Introduction

We are seeking a passionate and experienced Group Head Chef to lead our kitchen teams and oversee culinary operations across two distinct yet aligned venues. This is a senior leadership appointment reporting to the Managing Director. The ideal candidate will be collaborative, creative, organised, and committed to the continued delivery of exceptional food quality and dining experiences. This role requires strong and inclusive leadership with a hands-on approach, menu development expertise, and a desire to play an important part in the growth and evolution of the business.

Responsibilities

Culinary & Operational Leadership

• Lead kitchen operations across venues, setting the standard for execution, consistency and excellence
• Build, develop, and retain a high-performing team, fostering a culture of inclusion and professionalism
• Oversee recruitment, onboarding, rostering, and performance management in line with labour targets

Commercial Ownership

• Take full ownership of BOH cost management, including food cost, labour, and controllable expenses
• Review financial performance weekly and implement adjustments to maintain targets
• Manage inventory, ordering, and supplier relationships to optimise cost, quality, and waste reduction
• Contribute to senior management discussions with clear reporting on BOH performance

Menu Development & Concept Evolution

• Lead menu development across venues and associated activations
• Deliver creative output within defined cost, yield, and operational constraints
• Play a key role in shaping and evolving the culinary offering
• Have direct involvement in the operational and creative direction and brand expansion

Standards & Compliance

• Uphold rigorous standards in food safety, hygiene, and kitchen presentation
• Ensure equipment maintenance and operational readiness across sites

Your Profile

• Proven experience in a senior kitchen leadership role in a premium dining environment (Head Chef or strong Senior Sous ready to step into a group position)
• Trade-qualified with a disciplined, professional approach to kitchen operations
• Commercially astute, with demonstrated experience managing costs, reporting, and performance
• A confident and engaging people leader capable of building and maintaining a high-retention team culture
• Creatively engaged, with an appreciation for Japanese-influenced cuisine, balanced by a strong focus on execution and consistency

Benefits

• Competitive salary package commensurate with experience
• Performance based bonus linked to venue outcomes and future growth
• Leadership and creative ownership across two established venues, with more in the pipeline
• Ownership level support and mentorship
• A positive, energetic workplace culture focused on growth and work/ life balance
• Dining benefits across the group

• Lead kitchen operations across venues, setting the standard for execution, consistency and excellence
• Build, develop, and retain a high-performing team, fostering a culture of inclusion and professionalism
• Oversee recruitment, onboarding, rostering, and performance management in line with labour targets
• Take full ownership of BOH cost management, including food cost, labour, and controllable expenses
• Review financial performance weekly and implement adjustments to maintain targets
• Manage inventory, ordering, and supplier relationships to optimise cost, quality, and waste reduction
• Contribute to senior management discussions with clear reporting on BOH performance
• Lead menu development across venues and associated activations
• Deliver creative output within defined cost, yield, and operational constraints
• Play a key role in shaping and evolving the culinary offering
• Have direct involvement in the operational and creative direction and brand expansion
• Uphold rigorous standards in food safety, hygiene, and kitchen presentation
• Ensure equipment maintenance and operational readiness across sites

• Menu development expertise
• Strong and inclusive leadership
• Hands-on approach
• Collaboration
• Creativity
• Organization
• Commitment to exceptional food quality and dining experiences
• Cost management
• Reporting
• Performance management
• Team building
• Japanese-influenced cuisine appreciation
• Execution and consistency focus

• Proven experience in a senior kitchen leadership role in a premium dining environment (Head Chef or strong Senior Sous ready to step into a group position)
• Trade-qualified
• Disciplined, professional approach to kitchen operations
• Commercially astute
• Demonstrated experience managing costs, reporting, and performance
• Confident and engaging people leader
• Creatively engaged