Executive Sous Chef - Soho House New York

Soho House & Co.•New York, NY

5d•$90,000 - $110,000•Onsite

About The Position

At Soho House, the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing, and leading the Kitchen Department according to company policies and state standards. This role requires culinary, leadership, and human resource skills. A key responsibility is to do everything necessary to ensure Soho House’s Kitchen Department is operating at maximum efficiency and to Soho House standards. This is a job for people who love food and are natural leaders! A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the team's scheduling, labor, and development.

Requirements

Minimum of 4-5+ 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 & 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.

Responsibilities

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 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 and on other areas of the business.
Lead “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.
Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety.
Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform.
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.
Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered.
Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards.