Soho House & Co
Executive Chef - Le Vallauris Palm Springs
Soho House & Co, Palm Springs, California, United States, 92292
Executive Chef – Le Vallauris Palm Springs
Soho House & Co is looking for an experienced Executive Chef to lead the kitchen department, overseeing operations, menu creation, staff, budgets, and health and safety standards.
Responsibilities
Influential leader and operational chef with proven experience delivering effective culinary programs, team management, and profit‑driving dining experiences.
Oversee BOH operation—Pastry, Production, Pizza, Pasta, and Specialty Cooks— including recruitment, onboarding, training, payroll, and disciplinary procedures.
Adhere to health and safety policies (IIPP, workers' comp, allergy procedures) and enforce compliance with company, local, state, and federal laws.
Delegate tasks, complete daily checklists supporting anticipated business levels, production, a‑la‑cart orders, special requests, events, dietary restrictions.
Educate and train staff on safe work habits, proper processes, and emergency procedures.
Create, implement, and enforce processes to run an efficient kitchen while maintaining high standards of food quality, COGS, and profitability.
Purchase and produce top‑quality ingredients, maintain seasonal menus, update signage, and ensure cleanliness.
Ensure teamwork and synergy between front and back of house through effective communication.
Collaborate with Marketing/Events on menu creation, food costs, quality, and delivery.
Oversee food storage, purchasing, cost control and hygiene to meet company and local standards.
Required Skills & Qualifications
Minimum 7+ years of experience in a volume‑based culinary environment.
Experience with French cuisine highly preferred.
Culinary trained and professional, passionate about growth as a chef.
Experience managing P&Ls, labor, purchasing, vendors, and quality control.
Consistent, stable work experience and leadership commitment.
Food Serve Safe certification and familiarity with local sanitation regulations.
Strong written and verbal communication skills; email etiquette.
Experienced in training, leading, and executive production for a‑la‑cart dining experiences.
High school diploma or equivalent trade school certification.
Physical Requirements
Ability to seize, grasp, turn, and hold objects with hands.
Ability to perform fast‑paced movements across the property.
Ability to move, pull, push, carry or lift at least 30 lbs.
Ability to kneel, bend, crouch, climb occasionally.
Ability to perform lifting, cleaning, stooping.
Ability to stand, walk, lift, and bend for long periods.
Benefits
Health Care + 401K:
Full‑time employees eligible for medical, dental, vision, and retirement fund with 2% match.
Paid Time Off:
Sick days + vacation days.
Career Development:
Domestic and international advancement opportunities.
Soho Impact:
Community mentoring, apprenticeship, outreach, sustainability.
Learning & Development:
Internal and external courses available.
Cookhouse & House Tonic:
Participation in cooking, training, events, monthly calendars.
Team Events:
Fitness, cinema, art classes monthly.
Team Meal:
Substantial meal during duty.
Pay Range (California) $140,000 – $160,000 USD
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Responsibilities
Influential leader and operational chef with proven experience delivering effective culinary programs, team management, and profit‑driving dining experiences.
Oversee BOH operation—Pastry, Production, Pizza, Pasta, and Specialty Cooks— including recruitment, onboarding, training, payroll, and disciplinary procedures.
Adhere to health and safety policies (IIPP, workers' comp, allergy procedures) and enforce compliance with company, local, state, and federal laws.
Delegate tasks, complete daily checklists supporting anticipated business levels, production, a‑la‑cart orders, special requests, events, dietary restrictions.
Educate and train staff on safe work habits, proper processes, and emergency procedures.
Create, implement, and enforce processes to run an efficient kitchen while maintaining high standards of food quality, COGS, and profitability.
Purchase and produce top‑quality ingredients, maintain seasonal menus, update signage, and ensure cleanliness.
Ensure teamwork and synergy between front and back of house through effective communication.
Collaborate with Marketing/Events on menu creation, food costs, quality, and delivery.
Oversee food storage, purchasing, cost control and hygiene to meet company and local standards.
Required Skills & Qualifications
Minimum 7+ years of experience in a volume‑based culinary environment.
Experience with French cuisine highly preferred.
Culinary trained and professional, passionate about growth as a chef.
Experience managing P&Ls, labor, purchasing, vendors, and quality control.
Consistent, stable work experience and leadership commitment.
Food Serve Safe certification and familiarity with local sanitation regulations.
Strong written and verbal communication skills; email etiquette.
Experienced in training, leading, and executive production for a‑la‑cart dining experiences.
High school diploma or equivalent trade school certification.
Physical Requirements
Ability to seize, grasp, turn, and hold objects with hands.
Ability to perform fast‑paced movements across the property.
Ability to move, pull, push, carry or lift at least 30 lbs.
Ability to kneel, bend, crouch, climb occasionally.
Ability to perform lifting, cleaning, stooping.
Ability to stand, walk, lift, and bend for long periods.
Benefits
Health Care + 401K:
Full‑time employees eligible for medical, dental, vision, and retirement fund with 2% match.
Paid Time Off:
Sick days + vacation days.
Career Development:
Domestic and international advancement opportunities.
Soho Impact:
Community mentoring, apprenticeship, outreach, sustainability.
Learning & Development:
Internal and external courses available.
Cookhouse & House Tonic:
Participation in cooking, training, events, monthly calendars.
Team Events:
Fitness, cinema, art classes monthly.
Team Meal:
Substantial meal during duty.
Pay Range (California) $140,000 – $160,000 USD
#J-18808-Ljbffr