Head Chef - Culinary Leader & Menu Innovator

Sohohousecaterer; City of Westminster; On-site; GBP 65,000 - 90,000; Full time

Benefits offered by this job

Weekly Pay

Staff meal

House Membership

Discount Food & Drink

Staff Room Rate

Private Health and Dental Care

Life Assurance

Birthday off

Cowshed Discount

Charity Days

Job summary

Soho House is seeking a Head Chef to oversee operations and staff across one of our houses or public restaurant. You will manage the kitchen budget, assign tasks within your brigade and ensure member satisfaction through high-quality dishes.

Working with the General Manager to elevate the food offering, you will lead back-of-house teams, drive food costs, and maintain the highest standards in service and guest experience.

Qualifications

• Proven experience leading culinary teams in high-end or hospitality settings.
• Ability to manage budgets, menus, and staff performance.
• Strong knowledge of food safety and HACCP protocols.
• Flexibility to work weekends and holidays.

Responsibilities

• Lead and manage kitchen operations and staff to deliver high-quality dining experiences.
• Oversee BOH teams (Pastry, Production, Pizza, Pasta) including recruitment and training.
• Ensure health and safety compliance and adherence to company standards.
• Delegate tasks and maintain daily checklists for events, dietary needs and orders.
• Educate staff on safe work practices and emergency procedures.
• Develop and enforce processes to optimize food quality, costs and margins.
• Coordinate with Marketing/Events on menu planning and costing.
• Support team with creating team meals and ensuring dietary requirements.
• Maintain proper storage, ordering, sanitation, and hygiene.

Skills

Budget management

Team leadership

Menu development

Quality control

Health and safety leadership

Education

Culinary training

Job description

Soho House is seeking a Head Chef to oversee operations and staff across one of our houses or public restaurant. You will manage the kitchen budget, assign tasks within your brigade and ensure member satisfaction through high-quality dishes.

Working with the General Manager to elevate the food offering, you will lead back-of-house teams, drive food costs, and maintain the highest standards in service and guest experience.