Executive Sous Chef - Soho House Portland

Soho House • Portland, OR

7d

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. This role combines culinary, leadership, and human resource responsibilities and shares duties similar to a Chef de Cuisine. The Executive Sous Chef works alongside the Executive Chef in an operational capacity to help ensure the kitchen operates efficiently and meets Soho House standards, while also supporting scheduling, labor management, and team development.

The role oversees back-of-house operations, staffing, food production, and service needs, including special requests, dietary restrictions, and allergy procedures. It also contributes to seasonal menu development, event menus, purchasing, food cost control, quality standards, sanitation, and equipment management. The Executive Sous Chef leads staff education and training and builds effective communication and teamwork between front- and back-of-house teams.

Requirements

• At least 4–5 years of experience working in a similar volume-based business serving globally influenced, consistent, approachable, elevated dishes.
• Culinary training and a passion for and curiosity about developing and growing as a chef.
• Experience managing P&Ls, labor, purchasing, vendors, and quality control while delivering revenue results.
• Consistent and stable work experience and willingness to support the business operationally as both an individual contributor and a leader.
• Food Serve Safe certification and experience with local sanitation regulations.
• Strong, timely email etiquette and written and verbal communication skills.
• Experience training and leading a team and producing food in large quantities.
• Preparation skills and excellent knowledge of quality food operations.
• High school diploma or equivalent trade school certification.
• Ability to grasp, turn, hold, and handle 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, and 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, food production, special requests, dietary restrictions, and allergy procedures alongside the Executive Chef.
• Maintain health and safety standards set by Soho House and local and regional government.
• Build professional relationships with team members and provide opportunities to teach and develop their skills.
• Lead Cook House education and training demonstrations, trips, and on-the-job staff development, including safe work habits and proper procedures for dangerous or unsafe situations.
• Influence kitchen processes to promote efficiency while maintaining high food quality and controls.
• Purchase and produce top-quality food for seasonal menus; ensure recipes, pictures, and specifications are followed.
• Maintain signage and displays, including dates, food quality, cleanliness, and food safety.
• Manage staff schedules, payroll, kitchen setup and breakdown, production, preparation, and proper uniforms.
• Promote teamwork between front- and back-of-house staff through communication and task delegation to support smooth service and kitchen operations.
• Partner with the Executive Chef to develop event menus and oversee preparation, food costs, quality, and food service.
• Share responsibility for proper food storage, ordering, food costs, equipment, sanitation, and hygiene in accordance with company and local standards.

Benefits

• Medical, dental, and vision coverage for full-time employees.
• Retirement fund with a 2% match for 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.
• Team events, including fitness sessions, cinema screenings, and art classes.
• A substantial meal provided free of charge while on duty.

What This Job Offers

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