# Executive Chef - Soho Farmhouse (Japanese Restaurant) at Soho House via Caterer.com

Executive Chef - Soho Farmhouse (Japanese Restaurant) at Soho House via Caterer.com in Oxford. Posted August 3, 2026.

- Company: Soho House via Caterer.com
- Location: Oxford
- Experience: 4+ years
- Posted: 2026-08-03
- Apply: https://job-boards.eu.greenhouse.io/sohohousecaterer/jobs/4935541101
- Source: https://jobmagic.ai/jobs/executive-chef-soho-farmhouse-japanese-restaurant-soho-house-via-caterercom-1x5325

## 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

## Description

**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