : accesso a sconti da oltre 600 prestigiosi marchi (moda, tecnologia, arredamento, sport e tanto altro)
• Iniziative e : due iniziative pensate per usufruite di offerte dedicate a vostri viaggi e a quelli di amici e parenti
• Formazione continua: partecipazione a diversi corsi di formazione tra cui: corsi in lingua inglese, corsi di comunicazione e sicurezza sul lavoro
• Ambiente di lavoro dinamico: un Team unito e stimolante, dove il tuo contributo è sempre valorizzato
• Alloggio: interni o esterni al corpo centrale del Valtur Cervinia Cristallo Ski Resort
• Mensa per i dipendenti: uno Chef attento si prenderà cura del vostro piano alimentare.

Senti di possedere visione, talento e passione per guidare una cucina di eccellenza in un contesto esclusivo? Candidati tramite il nostro portale! 

Settore: Hotel/Turismo

Ruolo: Ristorazione/Hotellerie

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._
EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act - polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations - breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.
But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.
We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

ROMEO Collection è un Brand giovanissimo e totalmente italiano di prestigiosi Hotel 5* L, per un pubblico internazionale e alla ricerca di esperienze non scontate. La Collection comprende al momento tre Hotel 5* L:

• ROMEO Napoli, operativo dal 2009
• ROMEO Roma , inaugurato il 14 febbraio 2025
• ROMEO Massa Lubrense , in apertura entro il 2026

In ogni struttura della Collection gli ospiti sono accolti in veri e propri percorsi sensoriali per vivere un’esperienza immersiva nell’architettura:

• ROMEO NAPOLI: Modernismo hi-tech del nipponico Kenzo Tange
• ROMEO ROMA: Architettura parametrica della britannico-iraniana Zaha Hadid
• ROMEO Massa Lubrense: Sensibilità dell’artefatto come innesto paesaggistico-naturale di Kengo Kuma

Inoltre, ogni Hotel si caratterizza per questi elementi distintivi:

• collezioni private di incredibili opere d’arte (Mario Schifano, Andy Warhol, Paladino, Francesco Clemente, Guttuso, Mark Kostabi, fotografie dei Fratelli Alinari e Mimmo Jodice)

Per garantire ai nostri ospiti i più alti standard di eccellenza e contribuire al percorso di crescita della collezione ROMEO, abbiamo bisogno di talenti che condividano con noi passione, impegno ed entusiasmo.

Informazioni sul ruolo

Per il nostro prestigioso Hotel 5 Lusso a Roma, siamo alla ricerca di un Executive Pastry Chef di talento, capace di portare creatività, eccellenza e leadership nella nostra brigata di pasticceria.

Responsabilità

• Gestire l’intera produzione di pasticceria per tutti gli outlet dell’hotel, inclusi il ristorante Ducasse Roma e il servizio All Day Dining.
• Contribuire allo sviluppo del menù, garantendo coerenza con l’identità e gli standard della Collection.
• Supervisionare la gestione delle forniture, incluse attivazione ordini, monitoraggio costi e rispetto dei budget.
• Coordinare e motivare la brigata di pasticceria, pianificando turni di lavoro e promuovendo la formazione continua.
• Esperienza consolidata nel ruolo, preferibilmente in contesti Luxury Hospitality o strutture di pari livello.
• Ottima conoscenza e applicazione delle normative HACCP.
• Spiccate capacità di leadership, organizzazione e gestione del team.

Competenze richieste

• Creatività e innovazione nella pasticceria.
• Capacità di lavorare in un ambiente dinamico e sotto pressione.

Competenze preferite

• Esperienza in ristoranti stellati o di alta gastronomia.
• Conoscenza di tecniche di pasticceria avanzate.

Retribuzione e pacchetto di compensi

Offriamo inserimento in una realtà di eccellenza internazionale, ambiente dinamico e attento alla valorizzazione del talento, e opportunità di crescita professionale in un contesto di alta gastronomia.

Dichiarazione di pari opportunità

La selezione è aperta a candidati di entrambi i sessi (L.903/77) e rispetta i principi di parità di trattamento e non discriminazione (D. Lgs. 215/03 e 216/03).

Pastry Chef - Romeo Hotel 5*L / Il Ristorante Alain Ducasse - Romeo Collection Pastry Chef - Romeo Hotel 5*L / Il Ristorante Alain Ducasse Sous Chef di Cucina (M/F) Club Med Resort Italia o all'estero CHEF DE PARTIE (Cuoco Capo Partita) (F/M/X) Chef de Partie - NH Collection Roma Palazzo Cinquecento #J-18808-Ljbffr

Overview

Entra a far parte del team del Hotel Caesar Augustus – Relais & Châteaux , una struttura rinomata per l’eccellenza, l’autenticità e l’ospitalità italiana.
Cerchiamo un Executive Sous Chef , figura chiave che ricoprirà il ruolo di Responsabile di Cucina, guidando tutte le operazioni gastronomiche dell’hotel: ristorante, bar, room service ed eventi speciali - riportando direttamente all’Hotel Manager .
Il candidato ideale è uno chef completo, capace di unire visione creativa, competenze gestionali e leadership, garantendo la massima qualità e coerenza dell’esperienza culinaria Caesar Augustus.

