Lead Sous Chef — Innovate, Train & Elevate the Kitchen

Soho House & Co; New York (NY); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Health Care + 401K

Sick days + vacation

Career development

Soho Impact

Learning & Development

Cookhouse & House Tonic

Team events

Team meal

Job summary

Soho House in New York is seeking a Sous Chef to lead the back-of-house in line with the Executive Chef, overseeing staff, food production, and allergy procedures while developing new menu options.

The ideal candidate has 3-4+ years in a high-volume, culture-forward setting, ServSafe certification, strong leadership, and excellent communication to drive quality and safety across the kitchen.

Qualifications

• Minimum of 3-4+ years’ experience in a high-volume, global culture setting.
• Culinary training and passion to grow as a Chef.
• Experience managing P&L, labor, purchasing, vendors and quality control.
• Strong leadership and clear communication.
• ServSafe certification and knowledge of sanitation regulations.
• Excellent written and verbal communication skills.
• Experience in training and leading large-quantity food production.

Responsibilities

• Lead BOH alongside the Executive Chef, overseeing staff, production and dietary accommodations.
• Maintain health and safety standards per Soho House and local regulations.
• Develop team skills through education and training opportunities.
• Support Cook House education demos and on-the-job staff development.
• Drive high-quality dishes and efficient kitchen operations.
• Manage staff schedules, payroll, kitchen setup/breakdown and uniforms.
• Foster teamwork and clear communication between front and back of house.

Skills

Team leadership

Food safety

P&L management

Culinary training

Quality control

Staff training

Communication

Education

High school diploma

Job description

Soho House in New York is seeking a Sous Chef to lead the back-of-house in line with the Executive Chef, overseeing staff, food production, and allergy procedures while developing new menu options.

The ideal candidate has 3-4+ years in a high-volume, culture-forward setting, ServSafe certification, strong leadership, and excellent communication to drive quality and safety across the kitchen.