Lead Line Cook - Dumbo House

About the role

The Lead Line Cook assists the Sous Chef, Executive Sous and Executive Chef with inventory, supervision of staff, food preparation and executing quality and consistent dishes. The Lead Line Cook supervises staff in the absence of Sous Chef and has experience to manage the different stations. A successful Lead Line Cook is passionate about food and people, providing a positive influence and atmosphere for all kitchen employees. Knowledgeable on food safety and quality control, directing the service and expediting food, as well as setting pace in the kitchen are amongst the highest priorities.

Responsibilities

• 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, making all line staff aware of the cost of product and how it contributes to the profit and loss of the company
• Production and à‑la‑carte dish execution, including weekend feast ideas and family meal
• Supervise staff on the line and delegate tasks as needed while also ensuring 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
• Act as an influencer and positive presence under pressure, providing a welcoming work environment that increases staff morale
• Train and educate new and existing team members on “Cook House”
• Perform other duties as assigned by Supervisor or Manager

Required Skills and Qualifications

• Minimum of 3 to 4+ 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

Physical Requirements

• 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 at least 40 pounds
• Occasionally kneel, bend, crouch and climb as required

Benefits

• Competitive compensation packages with global benefits and perks
• Training to develop technical and managerial skills
• Health Care + 401K: Full‑time employees eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match
• Paid Time Off: Full‑time employees have sick days + vacation days
• Career Development: Opportunities to progress domestically or internationally, managerially or technically
• Soho Impact: Empowering the Soho House Community to make positive change through mentoring, apprenticeship, local outreach and sustainability
• Learning & Development: Extensive range of internally and externally run courses available for all employees
• Cookhouse & House Tonic: Celebrating passion for food and drink; monthly calendars, trips, training and events
• Team Events: Fitness sessions, cinema screenings, art classes each month
• Family Meal: Substantial meal free of charge while on duty in Houses & Restaurants

Pay

Pay Range $31—$31 USD

Schedule

Flexible schedule required; ability to work morning, night, weekend and holiday shifts as needed.