Lead Sous Chef — Global Cuisine, Training & Growth

Soho House; Indiana; Presencial; USD 77 000 - 94 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Health Care + 401K

Paid Time Off

Career Development

Soho Impact

Learning & Development

Cookhouse & House Tonic

Team Events

Team Meal

Resumo da oferta

Soho House is seeking a motivated Sous Chef to lead the kitchen team under the direction of the Executive Chef and Executive Sous Chef. You will help plan, organize, and manage the Kitchen Department in line with company policies and state standards, recruit and train staff, and develop new menu options.

The role requires strong leadership, excellent communication, and extensive knowledge of cuisines, stations, ingredients, equipment and processes, with a focus on delivering exceptional dining

Qualificações

• 3-4+ years in a high-volume, global culture restaurant environment.
• Culinary training and professional chef background.
• Experience managing P&L, labour, purchasing, vendors and quality controls.

Responsabilidades

• Lead by example with the Executive Chef to run BOH operations, staffing, food production and dietary accommodations.
• Maintain health and safety standards per Soho House and local regulations.
• Develop team skills and provide educational opportunities; support staff development and training demos.
• Influence kitchen processes to deliver high-quality dishes and efficient service.
• Manage staff schedules, payroll, kitchen setup/breakdown, and ensure proper uniform and discipline.

Conhecimentos

3-4+ years experience

Culinary training

P&L management

Labour & purchasing management

Food safety certified

Excellent communication

Team leadership

Email etiquette

Formação académica

High school diploma or equivalent

Descrição da oferta de emprego

Soho House is seeking a motivated Sous Chef to lead the kitchen team under the direction of the Executive Chef and Executive Sous Chef. You will help plan, organize, and manage the Kitchen Department in line with company policies and state standards, recruit and train staff, and develop new menu options.

The role requires strong leadership, excellent communication, and extensive knowledge of cuisines, stations, ingredients, equipment and processes, with a focus on delivering exceptional dining