Please note: candidate must currently reside in the UK and be able to work in the UK without sponsorship.
Convene Hospitality Group (CHG) operates a global portfolio of lifestyle brands focused on creating places and experiences that bring people together. The company designs, develops, and operates hospitality-driven destinations to host gatherings of all kinds, ranging from small corporate meetings to immersive brand activations and beyond. We love bringing people together in person, and that passion for great experiences extends to our employees as well. If you're interested in creating inspiring moments of connection, consider joining our team.
About Convene Rathbone
Located in the heart of London's iconic West End, Convene Rathbone is set to open in Spring 2027 as one of the city's most anticipated new Meetings & Events destinations. The 54,000-square-foot venue at One Rathbone Square will combine Convene's signature hospitality with industry-leading production capabilities to create a new standard for experiential events. Purpose-built for immersive experiences, the venue will support everything from high-profile conferences and brand showcases to luxury receptions and bespoke gatherings, bringing together advanced production technology with exceptional event delivery and meaningful human connection.
As a member of our opening leadership team, you'll play a key role in shaping the culture, guest experience, and long-term success of one of London's most exciting new event venues.
About the Role:
The Head Chef is the operational heartbeat of the Rathbone kitchen. Reporting to the Executive Chef, this role brings our culinary vision to life by leading the kitchen brigade, upholding exceptional food safety and quality standards, and driving culinary excellence across the venue's high-profile event spaces. This is a hands‑on leadership role for a chef who can inspire a talented team, elevate every service, and set the standard for exceptional food and hospitality at Rathbone.
Food Vision
As a key guardian of our culinary identity, you will champion our six core values: Modern, Seasonal, Generous, Innovative, Sustainable, and Commercial. You will ensure that every plate served, whether for an intimate lunch or a large-scale conference, delivers artisan quality and high-impact flavors that go beyond standard hospitality expectations.
What You'll Do:
Culinary Operations & Service Delivery
Oversee daily kitchen operations, ensuring seamless execution across all outlets and event spaces.
Work alongside the Executive Chef to translate seasonal menu concepts into practical, consistent, and visually stunning daily offerings.
Take direct ownership of the "pass", ensuring food presentation, temperature, and timing meet our exacting standards.
Manage the execution of Private Event Orders, ensuring station prep, workflows, and communication are flawless for high-volume, bespoke client events.
Dynamically adjust staffing levels, prep schedules, and workflows based on daily business volumes and upcoming event needs.
Operational Excellence & Financial Control
Maintain the kitchen in a continuous "tour‑ready" state, enforcing rigorous food safety, sanitation, and hygiene standards (HACCP) at all times.
Direct purchasing, receiving, and inventory control to minimize waste and ensure peak operational readiness.
Monitor food costs, labor hours, and operating expenses daily, implementing corrective actions to stay within disciplined financial targets.
Ensure all kitchen equipment is maintained, serviced, and utilized safely by the team.
Team Leadership & Culture
Act as a hands‑on, player‑coach who fosters a supportive, respectful, and high‑energy kitchen environment.
Conduct effective pre‑shift meetings to brief the team on daily business, client specifications, and production goals.
Mentor and develop junior chefs and the wider culinary team, focusing on skill development, consistency, and standard operating procedures.
Handle performance management and staffing issues professionally and promptly, working closely with the Executive Chef to cultivate a "1% better every day" culture.
What We Look For:
Education
- Degree or diploma in Culinary Arts (or equivalent NVQ/City & Guilds qualifications), or recognised professional cookery qualification backed by hands‑on culinary leadership.
Experience
- Minimum 5-8+ years of progressive culinary and kitchen management experience in high-volume, premier venues, including leading teams ranging from small kitchen crews up to 20+ staff members.
Specialised Knowledge & Attributes
- High operational adaptability and a client‑first mindset to accommodate tailored menus and dynamic event needs.
- Proven track record leading fine‑dining, farm‑driven, or high-volume complex foodservice operations.
- Extensive experience managing large‑scale private events, banquets, and customised corporate hospitality programmes.
- Deep understandi
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