Chef de Partie

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 energizing Chef de Partie to contribute to the culinary excellence for which RH Hospitality is known. The ideal candidate is passionate about quality, consistency and continued professional growth. As Chef de Partie, you will play a pivotal role in executing elevated guest experiences in collaboration with the broader culinary team. YOUR RESPONSIBILITIES

• Deliver exceptional culinary results by preparing dishes with precision and maintaining deep knowledge of RH’s menu, ingredients and standards of execution
• Uphold RH’s recipe standards through meticulous attention to cleanliness, preparation and presentation across all assigned stations
• Foster strong communication and alignment with fellow Team Members and Leaders to surpass RH’s service expectations
• Collaborate with location leadership during daily line checks to ensure consistent execution and readiness for service
• Assist with inventory processes to help maintain accuracy, reduce waste and support both service and financial goals

OUR REQUIREMENTS

• + years of related culinary experience in a fast paced, full-service restaurant environment
• Advanced knowledge of food safety regulations
• Proficiency in English is required due to the international nature of our business and the need to communicate with global teams
• Candidates must have legal authorization to work in the country in which you are applying at the time of application
• Flexibility to work weekends, holidays, and variable shifts as needed

PHYSICAL REQUIREMENTS

• Frequently moving and lifting items up to kgs using appropriate techniques and equipment
• Comfortable standing and walking for + hours or extended periods
• Adherence to all safety and sanitation protocols in a commercial kitchen environment