Executive Sous Chef - Soho House West Hollywood

Soho House • West Hollywood, CA

1d

About The Position

The Executive Sous Chef assists the Executive Chef in planning, organizing, and leading the Kitchen Department in accordance with company policies and state standards. The role combines culinary, leadership, and human resources responsibilities and shares responsibilities similar to a Chef de Cuisine. The Executive Sous Chef helps ensure the kitchen operates efficiently and meets Soho House standards, working alongside the Executive Chef in an operational capacity while supporting scheduling, labor management, and team development.

The position oversees back-of-house operations, staffing, food production, and service needs, including special requests, dietary restrictions, and allergy procedures. It also supports seasonal menu development, event food service, purchasing, food quality and cost controls, kitchen operations, sanitation, and staff training.

The role requires working with the Executive Chef to deliver effective dining and banquet experiences, develop team skills, and maintain safe, efficient kitchen practices. It includes physical activities such as standing, walking, lifting, bending, and moving objects weighing at least 30 pounds.

Requirements

• At least 4–5 years of experience working in a similar high-volume business serving consistent, approachable, elevated dishes representative of global culture.
• Experience with banquet events.
• Culinary training and a passion for developing and growing as a chef.
• Experience managing P&Ls, labor, purchasing, vendors, and quality control while achieving revenue results.
• Consistent and stable work experience, with a desire to support business operations as both an individual contributor and leader.
• Food Serve Safe certification and experience with local sanitation regulations.
• Timely email etiquette and strong written and verbal communication.
• Experience training and leading a team, producing large quantities of food, and preparing food.
• Excellent knowledge of quality food operations.
• High school diploma or equivalent trade school certification.
• Ability to seize, grasp, turn, and hold objects with hands.
• Ability to make periodic fast-paced movements between parts of the property.
• Ability to move, pull, push, carry, or lift at least 30 pounds.
• Ability to occasionally kneel, bend, crouch, and climb.
• Ability to perform physical activities such as lifting, cleaning, and stooping.
• Ability to stand, walk, lift, and bend for long periods.

Responsibilities

• Work alongside the Executive Chef to oversee back-of-house operations, staffing, food production, special requests, dietary restrictions, and allergy procedures.
• Maintain health and safety standards set by Soho House and local and regional government.
• Build professional relationships with team members and provide educational opportunities to teach and develop skills.
• Lead Cookhouse education and training demonstrations, trips, and on-the-job staff development, promoting safe work habits and proper procedures for dangerous or unsafe situations.
• Improve kitchen processes to support efficient operations while maintaining high food quality and controls for all dishes served.
• Purchase and produce quality food for seasonal menus, and ensure recipes, pictures, and specifications are followed.
• Update signage and displays, and monitor dates, food-display quality, cleanliness, and food safety.
• Manage staff schedules, payroll, kitchen setup and breakdown, production, preparation, and proper uniforms.
• Promote teamwork and communication between front- and back-of-house staff, and delegate tasks to support smooth service and kitchen operations.
• Partner with the Executive Chef to develop event menus and deliver food preparation, food-cost management, quality food service, and quality products.
• Share responsibility for proper food storage, food orders, food costs, equipment, sanitation, and hygiene according to company and local standards.

Benefits

• Medical, dental, and vision coverage 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, managerially or technically.
• Training to develop technical and managerial skills.
• Learning and development courses run internally and externally.
• Cookhouse and House Tonic food and drink trips, training, and events.
• 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.

What This Job Offers

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