Sous Chef Pool House Barcelona (New Opening)

Overview

‘Barcelona Pool House’, located on Avinguda Tibidabo, is Soho House’s third House in the city. It will include a state-of-the-art gym, a full-service spa and hair salon, an 18m outdoor pool, a café, plus two floors of club space with a revolving restaurant concept.

The Role

As a Sous Chef at Soho House, your role is to deliver a consistently high standard of food for our members and guests and support your Head / Exec Chef in planning, organizing and managing the kitchen according to company policies and standards.

Main Responsibilities

• Recruiting, training and assigning tasks to build a strong team.
• Ensure all food hygiene and safety measures are in place and work alongside the Head Chef to deliver a high-quality dining experience.
• Representing the company in all that you do. Be a role model to your team in terms of appearance, discipline and conduct and showcase Soho House values.
• Lead by example with the Head Chef to deliver high quality and efficient dining experiences for members and guests.
• Monitor and improve the food offering, update menus to reflect our food philosophy, seasonal offerings and member preferences.
• Oversee the entire kitchen operation ensuring efficiency, consistency and adherence to quality standards.
• Oversee food preparation, cooking and presentation to standard.
• Support with purchasing and cost control according to budgetary goals.
• Foster a positive and collaborative work environment within a diverse team.
• Ensure teamwork and synergy across all departments through clear, respectful communication.
• Recruit and onboard new starters according to staffing levels.
• Conduct and track team learning and development and the Cookhouse program to enhance skills and passion for food.
• Manage staff schedules, holiday requests and payroll and work with the People Team to manage HR issues within the kitchen team.
• Ensure all food hygiene and safety policies are followed and enforce local and Company compliance policies, procedures and standards.
• Delegate tasks to the team and complete daily checklists that support anticipated business levels, production, orders, events, dietary restrictions and allergy procedures.
• Help enforce processes to run an effective and efficient kitchen while maintaining high standards, food quality, COGS and margins to increase profits without sacrificing taste or member / guest experience.
• Enforce proper storage procedures and equipment maintenance.
• Work to deliver high quality Team Meals with varied choices suitable for all dietary requirements.
• Health & Safety audits
• Feedback from member chilli reports
• Service scan reports
• Labour / wage costs
• Food costs and GP
• Wastage
• Quality of product
• Annual and quarterly financial targets in relation to EBITDA
• Member retention
• Staff retention
• Health & Safety audits

Requirements

Additional Information

Seniority level : Mid-Senior level

Employment type : Full-time

Job function : Management and Manufacturing

Industries : Hospitality

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