The Role…

At Soho House, our Kitchen Manager is responsible for overseeing the day-to-day operations of our staff canteen and prep kitchen, ensuring our teams enjoy fresh, nutritious and high-quality meals every day.

Working closely with the Executive Chef, you will take ownership of kitchen operations, menu planning, food quality, stock management and cost control, while leading and developing a motivated kitchen team.

This is a hands-on leadership role that requires strong culinary skills, excellent organisation and a passion for creating a positive dining experience for our employees, alongside supporting the wider kitchen operations across the site.

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…

Oversee the daily operations of the staff canteen and prep kitchen, ensuring efficient service, consistent food quality and high standards of presentation.
Plan and deliver fresh, nutritious and varied staff menus, catering for different dietary requirements, allergens and preferences.
Lead, motivate and develop the kitchen team, including recruitment, onboarding, training, performance management and ongoing development.
Work closely with the Executive Chef to develop menus, improve food offerings and maintain consistent culinary standards.
Manage daily food preparation, production schedules and kitchen requirements to support both the staff canteen and wider site operations.
Take ownership of food costs, labour budgets, ordering, stock control and waste management, identifying opportunities to improve efficiency.
Oversee deliveries, stock rotation, storage and distribution, ensuring ingredients are managed safely and effectively.
Ensure full compliance with food safety, hygiene, allergen management and health & safety regulations, maintaining a clean and organised kitchen environment.
Collaborate with other kitchen teams and departments to coordinate preparation requirements and support smooth operational delivery.
Create a positive, collaborative team culture through hands-on leadership, clear communication and a commitment to delivering an excellent employee dining experience.

What we are looking for...

Previous experience as a Kitchen Manager, Head Chef or Sous Chef within a high-volume hospitality or catering environment.
Experience managing a staff canteen, employee dining operation or large-scale food production is advantageous.
Strong culinary knowledge with the ability to create varied, nutritious and cost-effective menus.
Proven experience leading, training and developing kitchen teams.
Good understanding of food costs, labour management, stock control and kitchen budgets.
Excellent knowledge of food safety, hygiene, HACCP and allergen management.
Strong organisational skills with the ability to manage multiple operational priorities.
A hands-on, proactive leadership style with excellent communication and problem-solving skills.
Passionate about delivering consistently high standards of food and creating a positive experience for colleagues.