Executive Sous Chef: Lead High-Volume Kitchen & Menus

Soho House Group; Los Angeles (CA); In loco; USD 120.000 - 180.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health Care + 401K

Paid Time Off

Career Development

Soho Impact

Learning & Development

Cookhouse & House Tonic

Team Events

Team Meal

Descrizione del lavoro

Soho House Group is seeking an Executive Sous Chef for its West Hollywood location. The role pairs with the Executive Chef to lead the BOH, drive culinary excellence, and manage labor, costs, and safety in a dynamic, culture-rich kitchen.

You will oversee staffing, training, and menu development while ensuring top quality and guest experiences across events and day-to-day service. A strong, hands-on leader with P&L acumen is essential.

Competenze

• 4–5+ years in a high-volume, culture-driven kitchen.
• Experience with Banquet events.
• Culinary training with passion and growth mindset.
• Experience managing P&L, labor, purchasing, and vendors.
• Strong communication and leadership.
• Food Safety certification and local sanitation knowledge.
• High school diploma or equivalent.

Mansioni

• Lead the kitchen alongside the Executive Chef to ensure efficient operations and high standards.
• Oversee staffing, food production, and scheduling while meeting dietary needs.
• Maintain health and safety standards per company and local regulations.
• Develop event menus and control food costs.
• Collaborate with Executive Chef to optimize kitchen processes and training.
• Ensure proper storing, orders, and hygiene per policy.

Conoscenze

Leadership

Menu development

P&L management

Quality control

Communication

Staff training

Health & safety

Formazione

Culinary training

High school diploma

Descrizione del lavoro

Soho House Group is seeking an Executive Sous Chef for its West Hollywood location. The role pairs with the Executive Chef to lead the BOH, drive culinary excellence, and manage labor, costs, and safety in a dynamic, culture-rich kitchen.

You will oversee staffing, training, and menu development while ensuring top quality and guest experiences across events and day-to-day service. A strong, hands-on leader with P&L acumen is essential.