Chef de Cuisine- Soho House Austin

The role… At Soho House the Chef de Cuisine is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department. As the Chef de Cuisine , you will have culinary, leadership, and human resource skills. A key responsibility is to do everything necessary to ensure Soho House’s Kitchen Department is operating at maximum efficiency and to Soho House standards.

This is a job for people who love food and are natural leaders! A successful Chef de Cuisine will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Main Duties Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure Maintain Health and Safety standards set by Soho House, local and regional government Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business Lead “Cook House” education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served 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 Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform Instill 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 Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered.

Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Report and follow up of any maintenance issues, ensure all the kitchen equipment is working and good condition Curate and maintain distributor and purveyor relationships. Work directly with senior leadership and/or finance team to review agreements devise cost reductions, deals or fiscal savings with said distributor accounts annually.

Qualifications

: Minimum of 4-5+ years’ experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations Experienced managing P L’s, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stabile work experience encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication High school diploma or equivalent trade school certification Physical

Requirements

Must be able to seize, grasp, turn, and hold objects with hands. Must be able to work on your feet for at least 8-10 hours. Fast-paced movements are required to go from one part of the kitchen and storage areas to others.

Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly.