Senior Sous Chef - Dean

Be among the first 25 applicants.

At Soho House, the Senior Sous Chef plays a crucial leadership role in the kitchen, supporting the Head Chef and Executive Chef in the planning, execution, and management of all culinary operations. As a senior member of the brigade, you will take ownership of daily service, supervise the kitchen team, and ensure that all dishes meet Soho House standards for quality, creativity, and consistency.

You will lead by example, driving high performance, excellent food safety standards, and smooth kitchen operations across all services. The Senior Sous Chef will assist in menu development, staff training, cost control, and operational excellence while supporting the overall vision of the kitchen management team.

• Weekly Pay
• Team meal while on shift prepared by our chefs
• Clothing Allowance
• Every House Membership
• 50% off Food & Drink, 7 days a week
• Staff Room Rate;
  Any Bedroom, Any House, $100 a night
• 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 Counseling 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
• 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.

• Lead and oversee daily kitchen operations, ensuring smooth, efficient, and timely service across all meal periods.
• Support the Head Chef in managing the kitchen team, providing training, guidance, and coaching to junior chefs.
• Uphold and enforce all food safety, HACCP, and allergy protocols, ensuring strict compliance at all times.
• Assist in menu development, contributing creative ideas that align with seasonal trends and Soho House standards.
• Manage mise en place planning and quality control for each section, ensuring readiness for service.
• Oversee stock management including ordering, stock rotation, waste control, and inventory.
• Maintain exceptional cleanliness, organisation, and hygiene in all kitchen areas.
• Lead sections during service, ensuring consistent execution, presentation, and portion control.
• Communicate effectively with the Head Chef, front of house teams, and wider operational colleagues to ensure seamless service.

• Minimum of 4+ years’ experience in similar capacity
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef
• Experienced managing P&L’s, labour, purchasing, vendors and quality control while providing results in revenue
• Must be able to demonstrate competency as outlined in the training schedule and Club School
• Must be able to work flexible shifts and schedules, including weekends and holidays as needed
• Ability to take direction, work in a team environment and autonomously