They may also be responsible for creating new recipes or revamping existing menu items. Their job is to help hire and train Cooks and other kitchen employees. They work closely with Cooks, Waiters and Food Vendors to maintain kitchen operations. Sous Chefs typically work for restaurants, hotels, event venues or private business entities to ensure quality dining services for their patrons. High school diploma or equivalent trade school Type: Full-time.Experienced in training and leading team as well as production of large quantity food preparation and excellent knowledge of quality food operations.Well-versed and timely email etiquette as well as written and verbal communication. ![]() Must encompass Food Serve Safe certification and have experienced with local sanitation regulations.Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader.Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue.Culinary trained and professional who is passionate and curious to develop and grow as a Chef.Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes.Instill 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.Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable.Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served. ![]() Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.Maintain Health and Safety standards set by Soho House, local and regional government.Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. ![]()
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