Kitchen Manager - Soho Farmhouse

Soho House via Caterer.com; Banbury; On-site; GBP 34,000 - 52,000; Full time

Benefits offered by this job

Weekly Pay

Team meal on shift

Staff membership

Discount on food & drink

Staff room rate

Health and dental care

Life assurance

Birthday day off

Staff discount on Cowshed & Soho Home

Paid charity days

Counselling sessions

Training & development

Team events

Job summary

Soho House is seeking a Kitchen Manager to oversee the day-to-day operations of the staff canteen and prep kitchen, partnering with the Executive Chef to drive menu planning, food quality and cost control. You will lead a motivated kitchen team, ensuring fresh, nutritious meals and high presentation standards across the site.

This hands-on leadership role requires strong culinary skills, excellent organisation and a proactive, collaborative approach to training, recruitment and development,

Qualifications

• Strong culinary knowledge and ability to create varied, nutritious menus.
• Experience leading kitchen teams and developing staff.
• Know-how of food costs, labour management and stock control.
• Excellent communication and problem-solving skills.

Responsibilities

• Oversee daily operations of staff canteen and prep kitchen.
• Plan and deliver fresh, nutritious staff menus with dietary considerations.
• Lead, motivate and develop the kitchen team including recruitment and training.
• Collaborate with Executive Chef to develop menus and maintain culinary standards.
• Manage food preparation, production schedules and kitchen requirements.
• Take ownership of costs, ordering, stock control and waste management.
• Ensure compliance with food safety and hygiene regulations.

Skills

Culinary skills

Leadership

Team management

Menu planning

Food cost control

Staff training

Excellent communication

Problem solving

HACCP knowledge

Job description

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

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.