Senior Sous Chef

The Senior Sous Chef will support the culinary leadership of the Club by delivering exceptional food quality, innovative menus and memorable dining experiences. The role will lead and develop the kitchen team while ensuring high standards of food quality, hygiene, cost control, safety and operational efficiency.

• →

  Lead the culinary team in delivering consistently high-quality food and exceptional member and guest experiences.

• →

  Develop innovative menus, recipes and ingredient specifications using fresh, seasonal and local produce.

• →

  Plan and execute special events, food festivals, themed menus and display cooking experiences.

• →

  Stay updated on global culinary trends, techniques, equipment and industry best practices.

• →

  Set culinary, productivity and presentation benchmarks and drive continuous improvement.

• →

  Coach and develop the kitchen team, ensuring strong product, menu and ingredient knowledge.

• →

  Work closely with the Service team to ensure effective communication of menus, ingredients and special requirements.

• →

  Plan and monitor food costs, wastage and kitchen budgets to achieve agreed financial targets.

• →

  Optimise the use of raw materials, fuel and other resources while maintaining food cost standards.

• →

  Coordinate with Purchase on procurement based on stock levels, consumption and operational requirements.

• →

  Work with the Purchase Manager to develop and maintain Standard Purchase Specifications.

• →

  Ensure consistent adherence to food quality, portion, presentation and quantity standards across all Club outlets.

• →

  Maintain the highest standards of food safety, hygiene, cleanliness and kitchen discipline.

• →

  Ensure proper upkeep and maintenance of kitchen equipment and utensils, coordinating repairs with Engineering.

• →

  Partner with P&D on culinary events and food festivals for Soho House executives and other special occasions.

• →

  Review monthly F&B business reports, identify opportunities and implement action plans to improve performance.

• →

  Support menu engineering and operational initiatives that enhance member satisfaction and business performance.

• →

  Perform any other duties and responsibilities assigned by the Executive Chef or Manager.

• Proven experience as a Senior Sous Chef or in a similar culinary leadership role within a premium club, hotel or restaurant environment.

• Strong knowledge of modern culinary techniques, menu development and food trends.

• Excellent understanding of food cost, budgeting, purchasing and kitchen controls.

• Strong leadership, team development and communication skills.

• Passion for fresh ingredients, creativity and delivering memorable culinary experiences.

• High standards of hygiene, food safety and kitchen operations.

• Ability to work effectively in a fast-paced, quality-driven environment.