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GCDA; Catford; On-site; GBP 42,000 - 56,000; Full time

Job summary

GCDA is seeking a passionate Head Chef for The Catford House in London. You will take overall responsibility for food, combining hands-on kitchen leadership with development of the venue’s food programme.

This development role shapes identity and systems for future food direction, including core pub menu, weekly Sunday roast, pop-ups, and catering for weddings, private and corporate events. You will manage KP/Commis and coordinate guests while cooking from scratch and emphasising sustainability.

Responsibilities

• Develop and deliver the core pub menu
• Lead a weekly Sunday roast offer
• Organise a weekly programme of food pop-ups
• Plan and oversee food for private and catered bookings including weddings, parties, corporate and community events
• Manage a small kitchen team of KPs/Commis Chefs and coordinate guest chefs, food businesses, caterers and additional staff
• Develop food production for The Catford House/GCDA daytime café(s) where appropriate

Job description

We are seeking a passionate and enthusiastic Head Chef who will take overall responsibility for food at The Catford House, combining hands-on kitchen leadership with the development and management of the venue’s wider food programme.

This is a development role with the opportunity to shape the identity, systems and future direction of food at The Catford House.

• The postholder will develop and deliver the core pub menu,
• lead a weekly Sunday roast offer,
• organise a weekly programme of food pop-ups,
• plan and oversee food for private and catered bookings including weddings, parties, corporate and community events.
• They will manage a small kitchen team of KPs/Commis Chefs and coordinate guest chefs, food businesses, caterers and additional staff where required.
• developing food production for The Catford House/GCDA daytime café(s) where this is operationally and commercially appropriate.

The Head Chef will be responsible for food quality, food safety, staffing, achieving desired GP, stock and waste, with a strong emphasis on sustainability, provenance, ethics, cooking from scratch and links with the local food economy.