Executive Chef: Lead High-Impact, Fast-Paced Kitchen

Soho House & Co; Chipping Norton; On-site; GBP 65,000 - 90,000; Full time

Benefits offered by this job

Weekly Pay

Team meal on shift

House Membership

50% off Food & Drink

Staff Room Rate; Any Bedroom, AnyHouse

Private Health & Dental Care

Life Assurance

Birthday Day Off

Staff Discount on Cowshed & Soho Home

Paid charity days (2 days/year)

Free Counselling Sessions

Continuous training & development

Team Events

Job summary

Soho House is seeking an Executive Chef in the United Kingdom to lead and unify the Kitchen Department in line with company standards. The role is hands-on, involving line cooking and managing expo and ticket times while maintaining strong business acumen under pressure in fast-paced environments.

Responsibilities include budgeting with the GM and Head Chefs, ensuring highest health, sanitation and safety standards, and driving culinary programs to maximize guest experience and profitability.

Qualifications

• Minimum of 5+ years’ experience in similar capacity.
• Culinary trained and professional.
• Experienced managing P&L’s, labour, purchasing, vendors and quality control.

Responsibilities

• Influential leader and operational Chef delivering culinary programs and team management.
• Oversee BOH operation including recruitment, training, payroll and performance appraisals.
• Adhere to health and safety policies and ensure compliance with company standards.
• Delegate tasks to ensure smooth service and kitchen operations.
• Collaborate with Marketing/Events on menu creation, costs and delivery.

Skills

Leadership

Team management

Budget management

Health & safety compliance

Job description

Soho House is seeking an Executive Chef in the United Kingdom to lead and unify the Kitchen Department in line with company standards. The role is hands-on, involving line cooking and managing expo and ticket times while maintaining strong business acumen under pressure in fast-paced environments.

Responsibilities include budgeting with the GM and Head Chefs, ensuring highest health, sanitation and safety standards, and driving culinary programs to maximize guest experience and profitability.