veterans | Regional Chef in Yountville, CA

Regional Chef

  • Yountville - RH Hospitality
  • $52,720.00 - 82,120.00 / Year *
  • 1 California Dr
  • Yountville, CA 94599
  • Full-Time



Check out similar listings!

Loading some great jobs for you...




The right candidate will have an immediate connection to our Values (People, Service, Quality and Innovation). This candidate will be extremely flexible and enjoy a startup mentality and an environment that changes day to day. They will assume positive intentions at all times. They will be personable, open to learning, collaborate well with others, love hospitality and have a positive attitude.

GENERAL SUMMARY OF POSITION:

The Opening/Regional Chef is responsible for leading all programs, systems, routines and standard operating procedures related to the day-to-day culinary operations of up to five RH Hospitality kitchen locations. This includes accountability for leading and directing the implementation and maintenance of all culinary operations, supporting strategic research and development initiatives, training of kitchen staff, ordering, receiving and inventory support, providing world class customer service to internal and external guests, and maintenance of all equipment and facilities.

On property, the Opening/Regional Chef is responsible for supporting and coaching the property Executive chef in setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.

In addition to their opening responsibilities, the Opening/Regional Chef will be responsible for training and development of all future property Executive Chefs in their Region. Along with the Director of Culinary Programs, the Opening/Regional Chef will be responsible for the roll-out and maintenance of all hospitality and culinary standards, direct oversight of kitchen operations, and the long-term growth of the culinary program of RH Hospitality.

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.

ESSENTIAL RESPONSIBILITIES DURING OPENING:

  • Along with the VP of Openings, train the property team on all standards and procedures during opening
  • Ensure the kitchen team is prepared and ready for service and that all food meets the highest standards of quality and consistency
  • Implement and maintain daily food preparation and quality control standards
  • Ensure that all food is high quality, consistent, timely and desirable to the guests
  • Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
  • Solely accountable for managing and supervising all kitchen leaders before, during and after opening
  • Support management and gallery team and kitchen team members with daily tasks to ensure readiness for service

ESSENTIAL RESPONSIBILITIESAS A REGIONAL:

  • Responsible for all pre-opening training and continued development of each property Executive Chef
  • Accountable for the creation, implementation, and maintenance of all culinary SOP s, recipes, and manuals
  • Direct oversight of Property Executive Chefs for meeting forecasted food cost, labor cost, and operating expense budgets
  • Ensure that all property chefs are meeting all required standards
  • Drive the continued creative education of the property Executive Chefs
  • Along with the Director of Culinary Programs continue the creative development of the RH Gallery and Guesthouse menus
  • Accountable for continued professional development of Property Executive Chefs through both remote and on-site support

Additional Essential Functions:

  • In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
  • Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders
  • Ability to work cooperatively with others
  • Ability to accept direction and constructive criticism
  • Ability to complete tasks in a timely manner
  • Ability to effectively multitask and manage multiple projects
  • Ability to maintain consistent attendance and punctuality

REQUIREMENTS:

  • Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine wine and beer
  • ServSafe Manager Certified
  • Ability to prioritize and get things done in a rapidly changing environment
  • Ability to be a leader with a desire to educate and empower team members and create accountability standards
  • Strong attention to operational and administrative detail
  • Exemplary interpersonal communication skills
  • Team player with enthusiastic outlook and creative mind
  • Computer proficiency: POS software, Microsoft Word, Excel
  • Minimum 5 years of experience in service and hospitality management positions
  • Finance or Accounting background a plus
  • A./B.S. degree

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to sit, talk and hear. The employee is also frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 50 pounds and

frequently lift and/or move up to 80 pounds.

SCHEDULING REQUIREMENTS:

This position is full-time. The hours may vary, depending on scheduling needs. Candidate must be willing to have flexible schedules and must be willing to work occasional weekends or evenings. Candidate must be willing to travel extensively.

NON-ESSENTIAL DUTIES AND RESPONSIBILITIES:

The above information is representative of the work performed in this position, however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.

Restoration Hardware 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.

More detail about Yountville - RH Hospitality part of RH Hospitality, please visit
Associated topics: chef, culinary, culinary school, dining chef, executive, pantry, pastry chef, sous, sous chef, sushi chef


* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.