Job Opportunities API

The Role…  At Soho House, the   Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chefs, as well as assuring the highest standards for health,  sanitation and safety standards necessary in food handling and overall cleanliness.    What's in it for you? Weekly Pay Team meal whilst on shift prepared by our chefs Every House Membership 50% off Food & Drink, 7 days a week Staff Room Rate; Any Bedroom, Any House, $100 a night Private Health and Dental Care Life Assurance Day off on your birthday Up to 50% Staff Discount on Cowshed & Soho Home In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice. Free Counselling Sessions Cookhouse & House Tonic: Our Cookhouse & House Tonic programmes offer unique food and drink trainings, events and opportunities to inspire and educate. Continuous training to develop yourself personally and professionally 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 Soho House offers competitive compensation packages that feature global benefits and perks. Whether you’re seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career Key duties… Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit driving dining experience(s)  Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships  Adhere to health and safety policy (I.e. IIPP, worker’s comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards as applicable  Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure   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  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 / guest experience  Purchase and produce top-quality 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   Ensure 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  Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product delive