About This Role
This Sous Chef role involves planning, organizing, and managing the kitchen department according to company policies and state standards, under the guidance of the Executive Chef. The position requires a motivated individual to positively influence the kitchen team, recruit and train new employees, adhere to allergy procedures, and contribute to new menu development. It suits an operationally creative professional with strong leadership and management experience, passionate about delivering an exceptional dining experience.
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 in other areas of the business
- Support “Cook House” education and training demos, trips, and on-the-job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation
- Influence processes to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
- Manage staff schedules, payroll, kitchen setup/breakdown, production, prep completion, proper staff uniform, and disciplinary procedures when applicable
- Instill teamwork and synergy between front-of-house and back-of-house staff through proper communication and delegate tasks to ensure smooth service and kitchen operations
Requirements
- Minimum of 3-4+ 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
- Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue
- Must possess consistent and stable work experience and encompass the desire to operationally support the business as an individual contributor and leader
- Must encompass Food Serve Safe certification and have experience with local sanitation regulations
- Well-versed and timely email etiquette as well as written and verbal communication
- Experienced in training and leading teams as well as production of large quantity food; preparation and excellent knowledge of quality food operations
- High school diploma or equivalent trade school certification
Benefits
- Soho Friends Membership
- Staff Canteen
