Berenjak Lead Line Cook - Soho House Chicago

Soho House•Chicago, IL

10d•Onsite

About The Position

Berenjak is opening in Chicago, inspired by Tehran's neighborhood kebab houses, focusing on incredible food, genuine hospitality, and bringing people together. As part of the founding team, this role is crucial in creating a restaurant where guests and staff feel cared for. At Soho House, the Lead Line Cook assists the Sous Chef, Executive Sous, and Executive Chef with inventory, staff supervision, food preparation, and executing quality dishes. This role involves supervising staff in the absence of the Sous Chef and managing different stations. A successful Lead Line Cook is passionate about food and people, fostering a positive atmosphere for kitchen employees. Key priorities include knowledge of food safety and quality control, directing service, expediting food, and setting the kitchen's pace.

Requirements

Minimum of 3 to 4 + years kitchen experience and proven leader within previous teams
Proven ability / experience to manage all stations on the line
Food handler’s certificate
Strong communicator, collaborator and motivator with ability to build professional relationships with all leaders and kitchen team
Proactive, team-player who can work well independently as well as on a team
Flexible schedule and ability to work morning, night, weekend and holiday’s (as needed)
Ability to multitask and work in a demanding, fast-paced environment
Possess a level of creativity to create recipes from scratch
Must be able to seize, grasp, turn and hold objects with hands.
Must be able to work on your feet for at least 8 hours.
Fast paced movements are required to go from one part of the club to others.
Must be able to move, pull, carry, or lift at least 40 pounds.
Occasionally kneel, bend, crouch and climb as required.

Responsibilities

Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments
Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost
Overseeing wastage, cooking temps and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company
Production and a-la-carte dish(s) execution. Including weekend feast ideas and family meal
Supervise staff on the line and delegate tasks as needed while also ensuring proper procedure is followed when clocking in and out for shifts as well as breaks
Support Executive Chef and Executive Sous with end of shift reports and handover sheets
Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10
Influencer and positive under pressure and provide a welcoming work environment that increases staff moral
Train and educate new and existing team members on “Cook House”
Performs other duties as assigned by Supervisor or Manager.