line cook

server

food runner

sous chef

food & beverage manager

Soho House & Co.

Working at Soho House was a great experience, especially for beginners. A typical day at work is fun and energetic, especially when meeting new people and being part of them. The things i learned quickly, but took time was making sure where to place the equipment, pots, pans, and silverware at but after a while it was quick knowing where it all belonged. The management their was great, especially when it came to checking if it was going good and if everything was being done correctly. The co-workers there, they were   energetic, friendly, and were always their  to come and help. The hardest part of working at SoHo House, was the business, parties, and private events. The hardest to do, was for parties, and private events because their would be around  900 people who would come for the event and it would be packed with dishes, pots, hot pans, glassware, and silverware. Everything would have to be done quick and safely, especially when putting everything back in place, it would be packed in the kitchen. The best about working their, would have to be meeting new people, the  food there is outstanding, getting help from others and catching that 30 minute break and relax.

I was genuinely excited to join SoHo House and had high hopes for the opportunity, especially given the company’s reputation and creative culture. Unfortunately, the reality didn’t match the expectations.

There was very little to no formal training or structured onboarding, which made it difficult to perform effectively. Employees are often left to figure things out on their own without adequate resources or clear guidance from management. Support from leadership was inconsistent at best, and communication across teams lacked transparency.

The work culture itself can feel toxic at times — managers often speak to employees in a condescending way, creating an environment of stress and low morale. It’s clear that upper management receives the majority of recognition and compensation, while most employees are underpaid and undervalued despite working extremely hard.

Overall, SoHo House has potential as a company if they invest more in their people — starting with proper training, respectful communication, and fair pay. Until then, I’d advise anyone considering a role here to be aware of what they’re stepping into.

If SoHo House would operate like a restaurant with a proper staff of Managers, Servers, Bussers, and food runners, the restaurant would be able to keep up with the high demands of the restaurant. It is a members club, but a members club with high maintenance  individuals who have no respect for the staff or others. It is not an efficient place to make consistent money. It is a pooled house, but unlike a normal restaurant that only pools with one restaurant, SoHo pulls with three different restaurants. It sounds like a great opportunity to make great money, but the work load is not the same for all servers. If you are working in The Sitting Room, your job as a server is to be able to multitask and handle the quick paced nature of the room. All servers have to be not only a server, but the company also excepts them to be a concierge and a receptionist, by taking time from their sections to make a phone call and place a guest on a member's list or helping them find a computer charger or blanket to accommodate all of their needs. It is a highly stressful environment and each employee turns into a zombie because of the environment and how they are treated by members.

Soho House was founded in London in 1995 as a home from home for people working in creative fields. There are Houses located in the UK, Berlin, Istanbul, Barcelona, New York, West Hollywood, Miami, Chicago and Toronto.

Unlike other members’ clubs, which often focus on wealth and status, we aim to assemble communities of members that have something in common: namely, a creative soul. The majority of our members work in traditional creative industries, with the film, fashion, advertising, music, art and media sectors, among others, heavily represented.

We offer five types of membership: Local House, Every House, Under 27 Local House, Under 27 Every House and Child membership.

Local membership gives you access to all club spaces and facilities at Soho House New York: the main club floor and restaurant, our Cowshed spa, the screening room, the rooftop swimming pool and our event programming calendar for members.

Every House membership provides access to all of Soho House’s Every House clubs around the world with the exception of Little Beach House Malibu – which requires an additional Malibu Plus membership. To have full access to both Soho House New York and Ludlow House, you must apply for an Every House membership.

A typical day at works start at 8:30am for the one of the daily managers meeting to discuss day operations . Tour the property greeting all the employees. Brief individual meetings with department heads to review the days needs. Conference calls with corporate office in London. Then on to the to-do-list for the day. Assist various meetings and oversee lunch operations. Afternoon filled with financial analysis and proceed to the second daily manager's meeting to discuss night operations follow by dinner operations.

I learned that problems solving is best accomplished as a team. Soho House reinforces greatly the strong team spirit and I truly do believe this is the only way to go. I have learnt so much about the global functioning of hotel operations. I am still learning many aspects of the profession which will lead me to be an even better operator.

