The role...At Soho House a
Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options.
A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.
Main Duties- Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
- 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
- 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 process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
- Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
- Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
- Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
Required Skills/Qualifications:- 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 stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
- Must encompass Food Serve Safe certification and have experienced with local sanitation regulations
- Well-versed and timely email etiquette as well as written and verbal communication
- Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
- High school diploma or equivalent trade school certification
Physical Requirements- Must be able to seize, grasp, turn and hold objects with hands.
- Must be able to work on your feet for at least 8 hours.
- Fast paced movements are required to go from one part of the club to others.
- Must be able to move, pull, carry, or lift at least 40 pounds.
- Occasionally kneel, bend, crouch and climb as required.
In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.
Pay Range
$85,000-$85,000 USD
