Soho House & Co
Overview
At Soho House, a
Line Cook II
is responsible for maintaining a station or two, preparing food and sauces, and assisting Senior Chefs during service. The role thrives in fast-paced environments and positively influences the team by demonstrating highly skilled abilities at two stations while remaining calm during busy service.
Main Duties
Learn ingredients on all menu items and produce consistent, quality dishes in fast-paced, demanding environments at two stations.
Provide daily prep support and maintain kitchen equipment, inventory, and overall cleanliness.
Prepare food items in the pantry, fry station, and other kitchen areas, adhering to allergy requests and specific dish alterations.
Prepare all food items as directed in a sanitary and timely manner, complying with safety, sanitation, and food handling procedures.
Follow recipes, portion controls, and presentation specifications, paying attention to cooking temperatures and quality to reduce costs.
Assist with inventory to support sustainable food cost control.
Set up stations according to Kitchen guidelines and maintain a safe, clean, organized, and stocked work area.
Execute production and a‑la‑carte dishes, including weekend feast ideas and team meals.
Work toward specific goals and Soho House Standards for speed of service (3‑8‑10) and consistent service experience.
Ensure proper time and attendance procedures are followed when clocking in/out for shifts and breaks.
Support Executive Sous and Jr. Sous with pre‑ and post‑service meetings when requested.
Provide a positive influence for teams under pressure and contribute to a welcoming work environment that increases staff morale.
Attend “Cook House” trainings and mentor new and existing team members.
Assist with cleaning, sanitation, and organization of the kitchen, walk‑in coolers, and all storage areas.
Commit to providing quality service and food knowledge.
Required Skills & Qualifications
Minimum of 2+ years’ experience in a fast‑paced, upscale, and professional kitchen environment.
Strong understanding of professional cooking and skilled knife handling.
Food handler’s certificate.
Strong communicator, able to take direction, and team‑player mentality.
Proactive ability to build professional relationships with all leaders and kitchen team.
Flexible schedule with ability to work mornings, evenings, weekends, and holidays as needed.
Proven ability to execute all menu items and deliver top‑quality dishes on all stations.
Physical Requirements
Must be able to seize, grasp, turn, and hold objects with hands.
Must be able to work on feet for at least 8–10 hours.
Fast‑paced movements required to move between kitchen areas and storage.
Must be able to move, pull, carry, or lift up to 50 lb occasionally and 35 lb regularly.
Occasional exposure to cold, heat, and water.
Occasionally kneel, bend, crouch, and climb as required.
Why Work With Us
Health Care + 401(k) – Full‑time employees eligible for full benefits; Medical, Dental, Vision, and a retirement fund with a 2% match.
Paid Time Off – Full‑time employees have sick days plus vacation days.
Career Development – Opportunities to progress domestically or internationally, both managerially and technically.
Soho Impact – Empowering the community to make positive change through mentoring, apprenticeship, local outreach, and sustainability.
Learning & Development – Extensive internal and external courses available to all employees.
Cookhouse & House Tonic – Celebrating passion for food and drink; monthly calendars of trips, trainings, and events available to all.
Team Events – Monthly fitness sessions, cinema screenings, and art classes; employees can sign up.
Team Meal – On duty in our Houses and restaurants, a substantial meal is provided free of charge.
Pay Range $25—$25 USD
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries: Hospitality
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Line Cook II
is responsible for maintaining a station or two, preparing food and sauces, and assisting Senior Chefs during service. The role thrives in fast-paced environments and positively influences the team by demonstrating highly skilled abilities at two stations while remaining calm during busy service.
Main Duties
Learn ingredients on all menu items and produce consistent, quality dishes in fast-paced, demanding environments at two stations.
Provide daily prep support and maintain kitchen equipment, inventory, and overall cleanliness.
Prepare food items in the pantry, fry station, and other kitchen areas, adhering to allergy requests and specific dish alterations.
Prepare all food items as directed in a sanitary and timely manner, complying with safety, sanitation, and food handling procedures.
Follow recipes, portion controls, and presentation specifications, paying attention to cooking temperatures and quality to reduce costs.
Assist with inventory to support sustainable food cost control.
Set up stations according to Kitchen guidelines and maintain a safe, clean, organized, and stocked work area.
Execute production and a‑la‑carte dishes, including weekend feast ideas and team meals.
Work toward specific goals and Soho House Standards for speed of service (3‑8‑10) and consistent service experience.
Ensure proper time and attendance procedures are followed when clocking in/out for shifts and breaks.
Support Executive Sous and Jr. Sous with pre‑ and post‑service meetings when requested.
Provide a positive influence for teams under pressure and contribute to a welcoming work environment that increases staff morale.
Attend “Cook House” trainings and mentor new and existing team members.
Assist with cleaning, sanitation, and organization of the kitchen, walk‑in coolers, and all storage areas.
Commit to providing quality service and food knowledge.
Required Skills & Qualifications
Minimum of 2+ years’ experience in a fast‑paced, upscale, and professional kitchen environment.
Strong understanding of professional cooking and skilled knife handling.
Food handler’s certificate.
Strong communicator, able to take direction, and team‑player mentality.
Proactive ability to build professional relationships with all leaders and kitchen team.
Flexible schedule with ability to work mornings, evenings, weekends, and holidays as needed.
Proven ability to execute all menu items and deliver top‑quality dishes on all stations.
Physical Requirements
Must be able to seize, grasp, turn, and hold objects with hands.
Must be able to work on feet for at least 8–10 hours.
Fast‑paced movements required to move between kitchen areas and storage.
Must be able to move, pull, carry, or lift up to 50 lb occasionally and 35 lb regularly.
Occasional exposure to cold, heat, and water.
Occasionally kneel, bend, crouch, and climb as required.
Why Work With Us
Health Care + 401(k) – Full‑time employees eligible for full benefits; Medical, Dental, Vision, and a retirement fund with a 2% match.
Paid Time Off – Full‑time employees have sick days plus vacation days.
Career Development – Opportunities to progress domestically or internationally, both managerially and technically.
Soho Impact – Empowering the community to make positive change through mentoring, apprenticeship, local outreach, and sustainability.
Learning & Development – Extensive internal and external courses available to all employees.
Cookhouse & House Tonic – Celebrating passion for food and drink; monthly calendars of trips, trainings, and events available to all.
Team Events – Monthly fitness sessions, cinema screenings, and art classes; employees can sign up.
Team Meal – On duty in our Houses and restaurants, a substantial meal is provided free of charge.
Pay Range $25—$25 USD
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries: Hospitality
#J-18808-Ljbffr