Lead Pastry Cook - Soho House West Hollywood

At Soho House, a Lead Pastry Cook is responsible for ensuring the kitchen runs smoothly, preparing pastries, cakes and other food and sauces, and assisting head chefs with service. As a Lead Pastry Cook, you thrive in fast-paced environments and positively influence fellow members of the team to remain calm during a busy service..

A successful Lead Pastry Cook is a critical member of the team due to the diverse and specialized skill set and proven ability to deliver top-quality dishes.

 Main Duties

• Well-versed on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments.
• Assist with inventory and purchasing to support the kitchen operating at a sustainable food cost.
• Overseeing wastage, cooking temps and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company.
• Production and a-la-carte dish(s) execution. Including weekend feast ideas and team meals.
• Supervise staff on the line and delegate tasks as needed while also ensuring the proper procedure is followed when clocking in and out for shifts as well as breaks.
• Support Executive Chef and Executive Sous with end of shift reports and handover sheets.
• Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10.
• Influencer and positive under pressure and provide a welcoming work environment that increases staff moral.
• Train and educate new and existing team members on “Cook House”.
• Daily responsibilities also include the preparation of food items in the pantry, fry station, and other areas of the kitchen as well as adhering to allergy requests and specific alterations to dishes.
• Performs other duties as assigned by Supervisor or Manager.

• Minimum of 3 years kitchen experience and proven leader within previous teams
• Proven ability / experience to manage all stations on the line
• Food handler’s certificate
• Strong communicator, collaborator and motivator with ability to build professional relationships with all leaders and kitchen team
• Proactive, team-player who can work well independently as well as on a team
• Flexible schedule and ability to work morning, night, weekend and holiday’s (as needed)
• Ability to multitask and work in a demanding, fast-paced environment
• Possess a level of creativity to create recipes from scratch

• Must be able to seize, grasp, turn and hold objects with hands.
• Must be able to work on your feet for at least 8 hours.
• Fast paced movements are required to go from one part of the club to others.
• Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly.
• Occasionally kneel, bend, crouch and climb as required.