Executive Chef: Lead Kitchen, Drive Menu & Profits

Soho House; Oregon; In loco; USD 90.000 - 120.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health Care + 401K

Paid Time Off

Career Development

Soho Impact

Learning & Development

Team Events

Team Meal

Descrizione del lavoro

Soho House in the United States is seeking an Executive Chef to plan, organize, and lead the Kitchen Department in a fast-paced, high-volume environment. This role involves managing large teams, seasonal menus, and events while maintaining top-tier health and safety standards, and budget responsibility in collaboration with senior management.

The Executive Chef will be hands-on, capable of line management, and focused on revenue growth through menu and cost control.

Competenze

• 7+ years experience in a similar volume-based business.
• Culinary trained and passionate about growing as a Chef.
• Experience managing P&L’s, labor, purchasing, vendors and quality control.
• Must have ServSafe certification and knowledge of local sanitation regulations.
• Strong written and verbal communication.
• Experience training, leading and producing high-end dining experiences.
• Education: high school diploma or equivalent trade certification.

Mansioni

• Lead and manage the Kitchen Department with strong business acumen.
• Oversee BOH operations including recruitment, onboarding, training and payroll.
• Ensure health, safety and sanitation standards are met.
• Develop seasonal menus and manage kitchen budgets with GM and Head Chef.
• Collaborate with Marketing/Events for menu creation and costs.
• Drive labor, food cost and recipe management to optimize profits.

Conoscenze

7+ years exp

Culinary trained

P&L management

Vendor management

Food safety

Email etiquette

Staff training

Executive leadership

Formazione

High school diploma

Descrizione del lavoro

Soho House in the United States is seeking an Executive Chef to plan, organize, and lead the Kitchen Department in a fast-paced, high-volume environment. This role involves managing large teams, seasonal menus, and events while maintaining top-tier health and safety standards, and budget responsibility in collaboration with senior management.

The Executive Chef will be hands-on, capable of line management, and focused on revenue growth through menu and cost control.