Chef De Cuisine - Soho Farmhouse (japanese Restaurant)

• Chef de Cuisine - Soho Farmhouse (Japanese Restaurant)* *The Role...* At Soho House, the Chef de Cuisine at Pen Yen is responsible for supporting the HeadChef in leading and operating the kitchen, delivering a high-quality Japanese dining experience for our members and guests. Pen Yen is a Japanese restaurant centred around sharing dishes, sushi, sashimi and robata cooking over charcoal.

As Chef de Cuisine, you will be a hands-on culinary leader, responsible for maintaining the quality, consistency and standards of the food while supporting the development and performance of the kitchen team. A successful Chef de Cuisine will work closely with the Head Chef in the day-to-day operation of Pen Yen, supporting menu execution, team development, scheduling, labour, food quality and kitchen performance. *What's in it for you?* * Weekly Pay * Team meal whilst on shift prepared by our chefs * Every House Membership * 50% off Food Drink, 7 days a week * Staff Room Rate; Any Bedroom, Any House, $100 a night * Private Health and Dental Care * Life Assurance * Day off on your birthday * Up to 50% Staff Discount on Cowshed Soho Home * In conjunction with Soho Impact, take 2 days paid a year to support a charity of your choice. * Free Counselling Sessions * Cookhouse House Tonic : Our Cookhouse House Tonic programmes offer unique food and drink trainings, events and opportunities to inspire and educate. * Continuous training to develop yourself personally and professionally * Team Events : From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to Soho House offers competitive compensation packages that feature global benefits and perks.

Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career *Key duties...* * Lead by example and work alongside the Head Chef Executive Chef to deliver a consistent, high-quality Pen Yen dining experience across sushi, sashimi, robata and Japanese sharing dishes. * Oversee the day-to-day BOH operation, ensuring effective staffing, preparation, service and execution of all dishes to Pen Yen and Soho House standards. * Maintain the highest standards of food quality, presentation, consistency and attention to detail across the kitchen. * Support the Executive Chef / Head Chef with menu development, seasonal dishes, recipe creation, food specifications, costing and menu updates. * Ensure all dishes are prepared and executed according to agreed recipes, specifications and presentation standards. * Support the development and training of the kitchen team through on-the-job coaching, Cook House training and regular skills development. * Create a positive, collaborative kitchen culture and ensure effective communication between the BOH and FOH teams. * Manage kitchen schedules, labour, prep, production, service, opening and closing procedures to ensure the operation runs efficiently. * Ensure all food safety, health and safety, hygiene and allergy procedures are followed in line with Soho House and local regulations. * Support purchasing, stock control, food cost, waste management and supplier relationships to maintain quality and commercial performance. * Work with the Executive Chef / Head Chef on events, special menus and private dining experiences. * Ensure all kitchen equipment is maintained and report and follow up on any maintenance issues. * Support the Executive Chef with the management and development of the kitchen team, including recruitment, onboarding, performance management and succession planning. * Perform other duties as assigned by the Executive Chef or senior management. *What we are looking for...* * Minimum 4-5 years' experience in a similar Chef de Cuisine, Sous Chef or senior kitchen leadership role within a high-volume, quality-driven restaurant. * Strong experience working with Japanese cuisine, ideally including sushi, sashimi, robata or charcoal cooking. * Culinary trained and passionate about Japanese food, ingredients, technique and continuous development. * Proven experience leading, training and developing a kitchen team in a busy, high-volume environment. * Strong knowledge of food quality, kitchen operations, food safety, HACCP and local sanitation regulations. * Experience managing labour, purchasing, stock, food cost and waste control. * A hands-on and operational leader who is comfortable working alongside the team during service. * Strong communication and organisational skills, with the ability to build positive relationships across the kitchen and wider House. * Experienced managing PL's, labour, purchasing, vendors and quality control while providing results in revenue * Must be able to demonstrate competency as outlined in the training schedule and Club School * Must be able to work flexible shifts and schedules, including weekends and holidays as needed * Ability to take direction, work in a team environment and autonomously