Head Chef - (Japanese Cuisine) Shoreditch House, East London

at  Soho House Co

WHAT’S IN IT FOR YOU?

• Weekly Pay
• Team meal whilst on shift prepared by our chefs
• £20 Taxi Contribution for late shifts (post 1am – 5am / Uber)
• Every House Membership
• 50% off Food & Drink, 7 days a week
• Staff Room Rate; Any Bedroom, Any House, $100 a night
• Financial Incentive based on House Performance (Quarterly)
• 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
• Exclusive access to our benefits platform with hundreds of discounts on shopping, gym memberships, holidays, insurance and much more
• 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.

THE ROLE…

A Head Chef at Soho House is a culinary expert who oversees the operations and staff of one of our houses or public restaurants. Main responsibilities include creating and maintaining the kitchen’s budget, assigning tasks to other chefs in your brigade and ensuring member satisfaction by ensuring the delivery of high-quality dishes.

MAIN DUTIES…

• Working alongside the General Manager to improve the food offering in the house or restaurant, ensuring appeal to members and guests.
• Oversee entire kitchen 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
• Ensure health and safety policy is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards.
• 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.
• 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.
• 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 are delivered.
• Working alongside the other chefs to produce ‘team meals’ for the wider team in the house or restaurant. Ensuring this is of high quality, varied in choice and suitable to all dietary requirements.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards