Head of Culinary Operations - New York

Job Purpose: The Head of Culinary Operations is a senior, field-based culinary leadership role responsible for maintaining and elevating food and beverage product quality across all Soho House locations in the region. Working as a direct partner to the Director of Service – Food, Beverage Accommodations, this role is deeply embedded in the field—spending significant time in kitchens, alongside chefs and culinary teams—to ensure excellence in execution, consistency of product, and alignment with Soho House culinary standards. Reporting into the Vice President of Culinary, the Head of Culinary Operations serves as the steward of day-to-day culinary execution, upholding quality, technique, taste and presentation at every House while meeting or exceeding budgeted food and labor costs.

Responsibilities

Culinary Product Quality Execution Own the consistent execution of Soho House food and beverage offerings across all Houses in The Americas with focus on consistency of the core House menu offerings Maintain and elevate product quality, taste, presentation, and technique through hands-on leadership in kitchens. Introduce seasonal and regional specific menu items to drive member engagement and satisfaction as part of our 30% local house programming Ensure menus for a la carte and private hire are executed as intended, with attention to sourcing, preparation, portioning, taste and presentation. Identify and address gaps in culinary execution, providing real-time coaching and corrective action.

Field-Based Culinary Leadership Performance Spend extensive time working in the field and in kitchens, partnering directly with Executive Chefs, Sous Chefs, and culinary teams. Teach and mentor chefs, line cooks and prep cooks on cooking techniques and product preparation as well as new recipe implementation. Support Houses during openings, menu rollouts, transitions, large scale member events and activations and periods requiring focused culinary improvement.

Lead by example, modeling best practices in kitchen leadership, organization, cleanliness, and food safety. Ensure all purchasing and inventory management are aligned with operating/purchasing standards and operating system Meet or exceed budgeted food cost and culinary labor costs across all venues Partnership with Service Operations Work in close partnership with the Director of Service – Food, Beverage Accommodations to ensure seamless alignment between culinary execution and service delivery. Collaborate with General Managers and Executive Chefs to identify opportunities to modify or elevate core House menu offerings and implement food programs to support member events, and activations.

Ensure food and beverage products are operationally executable while maintaining quality and consistency. Standards, Training Development Reinforce and uphold culinary standards, recipes, specifications, and operating procedures across the region. Support the development of culinary training tools and ensure effective implementation at the House level.

Coach and develop House culinary leadership, building strong bench strength and a culture of pride, accountability, and craftsmanship. Quality, Safety Continuous Improvement Ensure all kitchens meet Soho House standards for food safety, cleanliness, organization, and compliance.

Requirements

in culinary spaces. Use field insights to identify opportunities for continuous improvement in product processes, and kitchen operations Experience Required: Senior culinary leadership experience within multi-unit, lifestyle luxury hospitality environments. Deep, hands-on culinary expertise with a strong eye for detail, consistency, and product integrity.

Proven ability to elevate food quality through in-kitchen coaching and operational discipline. Strong collaborator with service and operations leaders, able to bridge culinary creativity and execution.