Kitchen Manager - Soho Farmhouse

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.

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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

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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.

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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.