Kitchen Manager Head Chef

Riverside Studios; Greater London; On-site; GBP 30,000 - 50,000; Full time

Job summary

A prominent arts venue in Greater London is seeking an experienced Kitchen Manager to oversee kitchen operations and lead a dedicated team. The successful candidate will manage daily kitchen activities ensuring excellence in food quality and safety standards. Responsibilities include menu development, food production management, and fostering a positive work environment. Prior experience in restaurant management or as a head chef is essential, along with strong leadership skills and passion for food.

Qualifications

• Knowledge of different cooking styles and methods with passion for food.
• Proven experience as a head chef in a fast-paced setting.
• Extensive culinary experience and expertise in fine dining.

Responsibilities

• Lead and supervise a dedicated kitchen team.
• Develop menus aligned with customer preferences.
• Manage food production processes from prep to plating.

Skills

Restaurant management

Leadership skills

Food preparation

Inventory control

Communication skills

Education

Level 3 Food & Hygiene certificate

Job description

Whether you're an experienced Kitchen Manager or Head Chef, or a talented Sous Chef ready to step up, this is a fantastic opportunity to showcase your skills, guide a small team, and make your mark in a well-established venue!

Riverside Studios is a multi-arts centre on the banks of the River Thames in Hammersmith, that has played host to contemporary performance, film, visual art exhibitions and television production.

At the heart of the building is a bar and restaurant with a terrace serving building users, visitors, and locals alike. The bar offers a full range of drinks and refreshments hot and cold, and the kitchen offers a full menu from breakfast to lunch through pre‑theatre dinner. Table service is available throughout the day and the atmosphere created gives the building its buzz. There is also a Bakery café offering freshly baked pastries, cakes, sandwiches and a grab and go style service open from early in the day.

The Cinema has its own bar area which is a relaxed part of the building and somewhere to wind down and discuss the finer points of the old classics, or just enjoy a quiet drink before a movie.

Alongside these public facing operations is a fully serviceable events space, with stunning views over the river, and a space to host crew catering allowing us to host every user of the building at the same time. It is a challenging, busy, and exciting place to work.

The successful Kitchen Manager will lead and inspire a dedicated team, working hands‑on alongside them during service and cleaning the kitchen at the end of shift. You will be responsible for managing the day‑to‑day kitchen operations, ensuring a smooth, efficient service. You will uphold the highest standards of HACCP, allergen control, and Health & Safety, as well as keeping on top of all kitchen paperwork and ordering.

Duties

• Work closely with the F&B Manager to build a team capable of delivering the required operation
• Lead and supervise the team, fostering a positive and productive work environment that encourages excellence in food preparation and service
• Develop the menu and overall food offering, ensuring offerings are innovative, balanced, and aligned with dietary requirements and customer preferences
• Manage food production processes from prep to plating, maintaining high standards of quality, presentation, and consistency
• Ensure strict adherence to food safety regulations and sanitation standards across all kitchen operations and ensure that all kitchen staff have adequate and appropriate training
• Control inventory levels through effective stock management, minimizing waste while ensuring availability of ingredients for daily needs
• Coordinate catering events and banquet services, delivering memorable dining experiences for large groups with precision and professionalism
• Supervise shift management duties including scheduling, training, performance evaluations, and resolving operational issues promptly
• Implement cost control measures related to food handling, purchasing, and overall kitchen expenses to optimise profitability
• Maintain an organized kitchen environment that promotes efficiency, safety, and cleanliness at all times

Qualifications

• Have a knowledge of different styles and methods of cooking and be passionate about food.
• Proven experience in restaurant management or as a head chef with strong leadership skills in a fast‑paced culinary setting
• Extensive culinary experience with expertise in food preparation, fine dining techniques, and catering services
• Demonstrated supervisory skills with the ability to motivate and develop team members effectively
• Knowledge of food safety standards and regulations (such as HACCP) along with experience in dietary department management
• Strong background in inventory control, food production processes, and kitchen operations management
• Excellent communication skills to coordinate seamlessly with staff and other departments
• Ability to handle multiple priorities efficiently while maintaining high‑quality standards
• Level 3 Food & Hygiene certificate

Prior event catering experience is highly desirable