Kitchen Manager - Soho Farmhouse

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.