Soho House & Co
Executive Chef - Soho Farmhouse
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The Role…
At Soho House, the Executive Chef is responsible for planning, organizing, and leading the Kitchen Department according to company, local, and regional policies and standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen, works well under pressure, and in demanding fast-paced environments. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chefs, as well as assuring the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
What's in it for you?
- Weekly Pay
- Team meal whilst on shift prepared by our chefs
- Every House Membership
- 50% off Food & Drink, 7 days a week
- Staff Room Rate; Any Bedroom, Any House, $100 a night
- Private Health and Dental Care
- Life Assurance
- Day off on your birthday
- Up to 50% Staff Discount on Cowshed & Soho Home
- In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice.
- Free Counselling Sessions
- Cookhouse & House Tonic: Our Cookhouse & House Tonic programmes offer unique food and drink trainings, events, and opportunities to inspire and educate.
- Continuous training to develop yourself personally and professionally
- Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to
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Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career.
Key duties…
- Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management, and profit-driving dining experience(s)
- Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta, and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll, and disciplinary procedures. As well as staff performance, conducting appraisals, and strategize with leadership to assess staff performance and development while maintaining professional relationships
- Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor, and enforce compliance with all Company policies, procedures, and standards as applicable
- Delegate tasks to team and complete daily checklists that support anticipated business levels, production, a-la-carte orders, special requests, events, dietary restrictions, and ensure team follows proper allergy procedures
- Responsible for educating and training staff on safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation
- Create, implement, and enforce processes to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS, and minimized margins to increase profits without sacrificing taste or member / guest experience
- 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
- Ensure 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
- Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service, and product delivery.
- Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, and hygiene to Company and local standards
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What we are looking for...
- Minimum of 5+ years' experience in a similar capacity
- 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 be able to demonstrate competency as outlined in the training schedule and Club School
- Must be able to work flexible shifts and schedules, including weekends and holidays as needed
- Ability to take direction, work in a team environment, and autonomously
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