I have a great relationship with my coworkers. I treat all as equals and work well with all of them

The hardest part of the job is the frustration that sometimes occur when things do not go directly as you had wished for

I enjoy my team her at Soho House. Employees are the core to any company and this is one of the strongest.

Soho House being the second hotel I worked at I went in feeling fairly comfortable with my abilities as a guest services provider. The job started just as the hotel was opening their Chicago location, and it was a couple weeks before the hotel was officially open for business. 

The staff was primarily French and English, the hotel being a chain started in Europe, and we would receive occasional visits from the CEO of the company to ensure that everything was going smoothly. These visits put everyone on edge, especially the management. The end result was a constant fear of under-performance across all departments, and it was understood that the only times you were addressed by management was when something was wrong. There was no positive reinforcement and the culture quickly devolved into everyone looking out for themselves.

Don’t get me wrong Soho house is an amazing place to learn , I’ve learned a lot from it , looked at it more like a school from my learning experience , however working is a different story there was multiple occasions as a Barback that I had to stand up and help make bartenders drinks / Coffees , Break bartenders , Cover them and a lot of the times do AM prep , Management is a joke they barely know 
what they’re doing with some being intoxicated or some with very High Anxiety, lots of the times us being told things to do that aren’t even urgent , my experience there wasn’t fun at all working wise .. I’ve learned a lot from them and people 

Hardest part of the job id say is just walking in , once you’re in you know it’s gonna be a very unpleasant day because either something at the bar or something wasn’t done / short staff or whatever the problem may be ,
The best I enjoyed was actually being busy and being able to work at a busy environment and learning from it 

What is the best part of working at the company?
Health insurance. Granted, you could buy directly from market at a much lower monthly rate. It is a global company and there can be upward growth. However, I feel the company truly do not appreciate their lower tiered employees. You can definitely get paid more than $10.65 a hour at most service jobs…at least as a bartender. I have servers making more money than me. 

What is the most stressful part about working at the company?
The lack of humanity in some of the corporate policies. The inconsistencies in management and service. Getting paid $10.65 a hour. 

What is the work environment and culture like at the company?
It can be fun. Great views. You’re in DUMBO on the top two floors of a building next to the East River. It’s beautiful.

What is a typical day like for you at the company?
I work most mornings so I’m more of a barista until noon, sometimes 11am because of the weekends.

I was hired as a receiver and it felt like a competition just to keep my job even though I had the most experience doing the job. Without even conversing with me about it my manager warned me that some receivers would be let go because of over staffing. I left my previous job of 4 years because I was promised a better opportunity. The safety issue that we presented to Hr , the Gm , The head Buyer for the company was ignored. I was hurt as a result of the negligence and was penalized because of it. The environment is extremely hostile and the “meal” or left overs they give us would be on a first come survival situation where we would be told a mix of times so the servers could eat first to which they would take everything for themselves and people coming in later. Management has horrible communication and a poor understanding of how a business runs. I have never worked somewhere that theft was common and management could get caught stealing and it be okay. Horrible staff. This was the dumbo location.

As manager I felt like my life had to revolve the house. I could easily complete my daily tasks or urgent requests/projects in a 8-hour work day but the GM seemed to resent that and would tell me I needed to work at least 10-hour work day regardless. Work/life balance was horrible and I would get passive resentment from the GM and front office manager for establishing any type boundary. HR “P&D” are there to protect the company and will do little to nothing with your work place concerns. Nepotism is common throughout the brand. Salary and benefits were just not good. My department lacked structure and any type opportunity for promotion past the property level. They don’t provide cell phones to managers or give a cell phone stipend but will heavily monopolize your cell phone with work related apps, calls and messages. Soho house has high turnover in almost every one of their houses in the US, that speaks for itself. 

Top Job Titles	Average Salary
Line cook 3 salaries reported	$21.83 per hour
Server 6 salaries reported	$14.67 per hour
Food runner 1 salary reported	$17.00 per hour
Sous chef 1 salary reported	$62,500 per year
Food & beverage manager 8 salaries reported	$75,938 per year

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