Head Chef

1d1 day ago

Green & Fortune

GB · Full-time · £54,000 – £54,000

About this role

We’re seeking an experienced and commercially focused Head Chef to lead the kitchen at London Museum Docklands. This senior leadership position drives culinary performance across restaurant dining, corporate hospitality, and events within a 7-day operation. The role offers the chance to shape seasonal menus using responsibly sourced local produce in a values-led environment.

Lead day-to-day kitchen operations ensuring smooth coordination across all back-of-house areas and service periods. Maintain high standards of food quality, presentation, and service readiness while overseeing equipment, production areas, and storage spaces. Drive menu development and recipe standardisation aligned with the Green & Fortune food ethos.

Lead, motivate, and develop the kitchen team while fostering a professional and collaborative working culture. Manage recruitment, onboarding, training, and succession planning across all kitchen roles. Oversee labour planning, rotas, and holiday management to support operational efficiency and retention.

Manage food cost, labour, purchasing, and stock control to maintain strong financial performance. Monitor GP, stock results, and operational trends while implementing waste management and portion control. Work closely with the General Manager to ensure compliance with food safety and company standards.

Requirements

Proven experience leading kitchen operations across restaurant dining, events, and corporate hospitality.
Strong commercial acumen with menu development and recipe standardisation skills.
Expertise in managing food costs, labour, purchasing, and stock control.
Demonstrated ability to lead, train, and develop kitchen teams with structured performance reviews.
In-depth knowledge of food safety, health & safety compliance, and sustainable sourcing practices.
Experience overseeing 7-day operations with premium event delivery and guest feedback monitoring.

Responsibilities

Lead the day-to-day kitchen operation, ensuring smooth coordination across all back-of-house areas and service periods.
Maintain consistently high standards of food quality, presentation, and service readiness across all menus and events.
Drive menu development and recipe standardisation, ensuring dishes are commercially viable and aligned with the food ethos.
Lead, motivate, and develop the kitchen team, fostering a professional and collaborative working culture.
Manage recruitment, onboarding, training, and succession planning across all kitchen roles.
Manage food cost, labour, purchasing, and stock control to maintain strong kitchen financial performance.
Monitor kitchen performance through regular reviews of GP, stock results, and operational trends.
Maintain full compliance with food safety, health & safety, and company operational standards.