Head of Culinary Operations - The Americas

Soho House & Co.•West Hollywood, CA

10h

About The Position

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.

Requirements

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.
Comfortable with extensive travel and working in kitchens for extended periods of time.
Passion for food, craft, and delivering consistently excellent culinary experiences.
Working knowledge of Outlook, Excel, Word, InDesign, Adobe software.
Must have flexible schedule including days shifts, evening shift, holidays, and weekends.
Ability to multitask and work in a fast-paced environment.
Ability to understand and follow written and verbal instructions.
A sophisticated communicator with high standards of performance together with excellent communication, problem solving and listening skills
Ability to multitask and work in a fast-paced environment.
Knowledge of food and beverage trends

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.
Partner with Fire Life Safety and relevant teams to uphold safety and regulatory requirements in culinary spaces.
Use field insights to identify opportunities for continuous improvement in product processes, and kitchen operations

Benefits

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.
Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match
Paid Time Off: Full- Time Employees have sick day's + vacation days
Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically
Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability
Learning & Development: An extensive range of internally and externally run courses are available for all employees.
Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all.
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.
Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.