Oxford 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
- 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 workplace.
- 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

Voluntary Self-Identification

For government reporting purposes, we ask candidates to respond to the below self-identification survey.Completion of the form is entirely voluntary. Whatever your decision, it will not be considered in the hiringprocess or thereafter. Any information that you do provide will be recorded and maintained in aconfidential file.

As set forth in Soho House via Caterer.com ’s Equal Employment Opportunity policy,we do not discriminate on the basis of any protected group status under any applicable law.

If you believe you belong to any of the categories of protected veterans listed below, please indicate by making the appropriate selection.As a government contractor subject to the Vietnam Era Veterans Readjustment Assistance Act (VEVRAA), we request this information in order to measurethe effectiveness of the outreach and positive recruitment efforts we undertake pursuant to VEVRAA. Classification of protected categoriesis as follows:

A "disabled veteran" is one of the following: a veteran of the U.S. military, ground, naval or air service who is entitled to compensation (or who but for the receipt of military retired pay would be entitled to compensation) under laws administered by the Secretary of Veterans Affairs; or a person who was discharged or released from active duty because of a service‑connected disability.

A "recently separated veteran" means any veteran during the three‑year period beginning on the date of such veteran's discharge or release from active duty in the U.S. military, ground, naval, or air service.

An "active duty wartime or campaign badge veteran" means a veteran who served on active duty in the U.S. military, ground, naval or air service during a war, or in a campaign or expedition for which a campaign badge has been authorized under the laws administered by the Department of Defense.

An "Armed forces service medal veteran" means a veteran who, while serving on active duty in the U.S. military, ground, naval or air service, participated in a United States military operation for which an Armed Forces service medal was awarded pursuant to Executive Order 12985.

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