Head Chef

Head Chef – Premium Multi-Site Venues, London

Zeta Thomas Collective are recruiting on behalf of our client, a premium, multi-site venue group across London, for an accomplished Head Chef to take culinary leadership across their sites. The venues handle a high volume of independent dining alongside a busy, high-profile events operation, and this position carries full accountability for standards, consistency and kitchen performance across the group.

This is a senior appointment for a chef with genuine Michelin or high-end culinary pedigree, ready to set the tone for food, teams and standards across multiple kitchens, not just run a single pass.

What is required of a Head Chef

• Michelin / High-End Pedigree: Proven experience in Michelin-starred kitchens and/or London's leading high-end, upscale brasserie or restaurant groups. This is non-negotiable, we need someone who has trained and cooked at the top level.
• High-Volume Experience: This is a must. You need a proven track record running kitchens that handle serious volume, 500+ covers is business as usual, not a stretch.
• Classical Training: Rock-solid classical culinary foundations and a genuine respect for technique, seasonality and provenance.
• Multi-Site Leadership: Comfortable setting and holding standards consistently across more than one kitchen, floor or site, not just one room.
• No Big Egos: This is a nurturing environment, not a shouting one. Our client wants someone who leads by example, develops people, and builds kitchens people want to work in, leave the ego at the door.
• Commercial and Operational Command: Full confidence with P&L, food costing, GP management, supplier relationships, stock control, and rota/labour management across a high-volume operation (500+ covers is business as usual).
• Menu Development: A strong point of view on premium British-led menus, with the ability to develop dishes and concepts that work operationally at scale.

Key Responsibilities of the Head Chef

• Owning food quality, consistency and standards across the entire venue group.
• Leading, mentoring and developing Sous Chefs, Junior Sous, CDPs and Commis Chefs, building a bench of talent, not just covering shifts.
• Driving menu development and evolution in line with a premium British ethos.
• Managing food cost, GP, ordering and supplier relationships across the group.
• Working closely with the wider management team to align kitchen operations with the events calendar and business objectives.
• Acting as the senior culinary authority on site, the final word on quality, standards and direction.

Who We Want to Hear From

If you're an established Head Chef or Executive Sous Chef with Michelin or high-end brasserie/restaurant group experience, ready to step into a multi-site Group Head Chef position with real scope and autonomy, we'd love to see your CV.

Benefits

• Employee discount

Pay: £60,000.00-£65,000.00 per year

Benefits:

• Discounted or free food
• Employee discount

Work Location: In person