Executive Sous Chef - Soho House Portland

Soho House & Co.•Portland, OR

About The Position

At Soho House, the Executive Sous Chef assists the Executive Chef in planning, organizing, and leading the Kitchen Department in accordance with company policies and state standards. This role combines culinary, leadership, and human-resource responsibilities, with duties similar to those of a Chef de Cuisine. The Executive Sous Chef helps ensure that kitchen operations run efficiently and meet Soho House standards, working alongside the Executive Chef in an operational capacity and supporting team scheduling, labor management, and development.

Requirements

At least 4–5 years of experience working in a similar high-volume business serving consistent, approachable, elevated dishes and representing global culture.
Culinary training and a professional, passionate, curious approach to developing and growing as a chef.
Experience managing profit and loss, labor, purchasing, vendors, and quality control while delivering 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, professional email etiquette and strong written and verbal communication skills.
Experience training and leading a team and producing large quantities of food, with preparation skills and excellent knowledge of quality food operations.
High school diploma or equivalent trade school certification.
Ability to seize, grasp, turn, and hold objects with the 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

Oversee back-of-house operations, staffing, and food production to deliver effective dining experiences, accommodate special requests and dietary restrictions, and follow allergy procedures.
Maintain health and safety standards established by Soho House and local and regional government.
Build professional relationships with team members and provide educational opportunities to teach and develop their skills and knowledge of the business.
Lead Cookhouse education and training demonstrations, trips, and on-the-job development to promote safe work habits and proper procedures, including responses to dangerous or unsafe situations.
Improve kitchen processes and efficiency while maintaining high food quality and controls for all dishes served.
Purchase and produce high-quality food for seasonal menus; ensure recipes, photographs, and specifications are followed; and maintain signage and food displays for date accuracy, quality, cleanliness, and food safety.
Manage staff schedules, payroll, kitchen setup and breakdown, production, preparation, and proper uniform standards.
Promote teamwork and communication between front- and back-of-house staff, delegating tasks to support smooth service and kitchen operations.
Partner with the Executive Chef to develop event menus and deliver food preparation, food-cost targets, quality, and service.
Share responsibility for proper storage, food orders, food costs, equipment, sanitation, and hygiene in accordance with company and local standards.

Benefits

Full-time employees are eligible for medical, dental, and vision coverage and a retirement fund with a 2% match.
Paid sick days and vacation days for full-time employees.
Domestic and international career progression, including managerial and technical paths.
Mentoring, apprenticeship, local outreach, and sustainability opportunities through Soho Impact.
Internally and externally run learning and development courses.
Cookhouse and House Tonic food and drink trips, training, and events.
Monthly 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.
Competitive compensation packages with global benefits and perks.
Training to develop technical and managerial skills.