Head of Food & Beverage - Louma Country Hotel

Kempinski Palace Cairo SCOPE To assist the Food & Beverage Head of Department and the Executive Chef in managing the overall hygiene programme as an efficient and productive cost and service Centre ensuring a seamless operation and therefore contribute to maximizing guest satisfaction. The Food Safety Manager ensures that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning and organizing Culinary and Stewarding operations. OVERALL OBJECTIVES The job of Food Safety Manager is executed satisfactorily when: * All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP. * The supply chain is planned to secure that the quality of the food & beverage products. * The hotel is recognized by local authorities and is compliant to all HACCP regulations.

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. 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 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 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. * 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  Why work with us... 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. In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range $175,000—$200,000 USD