Line Cook II

Overview

At Soho House, a Line Cook II is responsible for maintaining a station or two, preparing food and sauces, and assisting Senior Chefs during service. The role thrives in fast-paced environments and positively influences the team by demonstrating highly skilled abilities at two stations while remaining calm during busy service.

• Learn ingredients on all menu items and produce consistent, quality dishes in fast-paced, demanding environments at two stations.
• Provide daily prep support and maintain kitchen equipment, inventory, and overall cleanliness.
• Prepare food items in the pantry, fry station, and other kitchen areas, adhering to allergy requests and specific dish alterations.
• Prepare all food items as directed in a sanitary and timely manner, complying with safety, sanitation, and food handling procedures.
• Follow recipes, portion controls, and presentation specifications, paying attention to cooking temperatures and quality to reduce costs.
• Assist with inventory to support sustainable food cost control.
• Set up stations according to Kitchen guidelines and maintain a safe, clean, organized, and stocked work area.
• Execute production and a‑la‑carte dishes, including weekend feast ideas and team meals.
• Work toward specific goals and Soho House Standards for speed of service (3‑8‑10) and consistent service experience.
• Ensure proper time and attendance procedures are followed when clocking in/out for shifts and breaks.
• Support Executive Sous and Jr. Sous with pre‑ and post‑service meetings when requested.
• Provide a positive influence for teams under pressure and contribute to a welcoming work environment that increases staff morale.
• Attend “Cook House” trainings and mentor new and existing team members.
• Assist with cleaning, sanitation, and organization of the kitchen, walk‑in coolers, and all storage areas.
• Commit to providing quality service and food knowledge.

• Minimum of 2+ years’ experience in a fast‑paced, upscale, and professional kitchen environment.
• Strong understanding of professional cooking and skilled knife handling.
• Food handler’s certificate.
• Strong communicator, able to take direction, and team‑player mentality.
• Proactive ability to build professional relationships with all leaders and kitchen team.
• Flexible schedule with ability to work mornings, evenings, weekends, and holidays as needed.
• Proven ability to execute all menu items and deliver top‑quality dishes on all stations.

• Must be able to seize, grasp, turn, and hold objects with hands.
• Must be able to work on feet for at least 8–10 hours.
• Fast‑paced movements required to move between kitchen areas and storage.
• Must be able to move, pull, carry, or lift up to 50 lb occasionally and 35 lb regularly.
• Occasional exposure to cold, heat, and water.
• Occasionally kneel, bend, crouch, and climb as required.

• Health Care + 401(k) – Full‑time employees eligible for full benefits;
  Medical, Dental, Vision, and a retirement fund with a 2% match.
• Paid Time Off – Full‑time employees have sick days plus vacation days.
• Career Development – Opportunities to progress domestically or internationally, both managerially and technically.
• Soho Impact – Empowering the community to make positive change through mentoring, apprenticeship, local outreach, and sustainability.
• Learning & Development – Extensive internal and external courses available to all employees.
• Cookhouse & House Tonic – Celebrating passion for food and drink; monthly calendars of trips, trainings, and events available to all.
• Team Events – Monthly fitness sessions, cinema screenings, and art classes; employees can sign up.
• Team Meal – On duty in our Houses and restaurants, a substantial meal is provided free of charge.

$25—$25 USD

Entry level

Full‑time

Management and Manufacturing

Industries:
Hospitality