Soho House & Co
Executive Sous Chef - Soho House Nashville
Soho House & Co, Nashville, Tennessee, United States, 37247
Executive Sous Chef - Soho House Nashville
Join the team at Soho House & Co as the Executive Sous Chef and work alongside the Executive Chef to plan, organize, and lead the Kitchen Department. In this role you will combine culinary expertise, leadership, and human‑resource skills to ensure efficient operation, outstanding quality, and adherence to health & safety standards.
Responsibilities
Lead by example and collaborate with the Executive Chef to deliver effective dining experiences, overseeing back‑of‑house operations, staffing, and food production.
Maintain Health & Safety standards set by Soho House, local and regional government.
Build professional relationships with the team, providing educational opportunities to develop skills across the business.
Conduct “Cook House” education and training demos, trips, and on‑the‑job staff development to ensure safe work habits and proper procedures.
Influence processes to run an efficient kitchen while maintaining the highest food quality and controls for all dishes served.
Purchase and produce top‑quality ingredients, create seasonal menus, maintain recipes, and ensure signage and displays meet quality, cleanliness, and food safety standards.
Manage staff schedules, payroll, kitchen setup/breakdown, and prep, ensuring proper uniform and hygiene.
Facilitate communication and teamwork between front‑ and back‑of‑house staff, delegating tasks to ensure smooth service.
Partner with the Executive Chef to develop event menus, food preparation plans, food costs, and quality service delivery.
Oversee proper storing procedures, food orders, food cost control, equipment, sanitation, and hygiene standards.
Qualifications
Minimum 4–5+ years experience in a volume‑based, culturally diverse culinary environment.
Professional culinary training with a passion for continued growth and development.
Experience managing P&L, labor, purchasing, vendors, and quality control with measurable revenue results.
Stable work experience with a strong desire to support the business as an individual contributor and leader.
Food Safe certification and familiarity with local sanitation regulations.
Excellent written and verbal communication, including timely email etiquette.
Proficient in training and leading teams for large‑quantity food production and quality operations.
High school diploma or equivalent trade school certification.
Physical Requirements
Ability to grasp, turn, hold objects, and make fast‑paced movements between areas.
Capacity to lift, pull, push, carry, or lift at least 30 pounds and perform occasional kneeling, bending, crouching, and climbing.
Ability to perform lifting, cleaning, stooping, and standing/walking for extended periods.
Benefits & Perks
Health Care + 401(k) – Full‑time employees eligible for medical, dental & vision plus a 2% retirement match.
Paid Time Off – Sick days and vacation days for full‑time employees.
Career Development – Support for domestic or international advancement, managerial or technical paths.
Soho Impact – Mentoring, apprenticeship, local outreach, and sustainability initiatives.
Learning & Development – Internal and external courses available to all employees.
Cookhouse & House Tonic – Participation in monthly calendars, training events, and outings.
Team Events – Monthly fitness, cinema, art classes, and other social events.
Team Meal – On‑duty meal free of charge while at Soho Houses & Restaurants.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Location & Compensation Nashville, TN – $75,000.00–$80,000.00 per year
For more details or to apply, visit the Soho House careers page or contact our recruiting team directly.
#J-18808-Ljbffr
Responsibilities
Lead by example and collaborate with the Executive Chef to deliver effective dining experiences, overseeing back‑of‑house operations, staffing, and food production.
Maintain Health & Safety standards set by Soho House, local and regional government.
Build professional relationships with the team, providing educational opportunities to develop skills across the business.
Conduct “Cook House” education and training demos, trips, and on‑the‑job staff development to ensure safe work habits and proper procedures.
Influence processes to run an efficient kitchen while maintaining the highest food quality and controls for all dishes served.
Purchase and produce top‑quality ingredients, create seasonal menus, maintain recipes, and ensure signage and displays meet quality, cleanliness, and food safety standards.
Manage staff schedules, payroll, kitchen setup/breakdown, and prep, ensuring proper uniform and hygiene.
Facilitate communication and teamwork between front‑ and back‑of‑house staff, delegating tasks to ensure smooth service.
Partner with the Executive Chef to develop event menus, food preparation plans, food costs, and quality service delivery.
Oversee proper storing procedures, food orders, food cost control, equipment, sanitation, and hygiene standards.
Qualifications
Minimum 4–5+ years experience in a volume‑based, culturally diverse culinary environment.
Professional culinary training with a passion for continued growth and development.
Experience managing P&L, labor, purchasing, vendors, and quality control with measurable revenue results.
Stable work experience with a strong desire to support the business as an individual contributor and leader.
Food Safe certification and familiarity with local sanitation regulations.
Excellent written and verbal communication, including timely email etiquette.
Proficient in training and leading teams for large‑quantity food production and quality operations.
High school diploma or equivalent trade school certification.
Physical Requirements
Ability to grasp, turn, hold objects, and make fast‑paced movements between areas.
Capacity to lift, pull, push, carry, or lift at least 30 pounds and perform occasional kneeling, bending, crouching, and climbing.
Ability to perform lifting, cleaning, stooping, and standing/walking for extended periods.
Benefits & Perks
Health Care + 401(k) – Full‑time employees eligible for medical, dental & vision plus a 2% retirement match.
Paid Time Off – Sick days and vacation days for full‑time employees.
Career Development – Support for domestic or international advancement, managerial or technical paths.
Soho Impact – Mentoring, apprenticeship, local outreach, and sustainability initiatives.
Learning & Development – Internal and external courses available to all employees.
Cookhouse & House Tonic – Participation in monthly calendars, training events, and outings.
Team Events – Monthly fitness, cinema, art classes, and other social events.
Team Meal – On‑duty meal free of charge while at Soho Houses & Restaurants.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Location & Compensation Nashville, TN – $75,000.00–$80,000.00 per year
For more details or to apply, visit the Soho House careers page or contact our recruiting team directly.
#J-18808-Ljbffr