Chef de Cuisine- Soho House Austin

Soho House•Austin, TX

About The Position

The Chef de Cuisine assists the Executive Chef in planning, organizing, and leading the Kitchen Department. This role combines culinary and leadership responsibilities with human resource and operational support, ensuring the kitchen operates efficiently and meets Soho House standards. The Chef de Cuisine works alongside the Executive Chef to oversee back-of-house operations, staffing, food production, scheduling, labor, and team development while delivering consistent, approachable, elevated dining experiences. The position involves developing seasonal menus, maintaining recipes and food presentation standards, managing food purchasing and costs, supporting events, maintaining kitchen equipment and sanitation, and building distributor and purveyor relationships. The Chef de Cuisine also trains and develops staff, promotes safe work practices, and coordinates with front-of-house teams and senior leadership.

Requirements

At least 4–5 years of experience working in a similar volume-based business with global culture and consistent, approachable, elevated dishes.
Culinary training and a strong interest in developing and growing as a chef.
Experience training and leading a team and producing large quantities of food.
Preparation skills and excellent knowledge of quality food operations.
Experience managing P&Ls, labor, purchasing, vendors, and quality control while delivering revenue results.
Consistent and stable work experience, with willingness to support the business operationally as both an individual contributor and leader.
Food Serve Safe certification and experience with local sanitation regulations.
Strong and timely email etiquette, along with written and verbal communication skills.
High school diploma or equivalent trade school certification.
Ability to grasp, turn, and hold objects with hands; work on feet for at least 8–10 hours; move quickly between kitchen and storage areas; occasionally move, pull, carry, or lift up to 50 pounds and regularly handle 35 pounds; tolerate occasional exposure to cold, heat, and water; and occasionally kneel, bend, crouch, and climb.

Responsibilities

Oversee back-of-house operations, staffing, food production, special requests, dietary restrictions, and allergy procedures alongside the Executive Chef.
Maintain health and safety standards established by Soho House and applicable local and regional government requirements.
Build professional relationships with team members and provide opportunities to teach and develop their skills.
Lead Cookhouse education and training demonstrations, trips, and on-the-job development, promoting safe work habits and proper procedures for unsafe situations.
Improve kitchen processes while maintaining food quality and controls for all dishes served.
Purchase and produce high-quality food for seasonal menus; ensure recipes, pictures, and specifications are followed and update signage and displays to support quality, cleanliness, and food safety.
Manage staff schedules, payroll, kitchen setup and breakdown, production, preparation, and uniform standards.
Promote teamwork between front- and back-of-house staff through communication and delegation to support smooth service and kitchen operations.
Partner with the Executive Chef on event menus, food preparation, food costs, and delivery of quality food service and products.
Share responsibility for proper food storage, ordering, food cost, equipment, sanitation, and hygiene in accordance with company and local standards.
Report and follow up on maintenance issues and ensure kitchen equipment is in good working condition.
Maintain distributor and purveyor relationships and work with senior leadership and/or finance to review agreements and identify cost reductions, deals, or savings annually.
Perform other duties as assigned by a supervisor or manager.

Benefits

Medical, dental, and vision benefits for eligible full-time employees.
Retirement fund with a 2% match for eligible full-time employees.
Sick days and vacation days for full-time employees.
Career development opportunities domestically or internationally, and managerially or technically.
Training to develop technical and managerial skills.
Internally and externally run learning and development courses.
Cookhouse and House Tonic food-and-drink trips, training, and events, available to all employees.
Team events, including fitness sessions, cinema screenings, and art classes.
A substantial meal provided free of charge while on duty in the Houses and Restaurants.
Soho Impact initiatives, including mentoring, apprenticeship, local outreach, and sustainability.