Join the team at Hotel Caesar Augustus – Relais & Châteaux , a property celebrated for its excellence, authenticity, and Italian hospitality.
We are seeking a dynamic Executive Sous Chef who will serve as Head of Kitchen, leading all culinary operations of the hotel including restaurant, bar, room service, and special events -reporting directly to the Hotel Manager .
The ideal candidate is a well-rounded chef who combines creative vision, strong leadership, and managerial expertise to ensure the highest standards of quality and consistency across the property’s gastronomic experience.

Principali Responsabilità

• Presenza costante in cucina e durante i servizi principali, per supervisionare la qualità dei piatti, coordinare la brigata e collaborare con il team di sala garantendo un’esperienza impeccabile per gli ospiti.
• Supervisionare, pianificare e dirigere tutte le attività di cucina, assicurando eccellenza e coerenza in ogni punto di ristorazione.
• Creare e sviluppare menu ispirati alla tradizione italiana e mediterranea, valorizzando ingredienti locali e stagionali.
• Coordinare la selezione, la formazione e lo sviluppo del personale di cucina, promuovendo un ambiente collaborativo, creativo e orientato alla crescita.
• Controllare la qualità, la presentazione e la porzionatura dei piatti, assicurando standard di eccellenza costanti.
• Gestire costi di manodopera, materie prime e spese operative attraverso un’efficiente pianificazione, programmazione e controllo delle scorte.
• Garantire il rispetto delle norme HACCP e di sicurezza alimentare, mantenendo la cucina pulita, sicura e organizzata.
• Collaborare con la Direzione e i reparti F&B per garantire efficienza operativa e perfetta sinergia tra cucina, ristorante e bar.
• Partecipare attivamente al recruitment, alla formazione e al mentoring del team F&B.
• Contribuire alla pianificazione ed esecuzione di eventi e funzioni speciali.
• Rappresentare la visione culinaria della struttura, promuovendo creatività, innovazione e coerenza con l’identità Caesar Augustus.

Main Responsibilities

• Maintain an active presence in the kitchen and during key service periods to oversee dish quality, coordinate the brigade, and collaborate with the service team to ensure an exceptional guest experience.
• Oversee, plan, and direct all kitchen operations, ensuring excellence and consistency across all culinary outlets.
• Design and develop menus inspired by Italian and Mediterranean cuisine, emphasizing local and seasonal ingredients.
• Coordinate the selection, training, and development of kitchen staff, fostering a collaborative, creative, and growth-oriented environment.
• Ensure quality, presentation, and portion control standards are consistently maintained.
• Manage labor, food, and operational costs through effective planning, scheduling, and inventory control.
• Ensure full compliance with HACCP and food safety regulations, maintaining a clean, safe, and organized kitchen.
• Collaborate with management and F&B departments to ensure operational efficiency and seamless coordination between kitchen, restaurant, and bar.
• Actively participate in recruitment, training, and mentoring of F&B staff.
• Lead the planning and execution of events and special functions.
  Represent the property’s culinary vision, promoting creativity, innovation, and alignment with the Caesar Augustus identity.

Requisiti

• Esperienza comprovata come Executive Sous Chef o Chef Responsabile di Cucina in strutture di lusso o ristoranti fine dining (preferibilmente 5*).
• Ottima conoscenza della cucina italiana, mediterranea e internazionale contemporanea.
• Spiccate doti di leadership, gestione del team e comunicazione.
• Capacità di creare menu e gestire in autonomia le operazioni di cucina.
• Competenza nella gestione economica e nel controllo dei costi.
• Creatività, attenzione al dettaglio e passione per l’innovazione e la sostenibilità.
• Ottima padronanza dell’inglese e dell’italiano (obbligatoria); la conoscenza di una terza lingua sarà considerata un plus.
• Conoscenza dei sistemi gestionali di cucina e software F&B.
• È necessario avere i requisiti legali per poter lavorare in Italia.

Requirements

• Proven experience as Executive Sous Chef or Head Chef in luxury or fine dining environments (preferably 5*).
• Strong knowledge of Italian, Mediterranean, and contemporary international cuisine.
• Excellent leadership, team management, and communication skills.
• Ability to design menus and manage kitchen operations autonomously.
• Financial acumen in cost control and resource optimization.
• Creative, detail-oriented, and passionate about innovation and sustainability.
• Fluent English and Italian (mandatory); a third language will be considered an advantage.
• Proficiency in kitchen management systems and F&B software.
• Applicants must have the legal right to work in Italy.

