Job Title

Executive Sous Chef at Soho House is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards. As the Executive Sous Chef you will bring culinary, leadership, and human resource skills. Similar to a Chef de Cuisine (CDC), your key responsibility is to ensure Soho Houses Kitchen Department operates at maximum efficiency and meets Soho House standards. This is for people who love food and are natural leaders. Main Duties Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special requests, dietary restrictions and following allergy procedure Maintain Health and Safety standards set by Soho House, local and regional government Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business Lead Cook House education and training demos, trips and onthejob staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Influence process to run an effective and efficient kitchen while maintaining highest food quality and controls for all dishes served Purchase and produce topquality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Manage staff schedules, payroll, kitchen setup / breakdown, production, prep is completed and staff wear proper uniform Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered Share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications Minimum of 45+ years experience working in a similar volumebased business that represents global culture and consistent, approachable and elevated dishes Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&Ls, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader Must have Food Serve Safe certification and experience with local sanitation regulations Wellversed and timely email etiquette as well as written and verbal communication Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fastpaced movements required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift and bend for long periods of time. Benefits Health Care: Fulltime employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Fulltime Employees have sick days + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerial or technical Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, trainings and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with Ontario Employment law, the salary range for this role if filled within Ontario is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range $75,000 $75,000 CAD #J-18808-Ljbffr