Head of Culinary Operations - The Americas

About this role

Job Purpose:

The Head of Culinary Operations The Americas, 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.

Main 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 re...