Chef de Cuisine: Visionary Kitchen Leader

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

Benefits offered by this job

Health insurance

401K

Paid time off

Job summary

Soho House is seeking a Chef de Cuisine to assist the Executive Chef in planning, organizing and leading the Kitchen Department. You will oversee back-of-house operations, staff scheduling, and menu development to ensure Soho House standards are met.

The role requires 4–5+ years in a high-volume kitchen, culinary training, strong leadership, and solid financial acumen. You will train teams, uphold health and safety, and drive cost savings while delivering exceptional dining experiences.

Qualifications

• Experience in high-volume, global-culture kitchen operations.
• Proven ability to train and lead large teams.
• Experience with P&L, labor, purchasing, and cost control.
• Certified in Food Serve Safe and compliant with local health regs.
• Excellent written and verbal communication; professional email etiquette.

Responsibilities

• Lead BOH operations, staffing, and food production to meet Soho House standards.
• Ensure health and safety compliance with local/regional regs.
• Develop team skills through education, demos, and on-the-job training.
• Oversee kitchen quality, recipe accuracy, and menu signage.
• Manage staff schedules, payroll, and kitchen setup/breakdown.
• Collaborate with Exec Chef on event menus and costs.
• Maintain relationships with distributors and optimize costs.
• Report maintenance issues and ensure equipment is functional.
• Support cross-department collaboration for smooth service.

Skills

Leadership

Culinary training

Team management

P&L management

Food safety

Communication

High school diploma

Education

High school diploma or equivalent

Job description

Soho House is seeking a Chef de Cuisine to assist the Executive Chef in planning, organizing and leading the Kitchen Department. You will oversee back-of-house operations, staff scheduling, and menu development to ensure Soho House standards are met.

The role requires 4–5+ years in a high-volume kitchen, culinary training, strong leadership, and solid financial acumen. You will train teams, uphold health and safety, and drive cost savings while delivering exceptional dining experiences.