Soho House & Co.
Senior Sous Chef - Electric House X Speedboat Bar
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Senior Sous Chef – Soho House
About the Role
At Soho House, the Senior Sous Chef plays a crucial leadership role in the kitchen, supporting the Head Chef and Executive Chef in the planning, execution, and management of all culinary operations. As a senior member of the brigade, you will:
- Take ownership of daily service
- Supervise the kitchen team
- Ensure all dishes meet Soho House standards for quality, creativity, and consistency
You will lead by example, driving high performance, excellent food safety standards, and smooth kitchen operations across all services. The Senior Sous Chef will:
- Assist in menu development
- Provide staff training
- Manage cost control
- Contribute to operational excellence
- Support the overall vision of the kitchen management team
What’s in it for you?
- Weekly Pay
- Team meal whilst on shift, prepared by our chefs
- Clothing Allowance
- 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
- Charity Leave: In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice
- Free Counselling Sessions
- Continuous Training: Develop yourself personally and professionally via our Cookhouse & House Tonic programmes, including food & drink trainings, events, and unique opportunities
- Team Events: From fitness sessions to cinema screenings and art classes, monthly fun events you can sign up to
- Competitive Compensation: Global benefits, perks, and opportunities for career growth
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Key Duties
- Lead and oversee daily kitchen operations, ensuring smooth, efficient, and timely service across all meal periods
- Support the Head Chef in managing the kitchen team, providing training, guidance, and coaching to junior chefs
- Uphold and enforce all food safety, HACCP, and allergy protocols, ensuring strict compliance
- Assist in menu development, contributing creative, seasonal, and high-standard ideas
- Manage mise en place planning and quality control for each section, ensuring readiness for service
- Oversee stock management, including ordering, stock rotation, waste control, and inventory
- Maintain exceptional cleanliness, organisation, and hygiene in all kitchen areas
- Lead sections during service, ensuring consistent execution, presentation, and portion control
- Communicate effectively with the Head Chef, front-of-house teams, and operational colleagues to ensure seamless service
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What We Are Looking For
- Minimum of 4+ years’ experience in a similar capacity
- Culinary-trained and professional, passionate about growth as a Chef
- Experience managing P&L’s, labour, purchasing, vendors, and quality control, demonstrating results in revenue
- Ability to demonstrate competency as outlined in the training schedule and Club School
- Ability to work flexible shifts, including weekends and holidays as needed
- Team player who can take direction, work collaboratively, and operate autonomously
“It took my CV and asked me questions relevant to understanding what kind of jobs to suggest for me. Suggestions were almost perfect. Jobs were exactly what I’ve been looking for.”
Jessica, London
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