Head Chef

We’re looking for an experienced and commercially focused Head Chef to lead the kitchen at a new Green & Fortune contract on London’s Southbank, just north of Southwark Bridge.

This is a senior leadership role responsible for driving culinary performance across corporate hospitality and events within a premium business and industry environment.

As part of an exciting new opening, this role offers the opportunity to shape the food offering, build a strong kitchen culture, and lead a small and talented team from the very beginning.

Working closely with the General Manager and wider leadership team, you will play a key role in establishing an exceptional hospitality operation known for its strong food ethos and premium event delivery.

• Kitchen Operations
• Lead the day-to-day kitchen operation, ensuring smooth coordination across all back-of-house areas and service periods.
• Maintain consistently high standards of food quality, presentation, and service readiness across hospitality and event menus.
• Oversee kitchen organisation, equipment, food production areas, and storage spaces to ensure cleanliness, safety, and operational efficiency.
• Drive menu development and recipe standardisation, ensuring dishes are commercially viable, well executed, and aligned with the Green & Fortune food ethos.
• People & Leadership
• Lead, motivate, and develop a small kitchen team, fostering a professional and collaborative working culture.
• Support recruitment, onboarding, training, and succession planning to ensure a capable and engaged brigade.
• Oversee labour planning, rotas, and holiday management to ensure effective staffing and operational efficiency.
• Deliver coaching, feedback, and development opportunities to support team growth and retention.
• Financial & Commercial Performance
• Manage food cost, labour, purchasing, and stock control to maintain strong kitchen performance.
• Monitor kitchen performance through regular reviews of GP, stock results, and operational trends.
• Implement effective waste management, portion control, and stock rotation processes.
• Work with senior management to support menu innovation and the continued growth of the hospitality and events business.
• Communication & Standards
• Work closely with the General Manager and wider leadership team to align culinary operations with business objectives and client expectations.
• Lead kitchen briefings and contribute to weekly management and operational meetings.
• Monitor guest feedback and operational reporting, ensuring continuous improvement and service excellence.
• Maintain full compliance with food safety, health and safety, and company operational standards.

What do you get in return?

• Company Sick Pay
• Life Insurance (2 x annual salary)
• 50% discount in our restaurant and 25% off at our cafes
• Holidays increasing with length of service
• Loyalty bonuses in line with the length of service.
• One paid day off each year to get involved in any community or charity volunteering activity of your choice.
• Retail, Grocery and Gym Discounts
• Cycle to Work Scheme
• Refer your friend scheme
• Learning and Development Portal and further education with apprenticeship programs
• G&F Support Scheme
• Hospitality Action - Access to a confidential Employee Assistance Programme (EAP)

Eligibility to work in the UK is required.

Our organisation is committed to fostering a diverse, equitable, and inclusive workplace, encouraging individuals from all backgrounds to apply and join us in creating a vibrant and supportive environment.

We fully support individuals with disabilities throughout the recruitment process.

If you have a disability and require assistance, please contact our People team at to discuss any necessary adjustments. We appreciate every applicant who submits their CV; however, only successful candidates will be contacted.

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