Sous Chef - Shoreditch House, East London

At Soho House, the Sous Chef plays a vital leadership role within the kitchen, supporting the Head Chef and Senior Sous Chef in delivering exceptional, high-quality dishes across all services. As a key member of the culinary management team, the Sous Chef helps drive consistency, creativity, and operational excellence, ensuring that every plate reflects the standards and identity of Soho House. 

You will oversee day-to-day kitchen operations, supervise and develop junior chefs, and ensure food safety, allergen compliance, and kitchen hygiene remain at the highest level. The Sous Chef contributes to menu development, coordinates prep and service execution, and steps into leadership responsibilities in the absence of the Senior Sous Chef or Head Chef. 

• Weekly Pay
• Team meal whilst on shift prepared by our chefs
• Clothing Allowance
• 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

• →Support the Senior Sous Chef and Head Chef in leading all aspects of kitchen operations, ensuring smooth, efficient service across all meal periods. 
• →Prepare, cook, and present dishes to Soho House standards, maintaining consistency in quality, flavour, and plating. 
• →Oversee mise en place organisation, daily prep schedules, and service readiness for assigned sections. 
• →Supervise and mentor junior chefs, providing guidance, training, and feedback to support their development. 
• →Uphold strict food safety, hygiene, and allergen management procedures in line with HACCP and Soho House policies. 
• →Assist in menu execution and contribute ideas to seasonal changes, specials, and development projects. 
• →Support stock control activities, including ordering, deliveries, waste reduction, and inventory rotation. 
• →Communicate effectively with both back-of-house and front-of-house teams to ensure seamless service and member satisfaction. 
• →Lead by example through professionalism, punctuality, and a calm, solution-driven approach in a fast-paced environment. 
• →Take charge of the kitchen when required, ensuring standards, staffing, and service run smoothly in the absence of senior leadership. 

• 3–5 years of experience in a high-volume, high-quality kitchen, ideally within a premium restaurant, hotel, or private members’ club. 
• Strong cooking skills across multiple kitchen sections with a solid understanding of classical and modern culinary techniques. 
• Proven experience supervising or leading small teams. 
• Excellent knowledge of HACCP, allergen procedures, and food safety practices. 
• Ability to work efficiently under pressure while maintaining high standards. 
• Professional, reliable, and passionate about food and team development. 
• Confident communicator with strong organisational and time-management skills. 
• Fluent in English.