Cosa Offriamo

• Ruolo di leadership in una prestigiosa proprietà Relais & Châteaux.
• Opportunità di crescita e sviluppo professionale.
• Condizioni di impiego attrattive.

What We Offer

• A leadership role in a prestigious Relais & Châteaux property.
• Professional growth and development opportunities.
• Attractive employment conditions.

#J-18808-Ljbffr

Aggrappato a una scogliera a picco sul mare, il Hotel Caesar Augustus – Relais & Châteaux offre da qualsiasi angolo una delle viste più belle al mondo.
Un tempo esclusiva residenza estiva di un principe russo, è stato trasformato oggi in un hotel raffinato, molto amato da re Farouk d'Egitto, che vi prenotava la sua suite per tutto l’anno.
L'azzurro della piscina a sfioro sconfina in quello della baia di Napoli, i sapori del ristorante sono esaltati dalla più bella vista dell’isola, le note del pianoforte ammantano la terrazza al tramonto e i giardini sono di una bellezza straordinaria: emozioni da non perdere!
Benvenuti nel paese degli esteti per scoprire la leggenda azzurra di Capri.

Entra a far parte del team del Hotel Caesar Augustus – Relais & Châteaux , una struttura rinomata per l’eccellenza, l’autenticità e l’ospitalità italiana.
Cerchiamo un Executive Sous Chef , figura chiave che ricoprirà il ruolo di Responsabile di Cucina, guidando tutte le operazioni gastronomiche dell’hotel: ristorante, bar, room service ed eventi speciali - riportando direttamente all’Hotel Manager .
Il candidato ideale è uno chef completo, capace di unire visione creativa, competenze gestionali e leadership, garantendo la massima qualità e coerenza dell’esperienza culinaria Caesar Augustus.

Principali Responsabilità

• Presenza costante in cucina e durante i servizi principali, per supervisionare la qualità dei piatti, coordinare la brigata e collaborare con il team di sala garantendo un’esperienza impeccabile per gli ospiti.
• Supervisionare, pianificare e dirigere tutte le attività di cucina, assicurando eccellenza e coerenza in ogni punto di ristorazione.
• Creare e sviluppare menu ispirati alla tradizione italiana e mediterranea, valorizzando ingredienti locali e stagionali.
• Coordinare la selezione, la formazione e lo sviluppo del personale di cucina, promuovendo un ambiente collaborativo, creativo e orientato alla crescita.
• Controllare la qualità, la presentazione e la porzionatura dei piatti, assicurando standard di eccellenza costanti.
• Gestire costi di manodopera, materie prime e spese operative attraverso un’efficiente pianificazione, programmazione e controllo delle scorte.
• Garantire il rispetto delle norme HACCP e di sicurezza alimentare, mantenendo la cucina pulita, sicura e organizzata.
• Collaborare con la Direzione e i reparti F&B per garantire efficienza operativa e perfetta sinergia tra cucina, ristorante e bar.
• Partecipare attivamente al recruitment, alla formazione e al mentoring del team F&B.
• Contribuire alla pianificazione ed esecuzione di eventi e funzioni speciali.
• Rappresentare la visione culinaria della struttura, promuovendo creatività, innovazione e coerenza con l’identità Caesar Augustus.
• Esperienza comprovata come Executive Sous Chef o Chef Responsabile di Cucina in strutture di lusso o ristoranti fine dining (preferibilmente 5*).
• Ottima conoscenza della cucina italiana, mediterranea e internazionale contemporanea.
• Spiccate doti di leadership, gestione del team e comunicazione.
• Capacità di creare menu e gestire in autonomia le operazioni di cucina.
• Competenza nella gestione economica e nel controllo dei costi.
• Creatività, attenzione al dettaglio e passione per l’innovazione e la sostenibilità.
• Ottima padronanza dell’inglese e dell’italiano (obbligatoria); la conoscenza di una terza lingua sarà considerata un plus.
• Conoscenza dei sistemi gestionali di cucina e software F&B.
• È necessario avere i requisiti legali per poter lavorare in Italia.
• Ruolo di leadership in una prestigiosa proprietà Relais & Châteaux.
• Opportunità di crescita e sviluppo professionale.
• Condizioni di impiego attrattive.

#J-18808-Ljbffr

Director of Talent Acquisition, Hospitality

Job Description

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 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 Responsibilities

• Support 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 Requirements

• 4+ 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 kgs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment

About Us
RH 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.

#J-18808-Ljbffr

Overview

With over 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 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.

Responsibilities

• Support 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 Requirements

• 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 kgs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment

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Overview

With over 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 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.

Responsibilities

• Support 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 Requirements

• 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 kgs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment

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Director of Talent Acquisition, Hospitality

Job Description

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 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 Responsibilities

• Support 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 Requirements

• 4+ 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 kgs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment

About Us
RH 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. #J-18808-Ljbffr