Head Chef: Creative Dining for VIP Events

BaxterStorey; Greater London; On-site; GBP 45,000 - 55,000; Full time

Benefits offered by this job

50% discount across Searcys venues

Pension scheme enrolment

Up to 35 days annual leave

Meals provided on shift

Your birthday off

Job summary

Searcys at the National Army Museum in Chelsea seeks a Head Chef to lead the culinary operation, overseeing a busy public café and a vibrant events programme, delivering exceptional menus for daytime dining and private functions.

This role offers creative control, a focus on quality, food safety, and financial performance, with industry-leading benefits and a schedule Tuesday to Sunday, 9am–5pm with occasional evenings.

Qualifications

• Proven experience as Head Chef in both retail café operations and event catering.
• Creative, trend-aware and passionate about sustainability.
• Inspirational leader with excellent communication and organisational skills.
• Level 3 Food Safety & HACCP (or equivalent).

Responsibilities

• Develop and deliver creative seasonal menus for the café, hospitality, and events business.
• Lead, train, and motivate the kitchen team to achieve exceptional standards.
• Ensure consistent food quality, presentation, and customer satisfaction.
• Work closely with events and front-of-house teams to deliver successful functions and VIP receptions.
• Manage stock, food costs, budgets, and supplier relationships.
• Maintain high standards of food hygiene, health & safety, and allergen compliance.
• Drive innovation and continuous improvement across the food offer.
• Support and lead the delivery of private events, corporate functions, and VIP receptions.
• Ensure smooth day-to-day kitchen operations in a high-volume environment.

Skills

Head Chef experience

Leadership

Food safety HACCP

Education

Level 3 Food Safety & HACCP

Job description

Searcys at the National Army Museum in Chelsea seeks a Head Chef to lead the culinary operation, overseeing a busy public café and a vibrant events programme, delivering exceptional menus for daytime dining and private functions.

This role offers creative control, a focus on quality, food safety, and financial performance, with industry-leading benefits and a schedule Tuesday to Sunday, 9am–5pm with occasional evenings.