Description
We are seeking an experienced Executive Chef to lead and operate the kitchen at Pen Yen, a Japanese restaurant located at Soho Farmhouse.
As a hands-on culinary leader, you will be responsible for maintaining the quality, consistency, and standards of the food while supporting the development and performance of the kitchen team.
Key responsibilities include:
- Delivering a consistent, high-quality Pen Yen dining experience across sushi, sashimi, robata, and Japanese sharing dishes
- Overseeing the day-to-day BOH operation, ensuring effective staffing, preparation, service, and execution of all dishes to Pen Yen and Soho House standards
- Maintaining the highest standards of food quality, presentation, consistency, and attention to detail across the kitchen
- Supporting menu development, seasonal dishes, recipe creation, food specifications, costing, and menu updates
- Ensuring all dishes are prepared and executed according to agreed recipes, specifications, and presentation standards
- Developing and training the kitchen team through on-the-job coaching and regular skills development
- Creating a positive, collaborative kitchen culture and ensuring effective communication between the BOH and FOH teams
- Managing kitchen schedules, labour, prep, production, service, opening, and closing procedures to ensure the operation runs efficiently
- Ensuring all food safety, health and safety, hygiene, and allergy procedures are followed in line with Soho House and local regulations
- Supporting purchasing, stock control, food cost, waste management, and supplier relationships to maintain quality and commercial performance
- Managing events, special menus, and private dining experiences
- Ensuring all kitchen equipment is maintained and reporting any maintenance issues
- Managing and developing the kitchen team, including recruitment, onboarding, performance management, and succession planning
In return, we offer a competitive compensation package, including:
- Weekly pay
- Team meals 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
- 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
Requirements:
- 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