The team…

Our Culinary Management team are leaders curating experiences through food while overseeing kitchen department. The team prides themselves in collaborating with local farms and producers. Food first and focused on delivering seasonally influenced and innovative dishes in fast paced environment without scarifying quality results. Our team of passionate chefs develop their teams to grow and deliver consistency in fast-paced and demanding environments. 

The role…

At Soho House a Lead cook must collaborates with the Executive Chef, General Manager to oversee production and service of food items, a Lead is highly skilled in production and a-la-carte, prep-to-dish experiences by executing high quality food, tastes and create new recipes.

A successful Lead cook is business savvy, creative but content with managing consistency and global standards as well as managing a team of cooks in high-volume, fast-paced and demanding environment.

Main Duties…

• Influential leader and operational with proven experience that maintains an effective and efficient station.  
• Maintain consistency in approved recipes and communicate efficiently with the Executive Chef
• Oversee team including but not limited to recruitment, on-boarding, and training. 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 
• 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
• Create seasonal offerings, 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.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards 
• Report and follow up of any maintenance issues, ensure all the kitchen equipment is working and good condition
• Performs other duties as assigned by supervisor/manager.
• Maintains the Health & Safety standards as per the Occupational Health & Safety Act (OHSA), Canada

Required Skills/Qualifications:

• Minimum of 3-5years’ experience working in a similar volume-based business 
• Business savvy, culinary trained professional and passionate about food
• Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader
• Must encompass Food Serve Safe certification and have experience with local sanitation regulations
• Well-versed and timely email etiquette as well as written and verbal communication 
• Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
• 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 work on your feet for at least 8 hours.
• Fast paced movements are required to go from one part of the (kitchen) to others.
• Must be able to move, pull, carry or lift of up to 30 pounds on occasion and 15 pounds regularly.
• Occasional environmental exposures to cold, heat, and water.
• Occasionally kneel, bend, crouch and climb as required.
• Has the ability to taste all foods to assure correct preparation.

Why work with us...

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.

• Health Care + RRSP: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match
• Paid Time Off: Full- Time Employees have sick day's + vacation days
• Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically
• Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability
• Learning & Development: An extensive range of internally and externally run courses are available for all employees.
• Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all.