We’re looking for an experienced and commercially focused Head Chef to lead the kitchen at London Museum Docklands.
This is a senior leadership position responsible for driving culinary performance across restaurant dining, corporate hospitality, and events within a 7‑day operation. Working closely with the General Manager and wider leadership team, the role offers the opportunity to shape and lead a talented kitchen team within a values‑led hospitality environment, with a strong emphasis on seasonal menus, responsibly sourced ingredients, and showcasing the best of local produce, alongside a commitment to thoughtful, sustainable practices and premium event delivery.
Kitchen Operations
- 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.
- Oversee kitchen organisation, equipment, food production areas, and storage spaces to ensure cleanliness, safety, and operational efficiency.
- Drive menu development and recipe standardisation, ensuring dishes are commercially viable, well executed, and aligned with the Green & Fortune food ethos.
People & Leadership
- 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.
- Oversee labour planning, rosters, and holiday management to ensure effective staffing and operational efficiency.
- Deliver structured performance reviews, coaching, and skills development to support team growth and retention.
Financial & Commercial Performance
- 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.
- Implement effective waste management, portion control, and stock rotation processes.
- Work with senior management to support menu engineering, product innovation, and revenue growth.
Communication & Standards
- Work closely with the General Manager and wider leadership team to align culinary operations with business objectives.
- Lead kitchen briefings and contribute to weekly management and operational meetings.
- Monitor guest feedback and operational reporting, ensuring continuous improvement and service excellence.
- Maintain full compliance with food safety, health & safety, and company operational standards.
What do you get in return?
- Company Sick Pay
- Life Insurance (2 x annual salary)
- 50% discount in our restaurant and 25% off at our cafés
- Loyalty bonuses in line with the length of service
- One paid day off each year to volunteer in a community or charity of your choice
- Retail, Grocery and Gym Discounts
- Cycle to Work Scheme
- Refer a Friend scheme
- Learning and Development Portal and further education with apprenticeship programs
- G&F Support Scheme
- Confidential Employee Assistance Programme (EAP)
Green & Fortune is committed to fostering a diverse, equitable, and inclusive workplace. We encourage applications from individuals of all backgrounds and fully support candidates with disabilities throughout the recruitment process. If you require any adjustments, please contact our People team at people@greenandfortune.co.uk.
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