Head Chef - Soho House, London

The Role… At Soho House, the Head Chef is a culinary expert who oversees the operations and staff of one of our houses or public restaurants.

Responsibilities

include creating and maintaining the kitchen’s budget, assigning tasks to other chefs in your brigade and ensuring member satisfaction by ensuring the delivery of high-quality dishes. Working alongside the General Manager to improve the food offering in the house or restaurant, ensuring appeal to members and guests. 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.

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 Ensure health and safety policy is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards. Delegate tasks to team and complete daily check lists that support anticipated business levels, production, orders, special requests, events, dietary restrictions and ensure team follows proper allergy procedure.

Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation. Create, implement and enforce process 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. 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 are delivered. Working alongside the other chefs to produce ‘team meals’ for the wider team in the house or restaurant.

Requirements

Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards.

What We Are Looking For

... Minimum of 5+ years’ experience in similar capacity Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P L’s, labour, 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,