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