Executive Chef - Soho House Chicago

Main Duties

• Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s)
• Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures
• As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships
• Adhere to health and safety policy (I.e. IIPP, worker’s comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable
• Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure
• 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
• Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety
• 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

Required Skills/Qualifications

• Minimum of 7+ years’ experience working in a similar volume-based business
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef
• Experienced managing P&L’s, labor, purchasing, vendors and quality control while providing results in revenue
• Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader
• Well-versed and timely email etiquette as well as written and verbal communication
• Experienced in training, leading and executive production and a-la-carte dining experiences
• High school diploma or equivalent trade school certification

Physical Requirements

• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to make periodical fast paced movements are required to go from one part of the property to others
• Must be able to move, pull, push, carry or lift at least 30 pounds
• Must be able to occasionally kneel, bend, crouch and climb is required
• Must be able to perform physical activities such as lifting, cleaning, and stooping
• Must be able to stand, walk, lift, and bend for long periods of time