About This Role
Leading the kitchen department and assisting the Executive Chef in planning, organizing, and overseeing all culinary operations is the core of this role. The Chef de Cuisine will ensure the kitchen operates efficiently and to Soho House standards, utilizing strong culinary, leadership, and human resource skills. This position suits a passionate food lover and natural leader who will support the team's scheduling, labor, and development.
Responsibilities
- Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing back-of-house (BOH) operations, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedures
- Maintain Health and Safety standards set by Soho House, local, and regional government
- Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
- Lead "Cook House" education and training demos, trips, and on-the-job staff development to ensure safe work habits and proper process and procedure if encountered with a dangerous or unsafe situation
- Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
- Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures, and specifications are followed, as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety
- Manage staff schedules, payroll, kitchen setup/breakdown, production, prep is completed, and staff wear proper uniform
- Instill teamwork and synergy between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
- Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service, and product are delivered
- Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, and hygiene to Company and local standards
- Report and follow up on any maintenance issues, ensure all the kitchen equipment is working and in good condition
- Curate and maintain distributor and purveyor relationships
- Work directly with senior leadership and/or finance team to review agreements and devise cost reductions, deals, or fiscal savings with said distributor accounts annually
- Perform other duties as assigned by supervisor/manager
Requirements
- Minimum of 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable, and elevated dishes
- Culinary trained and professional who is passionate and curious to develop and grow as a Chef
