Sous Chef

Sous Chef At Soho House the Sous Chef is motivated to positively influence the kitchen team, following the direction of the Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards. The role includes recruiting and training new employees, adhering to allergy procedures and food preferences, and working with the Executive Chef to develop new menu options. Responsibilities Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back‑of‑house operation, staffing, food production, accommodation of special requests and dietary restrictions, and strict adherence to allergy procedures. Maintain Health and Safety standards set by Soho House and local and regional government. Establish professional relationships with the team and provide educational opportunities to develop skills and other areas of the business. Support “Cook House” education and training demos, trips and on‑the‑job staff development to ensure safe work habits and proper processes. Influence processes to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served. Manage staff schedules, payroll, kitchen set‑up / breakdown, production and prep, ensuring staff wear proper uniform and that disciplinary procedures are followed when applicable. Instill teamwork and synergy between the front and back‑of‑house staff through proper communication and delegation of tasks to ensure smooth service and kitchen operations. Required Skills & Qualifications Minimum of 3–4 + years’ experience working in a volume‑based environment that represents global culture and consistently delivers approachable, elevated dishes. Culinary trained and professionally passionate and curious to develop and grow as a Chef. Experience managing P&L, labor, purchasing, vendors and quality control while delivering measurable revenue results. Consistent and stable work history with a desire to operationally support the business as an individual contributor and leader. Food Serve Safe certification and familiarity with local sanitation regulations. Excellent written and verbal communication and timely email etiquette. Experience training and leading teams in large‑volume food production with a focus on quality. High school diploma or equivalent trade school certification. Physical Requirements Ability to seize, grasp, turn and hold objects with hands. Ability to work on feet for at least 8 hours. Fast‑paced movements required to move between areas of the club. Ability to move, pull, carry or lift at least 40 pounds. Occasional kneeling, bending, crouching and climbing as required. Benefits Health Care and 401(k): Full‑time employees are eligible for medical, dental, vision and a retirement fund with a 2 % match. Paid Time Off: Paid sick and vacation days for full‑time employees. Career Development: Opportunities for domestic or international advancement, both managerial and technical. Soho Impact: Opportunities to mentor, apprentice, and participate in community outreach and sustainability initiatives. Learning & Development: Extensive internal and external courses available to all employees. Cookhouse & House Tonic: Monthly events, training sessions and trips related to food and drink. Team Events: Monthly fitness sessions, film screenings and art classes. Team Meal: Substantial meal provided free of charge while on duty in our Houses & Restaurants. In accordance with Illinois law, the salary range for this role if filled within Chicago is $69,000 – $74,000 USD. 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. #J-18808-Ljbffr