Executive Chef - Soho Farmhouse (Japanese Restaurant)

The Role… At Soho House, the Executive Chef at Pen Yen is responsible for supporting the Head Chef in leading and operating the kitchen, delivering a high-quality Japanese dining experience for our members and guests. Pen Yen is a Japanese restaurant centred around sharing dishes, sushi, sashimi and robata cooking over charcoal. As Chef de Cuisine, you will be a hands-on culinary leader, responsible for maintaining the quality, consistency and standards of the food while supporting the development and performance of the kitchen team. A successful Executive Chef will work closely with the Head Chef in the day-to-day operation of Pen Yen, supporting menu execution, team development, scheduling, labour, food quality and kitchen performance. What's in it for you? Weekly Pay Team meal whilst on shift prepared by our chefs 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 Key duties… Deliver a consistent, high-quality Pen Yen dining experience across sushi, sashimi, robata and Japanese sharing dishes. Oversee the day-to-day BOH operation, ensuring effective staffing, preparation, service and execution of all dishes to Pen Yen and Soho House standards. Maintain the highest standards of food quality, presentation, consistency and attention to detail across the kitchen. Support with menu development, seasonal dishes, recipe creation, food specifications, costing and menu updates. Ensure all dishes are prepared and executed according to agreed recipes, specifications and presentation standards. Support the development and training of the kitchen team through on-the-job coaching, Cook House training and regular skills development. Create a positive, collaborative kitchen culture and ensure effective communication between the BOH and FOH teams. Manage kitchen schedules, labour, prep, production, service, opening and closing procedures to ensure the operation runs efficiently. Ensure all food safety, health and safety, hygiene and allergy procedures are followed in line with Soho House and local regulations. Support purchasing, stock control, food cost, waste management and supplier relationships to maintain quality and commercial performance. Manage events, special menus and private dining experiences. Ensure all kitchen equipment is maintained and report and follow up on any maintenance issues. Manage and develop the kitchen team, including recruitment, onboarding, performance management and succession planning. What we are looking for... Minimum 4–5 years’ experience in a similar Executive Chef, Head Chef or Culinary Senior Leadership role within a high-volume, quality-driven restaurant. Strong experience working with Japanese cuisine, ideally including sushi, sashimi, robata or charcoal cooking. Culinary trained and passionate about Japanese food, ingredients, technique and continuous development. Proven experience leading, training and developing a kitchen team in a busy, high-volume environment. Strong knowledge of food quality, kitchen operations, food safety, HACCP and local sanitation regulations. Experience managing labour, purchasing, stock, food cost and waste control. A hands-on and operational leader who is comfortable working alongside the team during service. Strong communication and organisational skills, with the ability to build positive relationships across the kitchen and wider House. Experienced managing P&L’s, labour, purchasing, vendors and quality control while providing results in revenue Must be able to demonstrate competency as outlined in the training schedule and Club School Must be able to work flexible shifts and schedules, including weekends and holidays as needed Ability to take direction, work in a team environment and autonomously