Head Chef

Imperial London Hotels; Greater London; On-site; GBP 45,000 - 60,000; Full time

Job summary

A prestigious hotel brand in Bloomsbury, London is seeking a Head Chef to lead the culinary direction of their new rooftop bar. The role involves developing seasonal menus, managing kitchen operations, and ensuring high standards of food quality. Candidates should have proven experience in a similar role, strong leadership skills, and a passion for modern culinary practices. This full-time position offers various employee benefits and the opportunity to shape a landmark venue in the city's hospitality scene.

Benefits

28 days holiday, rising to 33

Access to training programmes

Discounts across outlets

Health Cash Plan

Qualifications

• Proven experience as Head Chef or Executive Sous Chef preferably in a hotel.
• Experience in a fast-paced kitchen, delivering high standards under pressure.
• Knowledge of food hygiene and safety regulations.

Responsibilities

• Lead culinary direction and develop innovative menus.
• Manage kitchen operations, staff training, and food safety.
• Ensure financial performance and quality standards.

Skills

Culinary skills

Leadership ability

Communication skills

Financial understanding

Creativity

Education

Level 3 Food Safety qualification

Professional Cookery qualification

Job description

Role: Head Chef ‘Project A’ – Rooftop Bar at The Imperial (New Opening Hotel)

Hours: 40 hours per week

Location: Bloomsbury, London

About Us:

‘Project A’ is the new destination rooftop bar at The Imperial, Bloomsbury opening Summer 2026. Part of the Imperial London Hotels family, we are a seventh‑generation, family‑run business with a 187‑year legacy and a renewed vision for modern, authentic London hospitality.

About the Role:

We are seeking an exceptional Head Chef to lead the culinary direction of ‘Project A’. This is a rare opportunity to shape a brand‑new rooftop dining experience from the ground up—crafting menus, building a high‑performing team and defining a food identity that reflects creativity, seasonality and a sense of place in the heart of Bloomsbury, London.

You will oversee all kitchen operations at ‘Project A’, leading a brigade including Sous Chefs, CDPs, Commis Chefs and Kitchen Porters. You will set the standards for quality, consistency and presentation, ensuring every dish reflects the ambition and elevated character of ‘Project A’.

What You’ll Be Doing:

You will work collaboratively with the ‘Project A’ General Manager and Front of House teams to deliver exceptional guest experiences, balancing creativity with operational discipline. From menu development to food safety, team culture to financial performance, you will be accountable for the full culinary operation.

• Develop seasonal, innovative menus that reflect ‘Project A’s’ identity and London’s diverse food culture
• Lead, train, and inspire the kitchen team, creating a supportive, high‑performance environment
• Ensure consistent delivery of high-quality dishes, aligned with recipes, presentation standards, and food safety regulations
• Manage stock levels, ordering, menu costings, and food GP to meet financial targets
• Oversee kitchen systems, preparation, and service to ensure efficiency and consistency
• Maintain rigorous hygiene and safety standards, ensuring all documentation is compliant and up to date
• Collaborate across departments to support seamless bar operations and exceptional service
• Recruit, mentor, and develop kitchen talent, ensuring strong succession planning
• Keep up‑to‑date with culinary trends, techniques, suppliers, and best practices to continually evolve the offering

Who You Are:

• You will have proven experience as Head Chef or Executive Sous Chef ideally in a new opening hotel environment
• Have strong culinary skills with a passion for creativity, flavour development and modern presentation
• Experience running a fast‑paced kitchen, delivering high standards under pressure
• Strong leadership ability with a track record of building, developing and motivating teams
• Solid financial and operational understanding including GP control, labour management and P&L awareness
• Excellent communication and organisational skills
• Level 3 Food Safety, Professional Cookery qualification and strong understanding of food hygiene and safety regulations
• Flexibility to work varied shifts in line with a 24/7 hotel operation

What’s In It for You:

• 28 days holiday, rising to 33 with length of service (including bank holidays)
• Access to ILH Training Academy programmes, apprenticeships and supported study
• Holiday Purchase Scheme
• Complimentary uniform dry‑cleaning, plus discounted personal dry‑cleaning
• Interest‑free Season Ticket Loan
• Workplace Pension
• Team member flat rate and 50% friends and family hotel discount
• 50% discount across ILH F&B outlets
• Discounted drinks at Blooms Café
• Employee‑funded Health Cash Plan
• Local Bloomsbury discounts
• Early Pay access
• Shopping discounts with selected retailers
• Salary sacrifice schemes including nursery care, cycle to work, and technology
• Access to mental health first‑aiders, wellbeing support and the Employee Assistance Programme

If you are ready to shape a landmark rooftop bar and lead a talented team in one of London’s newest hospitality openings, we would love to hear from you!