Chef de Cuisine- Soho House Austin

Soho House & Co. • Austin, TX

5d

About The Position

At Soho House, the Chef de Cuisine assists the Executive Chef in planning, organizing, and leading the Kitchen Department. The role combines culinary, leadership, and human-resource skills, with responsibility for helping the kitchen operate efficiently and meet Soho House standards. The Chef de Cuisine works alongside the Executive Chef in an operational capacity and supports team scheduling, labor management, and development.

The position oversees back-of-house operations, staffing, food production, kitchen processes, quality and safety standards, purchasing, and service readiness. It also involves developing staff, coordinating with front-of-house teams, supporting event menus, managing supplier relationships, and contributing to food-cost and operational results.

Requirements

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

Responsibilities

• Oversee back-of-house operations, staffing, and food production to deliver effective and efficient dining experiences, including accommodating special requests and dietary restrictions and following allergy procedures.
• Maintain health and safety standards established by Soho House and local and regional government.
• Build professional relationships with team members and provide education and development opportunities.
• Lead Cookhouse education and training demonstrations, trips, and on-the-job staff development to promote safe work habits and proper procedures, including responses to dangerous or unsafe situations.
• Improve kitchen processes while maintaining high 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 while maintaining quality, cleanliness, and food safety.
• Manage staff schedules, payroll, kitchen setup and breakdown, production, preparation, and uniform standards.
• Promote teamwork between front-of-house and back-of-house staff through communication and task delegation.
• Partner with the Executive Chef to develop event menus and oversee food preparation, food costs, and quality food service and products.
• Share responsibility for storage procedures, food orders, food costs, 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; work with senior leadership and/or finance to review agreements and identify annual cost reductions, deals, or savings.
• Perform other duties as assigned by a supervisor or manager.

Benefits

• Full-time employees are eligible for medical, dental, and vision benefits and a retirement fund with a 2% match.
• Paid sick days and vacation days for full-time employees.
• Career progression opportunities domestically or internationally, managerially or technically.
• Soho Impact opportunities including mentoring, apprenticeship, local outreach, and sustainability initiatives.
• Internally and externally run learning and development courses.
• Cookhouse and House Tonic food and drink trips, training, and events, available to all employees.
• Monthly team events including fitness sessions, cinema screenings, and art classes.
• A substantial meal provided free of charge while on duty in Houses and Restaurants.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED