Sous Chef (m/f/d)

SOHO HOUSE BERLIN is a private members' club and hotel in a listed building in the heart of the capital. In addition to restaurants, a fitness studio, rooftop pool, in-house cinema and a spacious spa area, the hotel offers 65 rooms in various sizes, 20 flats and four lofts. In addition to Berlin and Great Britain, there are other houses in the USA, Toronto, Barcelona, Amsterdam, Istanbul and Mumbai. The SOHO HOUSE includes the concept store THE STORE X. THE STORE X is a platform for ideas and culture. The range includes fashion, art, design and also attracts a global community of creative people to 180 The Strand in London, Soho House Berlin and Soho Farmhouse in Oxfordshire. Our aim is to present a new kind of experience space that exceeds customer expectations of traditional retail and shopping

At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Head Chef or Executive Head Chef in planning, organizing and managing the kitchen according to company policies and standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive and Head Chef on developing new menu options.

Working alongside the Head Chef and Executive Head Chef, you will be the driving force behind the food offering making sure it is seasonal, relevant and appealing to our members and guests. You will have an in-depth health and safety knowledge ensuring that standards are kept in line with HACCP.

• →Lead by example alongside the Executive or Head Chef to deliver effective and efficient dining experiences for members.
• →Ensure health and safety policy is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards.
• →Delegate tasks to team and complete daily check lists that support anticipated business levels, production, orders, special requests, events, dietary restrictions and ensure team follows proper allergy procedure.
• →Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation.
• →Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience.
• →Ensure 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.
• →Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered.
• →Working alongside the other chefs to produce ‘team meals’ for the wider team in the house or restaurant. Ensuring this is of high quality, varied in choice and suitable to all dietary requirements.
• →Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards.