RRE Portfolio Careers

Key Responsibilities

• Oversee and support daily kitchen operations to ensure smooth service execution
• Assist the Executive Chef in menu implementation and culinary development
• Maintain high standards of food quality, presentation, consistency, and cleanliness
• Manage prep, mise en place, and service flow across kitchen stations
• Supervise, train, and motivate kitchen staff while fostering a positive team culture
• Ensure compliance with food safety, sanitation, and health regulations
• Monitor food cost, portion control, waste management, and inventory levels
• Inspect deliveries and maintain product quality standards
• Contribute to seasonal menu development and recipe standardization
• Take an active leadership role during busy service periods
• Support scheduling, operational organization, and kitchen efficiency initiatives

Qualifications

• Minimum 2 years of experience in a Sous Chef or senior kitchen leadership role
• Previous experience in upscale casual or fine dining restaurants preferred
• Ability to lead high-volume kitchen operations effectively
• Excellent leadership, communication, and team management skills
• Strong understanding of food cost control and kitchen operations
• Knowledge of food safety and sanitation standards
• Highly organized, detail-oriented, and solution-driven
• Ability to work flexible schedules, including evenings and weekends
• English proficiency preferred