SousChef

Job Role... At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Head Chef or Executive Chef in planning, organizing and managing the kitchen according to company policies and standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Head Chef or Executive Chef on developing new menu options. Working alongside the Head Chef or Executive Chef, you will be the driving force behind the food offering making sure it is seasonal, relevant and appealing to our members and guests. You will have an in-depth health and safety knowledge ensuring that standards are kept in line with HACCP. Main Duties... To lead by example alongside the Head Chef or Executive Chef to deliver effective and efficient dining experiences for members. To ensure health and safety policy is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards. To delegate tasks to team and complete daily check lists that support anticipated business levels, production, orders, special requests, events, dietary restrictions and ensure team follows proper allergy procedure. To be responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation. To create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member experience. To ensure teamwork and synergy exists between the front and back of house employees through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations. To collaborate with the Regional Executive Chef, General Manager, Private Hire on menu creation, food preparation, food cost