This job is with Soho House, an inclusive employer and a member of myGwork – the largest global platform for the LGBTQ+ business community.
Please do not contact the recruiter directly.Who We Are…
We are a collection of members' clubs, restaurants, hotels and cinemas, catering to those in the film, media, fashion and creative industries.
Soho House is a space for its diverse membership and teams to connect, grow, have fun and make an impact.
Opportunities for all…
Soho House was created to bring diverse communities of people together, and we take the same approach when building our teams.
Soho House is proud to be an equal opportunity workplace that seeks to recruit, develop and retain the most talented people from a variety of backgrounds, perspectives, and skills.
We therefore encourage applications from all genders, races, religions, ages and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.
Job PurposeResponsible for the consistent preparation and quality of the food offering within the House.
Additionally, to ensure the smooth running of the kitchens and managing areas of profit, stock, wastage, hygiene practices and training within the kitchens.
Technical
To plan and direct food preparation across all kitchens.
To review manning levels to ensure that member experience, operational needs and financial objectives are met.
To work with the Executive Chef, Asia on menu development, maintaining updated and accurate costings of all dishes prepared and sold in the House.
To create menus for Private and Member events.To support with any off-site Pop Up or promotional events.
To ensure compliance with food handling and sanitation standards and maintaining the highest food hygiene rating possible.
To ensure all equipment in the kitchen is properly maintained and in working order, and reporting any failures to the Chief Engineer in a timely manner.
To work with external Stewarding agency to ensure coverage and quality of work.Leadership
To train, develop and motivate the chefs to meet and exceed food preparation standards.
To teach preparation according to defined standards and adopt a pro-active approach to constantly improving the food offering and ensuring food safety standards.
To provide a positive working environment, demonstrating a dedicated and professional approach to management, with a focus on team retention and development.
To provide direction to Senior Sous Chef and Pastry Chef for all the day to day running of the Kitchens.
To provide Senior Sous Chef and Pastry Chef with guidance on setting standards, performance goals and monitoring performance.To be responsible for any Apprentices or Trainees ensuring all standards and learning objectives are achieved.
To lead, promote and encourage participation in Cook House and relevant Learning and Development initiatives.
To ensure all Chefs have completed the relevant Food Safety qualifications, based on local requirements.
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