Line Cook II at Soho House & Co.

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

26.0

Posted On

29 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Station Maintenance, Food Preparation, Sauce Preparation, Service Assistance, Knife Handling, Sanitation Procedures, Inventory Support, Recipe Following, Portion Control, Teamwork, Communication, Time Management, Problem Solving, Mentoring, Food Safety

Industry

Hospitality

Description

The role… At Soho House, a Line Cook II is responsible for maintaining a station or two, seamless preparation of food and sauces, and assisting Senior Chefs with service. As Line Cook II, you thrive in fast-paced environments and positively influence the team by demonstrating highly skilled abilities of two stations and remaining calm during a busy service. A successful Line Cook II is a critical member of the team due to the focused and appreciated culinary abilities in two or more stations. Although not skilled in all stations, a Line Cook II is hyper-specialized and has a proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from two or more stations. Main Duties Responsible for learning ingredients on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments and on two stations. Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed. Daily responsibilities also include preparing food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations. Prepares all food items as directed in a sanitary and timely manner. In addition, be able to comply with safety, sanitation and food handling procedures. Follows recipes, portion controls, and presentation specifications as set by the Kitchen while paying attention to cooking temps and quality to reduce additional costs. Assist with inventory to support the kitchen operating at a sustainable food cost. Sets up stations according to Kitchen guidelines, and maintains a safe, clean, organized, and stocked work area. Production and a-la-carte dish(s) execution. Including weekend feast ideas and team meals. Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10 Ensure proper time and attendance procedure is followed when clocking in and out for shifts and breaks. Support Executive Sous and Jr. Sous with pre and post-service meeting when requested. Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale. Attend “Cook House” trainings and support the mentoring and education of new and existing team members on areas they are looking to go. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Be committed to providing quality service and food knowledge. Required Skills/Qualifications Minimum of 2+ years’ experience in a fast-paced, upscale and approachable environment of professionals Strong understanding of professional cooking and encompasses educated knife-handling skills. Food handler’s certificate Strong communicator, able to take direction, team player mentality. Proactive ability to build professional relationships with all leaders and kitchen team. Flexible schedule and ability to work morning, night, weekend and holiday’s (as needed) Proven ability to execute all menu items and properly prepare and deliver top-quality dishes on all stations. Physical Requirements Must be able to seize, grasp, turn, and hold objects with hands. Must be able to work on your feet for at least 8-10 hours. Fast-paced movements are required to go from one part of the kitchen and storage areas to others. Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly. Occasional environmental exposures to cold, heat, and water Occasionally kneel, bend, crouch, and climb as required. Why work with us... 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. Health Care + 401K: Full-time employees are eligible for full benefits; Medical, Dental, and Vision as well as a Retirement fund with a 2% match. Paid Time Off: Full- Time Employees have sick days + vacation days. Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically. Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach, and sustainability. Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, trainings and events. Available to all. 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 for. Team Meal: While on duty in our Houses and restaurants you will be provided with a substantial meal free of charge. In accordance with New York law, the salary range for this role if filled within New York is listed below. 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. Pay Range $26—$26 USD

Responsibilities

The Line Cook II is responsible for maintaining one or two stations, ensuring seamless food and sauce preparation, and assisting Senior Chefs during service while executing all menu items from prep to plate across multiple stations. Daily duties include prep work, kitchen maintenance, adhering to sanitation standards, and preparing dishes according to specifications while managing cooking temperatures to control costs.