At a Glance
- Tasks: Lead and develop kitchen teams across iconic London venues, ensuring exceptional food quality and standards.
- Company: Join The Columbo Group, a vibrant hospitality group with a passion for people and food.
- Benefits: Enjoy staff discounts, competitive salary, and ongoing training in a creative environment.
- Other info: Dynamic role with opportunities for career progression in a fast-growing company.
- Why this job: Shape kitchen culture and develop future culinary leaders in exciting venues.
- Qualifications: Proven experience in senior chef roles and strong leadership skills required.
The predicted salary is between 50000 - 65000 € per year.
We’re looking for an exceptional Group Head Chef to lead, develop, and elevate kitchen teams across some of London’s most loved hospitality venues, including The Blues Kitchen, The Jazz Cafe, and The Old Queen’s Head. This is a senior leadership role for a passionate, people first operator who thrives in high volume hospitality and genuinely loves being in kitchens, around teams, and in service. This is not an office based role — we’re looking for someone hands on, present, and visible in venues every week, coaching teams in real time and leading from the floor.
Working closely with our Executive Chef, the mission of this role is built around three core pillars:
- Standards — exceptional kitchen organisation, cleanliness, compliance, and audit performance
- Consistency — strong training, development, leadership, and people practices across every site
- Quality — delivering consistently outstanding food and guest experiences
Reporting into the Executive Chef, you’ll work closely with the CEOs, Head of Operations, Head of People, Head Chefs, and General Managers to build high performing kitchens, develop future leaders, and strengthen food operations across the group.
The Role
As Group Head Chef, you will lead the people, performance, culture, and operational standards of our kitchens across multiple venues. You’ll spend the majority of your time in venues - supporting services, coaching teams, auditing standards, and developing people directly.
Key Responsibilities
Leadership & Development
- Coach, mentor, and develop Head Chefs into confident, high performing leaders
- Build clear development pathways and succession plans across kitchen teams
- Lead regular 1-2-1s, performance reviews, and career conversations
- Support recruitment, onboarding, retention, and team engagement
- Foster positive, accountable kitchen cultures aligned with company values
- Lead by example in standards, behaviour, and leadership style
Standards & Operations
- Drive exceptional standards of cleanliness, organisation, and kitchen operations
- Conduct regular site visits, audits, and operational reviews
- Ensure consistency in food quality, presentation, and service execution
- Maintain strong food hygiene, HACCP, allergen, and health & safety standards
- Ensure kitchens are efficient, structured, and aligned with company expectations
Performance & Financials
- Support Head Chefs in understanding and owning kitchen financial performance
- Drive improvements in GP, labour efficiency, and cost control
- Review reporting and coach teams to improve operational performance
- Support effective stock control, ordering, and supplier management
Food & Quality
- Ensure food quality is consistently delivered at a high standard across all sites
- Support kitchens in executing menus efficiently and consistently
What We’re Looking For
- Proven experience in a senior multi site chef or operational leadership role
- A hands on leader who genuinely enjoys being in kitchens and developing teams
- Strong coaching, mentoring, and people development capability
- Experience improving team performance, engagement, and retention
- Commercial understanding of kitchen financials and operational performance
- Calm, organised, and solutions focused under pressure
- Excellent communication and relationship-building skills
- Passion for hospitality, standards, consistency, and food quality
Why Join The Columbo Group?
- The opportunity to shape kitchen culture across some of London’s most exciting hospitality venues
- A genuine platform to develop people and build future culinary leaders
- Career progression within a fast-growing independent hospitality group
- A collaborative, creative, and people focused environment
- Staff discounts across The Columbo Group venues
- Competitive salary package
- Ongoing training and development opportunities
Group Head Chef in London employer: The Blues Kitchen
Join The Columbo Group as a Group Head Chef and immerse yourself in a vibrant, people-focused work culture that champions culinary excellence across some of London's most beloved venues. With a commitment to staff development, competitive salaries, and a collaborative environment, this role offers the unique opportunity to shape kitchen standards and lead passionate teams while enjoying generous staff discounts and ongoing training. If you thrive in high-volume hospitality and are eager to cultivate future culinary leaders, this is the perfect place for you.
StudySmarter Expert Advice🤫
We think this is how you could land Group Head Chef in London
✨Tip Number 1
Get your hands dirty! As a Group Head Chef, being present in the kitchen is key. Spend time with your teams, show them how it’s done, and build those relationships. It’s all about leading from the front!
✨Tip Number 2
Don’t just talk the talk; walk the walk! Make sure you’re up to speed with kitchen standards and operations. Regular audits and site visits will help you keep everything on point and ensure consistency across all venues.
✨Tip Number 3
Focus on development! Use one-on-ones and performance reviews to coach your Head Chefs. Help them grow into confident leaders who can carry the torch for your culinary vision across multiple sites.
✨Tip Number 4
Apply through our website! We want to see your passion for hospitality and food quality shine through. Show us how you can elevate our kitchens and create memorable experiences for our guests.
We think you need these skills to ace Group Head Chef in London
Some tips for your application 🫡
Show Your Passion for Hospitality:When writing your application, let your love for the kitchen and hospitality shine through. We want to see that you genuinely enjoy being hands-on and working with teams, so share your experiences that highlight this passion.
Highlight Leadership Skills:Make sure to emphasise your leadership experience in your application. We’re looking for someone who can coach and develop others, so include examples of how you've successfully led teams and improved performance in previous roles.
Be Specific About Standards and Quality:We value exceptional standards and quality in our kitchens. In your application, mention specific instances where you've maintained high standards or improved food quality, and how you ensured compliance with health and safety regulations.
Apply Through Our Website:Don’t forget to submit your application through our website! It’s the best way for us to receive your details and ensures you’re considered for this exciting opportunity to shape kitchen culture across our venues.
How to prepare for a job interview at The Blues Kitchen
✨Know Your Venues
Before the interview, make sure you research The Blues Kitchen, The Jazz Cafe, and The Old Queen’s Head. Understand their menus, vibe, and what makes them special. This will show your passion for the role and help you connect with the interviewers.
✨Showcase Your Leadership Style
Be ready to discuss your leadership approach and how you develop kitchen teams. Share specific examples of how you've coached Head Chefs or improved team performance in previous roles. This is a hands-on position, so demonstrate your ability to lead from the floor.
✨Emphasise Standards and Quality
Prepare to talk about your experience with kitchen standards, cleanliness, and food quality. Highlight any systems or processes you've implemented to maintain high standards across multiple sites. This aligns perfectly with the core pillars of the role.
✨Engage with Financial Acumen
Since the role involves understanding kitchen financial performance, be prepared to discuss your experience with cost control, GP improvements, and stock management. Show that you can balance culinary excellence with operational efficiency.
