Culinary Lead: Sous Chef Driving Menu & Service

Soho House via Caterer.com; Chipping Norton; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Weekly Pay

Team meals

Clothing Allowance

House Membership

50% Food & Drink off

Job summary

Soho House is seeking a Sous Chef to join its premium kitchen, supporting the Head Chef and Senior Sous Chef to deliver high-quality dishes across services. You will oversee day-to-day operations, supervise junior chefs, and ensure HACCP, allergen compliance and kitchen hygiene are maintained to the highest standard.

You will contribute to menu development, coordinate prep and service, and lead in the absence of senior leadership.

Qualifications

• 3–5 years of experience in a high-volume, premium kitchen.
• Strong cooking skills across multiple sections and techniques.
• Experience supervising or leading small teams.
• Excellent HACCP and allergen management knowledge.
• Ability to work under pressure while maintaining standards.
• Professional, reliable, and passionate about food and team development.
• Confident communicator with strong organisational skills.
• Fluent in English.

Responsibilities

• Lead kitchen operations in the absence of senior leadership.
• Support the Senior Sous Chef and Head Chef in all kitchen operations.
• Prepare, cook, and present dishes to Soho House standards.
• Oversee mise en place, prep schedules and service readiness.
• Mentor junior chefs and provide training and feedback.
• Uphold food safety, hygiene, and allergen procedures (HACCP).
• Contribute ideas to menu execution and seasonal changes.
• Manage stock control, ordering, waste reduction and rotation.
• Ensure seamless service and member satisfaction with both teams.

Skills

High-volume cooking

Team leadership

HACCP

Allergen control

English fluency

Organisational skills

Job description

Soho House is seeking a Sous Chef to join its premium kitchen, supporting the Head Chef and Senior Sous Chef to deliver high-quality dishes across services. You will oversee day-to-day operations, supervise junior chefs, and ensure HACCP, allergen compliance and kitchen hygiene are maintained to the highest standard.

You will contribute to menu development, coordinate prep and service, and lead in the absence of senior leadership.