Executive Chef - Soho House Chicago

At Soho House, an Executive Chef is responsible for planning, organizing and leading the Kitchen Department in accordance with company, local, and regional policies and standards. The Executive Chef is involved in all facets of the business, is extremely operational, and is not averse to being on the line and managing expo and ticket times. They must have strong business acumen, perform well under pressure, and thrive in demanding fast-paced environments. In addition to managing large teams, seasonal menus, and events, the Executive Chef prepares and maintains the kitchen budget with the General Manager and Head Chef, and ensures the highest standards for health, sanitation, and safety. A successful Executive Chef leads a successful team, owns the overall kitchen budget, and implements innovative systems to increase revenue streams. Key metrics include labor, food cost, product quality, consistency, and recipe management. Main Duties Influential leader and operational Chef with proven experience delivering effective culinary programs, team management, and profit-driving dining experiences. Oversee Back of House operation (Pastry, Production, Pizza, Pasta, and Specialty Cooks) team including recruitment, onboarding, training, payroll, and disciplinary procedures; conduct appraisals and collaborate with leadership on staff performance and development. Adhere to health and safety policy and enforce compliance with company, state, and federal regulations. Delegate tasks and complete daily check‑lists that support anticipated business levels, production, a‑la‑carte orders, special requests, events, and dietary restrictions while following proper allergy procedures. Educate and train staff on safe work habits, procedures, and handling dangerous or unsafe situations. Create, implement, and enforce processes to run an efficient kitchen while maintaining food quality, COGS, and minimized margins to increase profits without sacrificing taste or member/guest experience. Purchase and produce top‑quality food, create seasonal menus, maintain recipes, update signage and displays for quality, cleanliness, and safety. Ensure teamwork and synergy between front and back of house staff through proper communication and task delegation. Collaborate with Marketing/Events on menu creation, food preparation, food costing, quality service, and product delivery. Share overall responsibility for food storage, orders, costing, equipment, sanitation, and hygiene. Required Skills and Qualifications Minimum 7+ years’ experience in a volume‑based business. Culinary trained professional passionate about growth. Experience managing P&Ls, labor, purchasing, vendor relationships, and quality control while delivering revenue results. Consistent, stable work experience and desire to operationally support the business as an individual contributor and leader. Food Serve Safe certification and experience with local sanitation regulations. Strong email etiquette and written and verbal communication skills. Experience training, leading, and executive production of a‑la‑carte dining experiences. High school diploma or equivalent trade school certification. Physical Requirements Ability to seize, grasp, turn, and hold objects with hands. Ability to make periodic fast‑paced movements across the property. Ability to move, pull, push, carry, or lift at least 30 pounds. Ability to kneel, bend, crouch, and climb as required. Ability to perform physical activities such as lifting, cleaning, and stooping. Ability to stand, walk, lift, and bend for long periods. Benefits Health care, 401(K) retirement with 2% match and medical, dental, vision coverage for full‑time employees. Paid time off with sick and vacation days. Career development opportunities domestically or internationally. Community impact initiatives including mentoring, apprenticeship, outreach, and sustainability. Learning and development courses, both internal and external. Access to Cookhouse & House Tonic events and monthly calendars of training and events. Monthly team events such as fitness, cinema screenings, and art classes. Team meals provided free of charge during service in houses and restaurants. Pay Range $160,000—$170,000 USD (in Chicago; other geographies may vary based on market differences and other factors permitted by law). #J-18808-Ljbffr