Executive Sous Chef

Soho House Istanbul

We are a collection of members' clubs, restaurants, hotels, workspaces and cinemas, catering to those in the film, media, fashion and creative industries. The company has unique ventures throughout the UK, USA, Canada, Europe and Asia, with new openings planned globally. Soho House is a space for its diverse membership and teams to connect, grow, have fun and make an impact.Who We Are…

Main Duties

• Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards set by Soho House, local and regional government
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
• Lead “Cook House” education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
• 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
• Instill 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
• Partner with Executive Chef to develop event menus, food preparation, food costs, quality food service and product are delivered.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards
  
  

Required Skills/Qualifications

• Minimum of 4-5+ years’ experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes
• Culinary trained and professional who is passionate and curious to develop 
• Experienced managing labor, purchasing, vendors and quality control while providing results in revenue
• Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
• Good command of English both written and verbal
• Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
• Bachelor degree or equivalent school certification