Head Chef

About This Role

Leading the kitchen across two sites, this Head Chef role focuses on delivering high-quality food and creating memorable dining experiences within a varied hospitality offering. The position suits a passionate chef who thrives on culinary leadership and innovation, particularly with a growing emphasis on fine dining.

Responsibilities

• Lead culinary operations across two sites, ensuring consistently high standards of food quality, presentation, and service
• Deliver exceptional fine dining, including menu development, creative plating, and meticulous preparation, with a particular focus on the Cabot site
• Oversee conference and corporate catering at the Bank site, delivering high-quality food for meetings, conferences, and business events
• Manage large-scale events of up to 350 guests, ensuring smooth planning, preparation, and execution
• Develop menus and concepts across fine dining, event catering, conference dining, and sandwich platters, balancing creativity with commercial awareness
• Lead and develop the kitchen team, working closely with the Sous Chef and supporting a brigade of six
• Build strong client relationships, understanding client requirements and delivering a consistently excellent service
• Manage kitchen logistics, including staffing, ordering, stock control, food costs, preparation schedules, and service delivery
• Maintain the highest standards of food hygiene, health and safety, and kitchen organisation
• Bring new ideas and innovation to the food offering, helping drive the evolution towards a more premium, fine-dining-led experience

Requirements

• Proven experience as a Head Chef, Senior Sous Chef, or in a similar senior kitchen leadership role
• A background in fine dining, premium hospitality, events, hotels, or B&I catering
• Ability to manage events for significant guest numbers while maintaining exceptional food quality and presentation
• Strong menu development skills and plenty of ideas to enhance the overall dining experience
• Excellent planning, organisation, and logistical management skills, with the ability to manage multiple priorities across two sites
• A commercially minded approach to budgeting, food costs, stock management, and operational efficiency
• Strong leadership skills and the ability to motivate, develop, and support a kitchen team
• Excellent client-facing and communication skills, with a passion for building long-term relationships
• A flexible, hands-on approach and the ability to adapt to changing client and business needs

Benefits

• Contributory pension scheme
• Grow your career with Career Pathways and MyLearning programmes