Executive Sous Chef: Lead, Train & Elevate Kitchens

Soho House & Co.; Portland (OR); On-site; USD 70,000 - 100,000; 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 & Co. is seeking an Executive Sous Chef in Portland, OR to assist the Executive Chef in planning, organizing, and leading the Kitchen Department to Soho House standards. This role requires culinary leadership, P&L awareness, and a focus on safety and quality in a fast-paced environment.

You will work with the Executive Chef to develop menus, manage costs, and mentor staff while ensuring exceptional dining experiences across events and daily service.

Qualifications

• Proven leadership in a high-volume kitchen environment.
• Experience managing labor, purchasing, and vendor relationships.
• Knowledge of food safety standards and sanitation regulations.
• Experience training and developing kitchen staff.

Responsibilities

• Lead by example to deliver efficient dining experiences and oversee BOH operations.
• Maintain health and safety standards per Soho House and local regulation.
• Develop staff through education, training, and on-the-job development.
• Collaborate with Executive Chef on menus, costs, and quality control.
• Manage staff schedules, payroll, and kitchen setup/breakdown.
• Coordinate with the team to ensure smooth service and strong front/back of house integration.
• Assist Executive Chef in event menus and kitchen operations.

Skills

Culinary leadership

P&L management

Food safety

Staff training

Communication

Education

High school diploma or equivalent

Job description

Soho House & Co. is seeking an Executive Sous Chef in Portland, OR to assist the Executive Chef in planning, organizing, and leading the Kitchen Department to Soho House standards. This role requires culinary leadership, P&L awareness, and a focus on safety and quality in a fast-paced environment.

You will work with the Executive Chef to develop menus, manage costs, and mentor staff while ensuring exceptional dining experiences across events and daily service.