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Kitchen Manager - Soho Farmhouse
Soho House & Co.
Source: Headcount Labs · original listing ↗
Job data: Headcount Labs, ODbL 1.0. Job descriptions belong to their employers.
Source date: 10/15/2026
About this role
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.