Chef de Cuisine: Lead a High-Volume Kitchen

Soho House & Co.; Austin (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health Care + 401K

Paid Time Off

Career Development

Soho Impact

Learning & Development

Cookhouse & House Tonic

Team Events

Team Meal

Job summary

Soho House in Austin is seeking a Chef de Cuisine to partner with the Executive Chef in planning, organizing, and leading the Kitchen Department. You will drive kitchen efficiency, mentor teams, and uphold Soho House standards to deliver exceptional dining experiences.

You will supervise staff, manage costs, and contribute to seasonal menus while maintaining safety and quality. This role demands leadership, culinary excellence, and a passion for guest satisfaction.

Qualifications

• Minimum of 4-5+ years’ experience in a high-volume kitchen
• Culinary training and professional passion for growth as a Chef
• Experience training and leading large teams and high-quantity production
• Experience managing P&L, labor, purchasing, vendors, quality control

Responsibilities

• Lead kitchen operations alongside the Executive Chef
• Oversee back of house staffing, food production, and allergy compliance
• Maintain Health and Safety standards per Soho House guidelines
• Develop training demos and staff development initiatives
• Collaborate on event menus, food costs, and quality service
• Ensure proper storing procedures, stock, and cost controls
• Coordinate with leadership for cost reductions and supplier deals
• Manage schedules, payroll, and kitchen setup/breakdown

Skills

Culinary leadership

Food production

P&L management

Vendor management

Team leadership

Education

High school diploma or equivalent

Job description

Soho House in Austin is seeking a Chef de Cuisine to partner with the Executive Chef in planning, organizing, and leading the Kitchen Department. You will drive kitchen efficiency, mentor teams, and uphold Soho House standards to deliver exceptional dining experiences.

You will supervise staff, manage costs, and contribute to seasonal menus while maintaining safety and quality. This role demands leadership, culinary excellence, and a passion for guest satisfaction.