Kitchen Manager / Head Chef

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IMPORTANT : Must be 18+, must be available to work weekends and evenings, including 31st December.

Wage : £14.25ph + up to 3k per year in bonus incentives + tips

Hours : Average of 15 - 20 hrs per week, generally starting between 3pm - 5pm and finishing around 10pm. On delivery and stock take days, you would be expected to come in earlier, around midday.

Week : 2-3 days a week (including Friday and Saturday) over summer. From September onwards : typical 3 - 4 days, every Friday and Saturday. Fewer shifts over summer, more during winter.

Our established venue, founded in 1994, hosts diverse live events such as comedy, music, drag, podcasts, talks / Q&As, and spoken word. Recognized by The Guardian as “enormously well-regarded,” we pride ourselves on excellence and innovation in live entertainment.

We value diversity and inclusion, encouraging applications from underrepresented communities. Our workplace is designed to be inclusive, fostering a welcoming environment for all.

We seek a strong team leader with pride in their work, able to perform under pressure, with previous experience as a chef and in team leadership.

Service :

Our operation is akin to a pre-theatre dining experience, with short service times (around 2 hours) and 90% of orders sent out between 7pm-8pm. Typically, 2-4 chefs produce a range of quality, simple dishes for 50-400 customers, with 25-50% ordering food. The kitchen is usually cleaned and closed by around 10pm.

Key responsibilities :

• Ensure compliance with hygiene, health & safety, employment, and food safety laws for staff, visitors, and customers.
• Manage stock ordering and control.
• Implement HACCP procedures.
• Maintain high cleanliness standards, aiming for a 5-star hygiene rating.
• Control portions and wastage.
• Lead and manage kitchen staff effectively.
• Manage staff hours for cost efficiency.
• Train and develop junior team members.

Job roles include :

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Qualifications :

Must hold a Level 3 Food Hygiene Certificate, NVQ2 chef qualification, or equivalent. Candidates should have food prep / management background and supervisory experience, with references from previous employers.

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