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Head Chef
Company Description
The Hub on Verulam is a distinctive venue in London with an open kitchen serving imaginative, high-quality food throughout the day, complemented by specialty coffee and crafted cocktails. The space features two screening rooms that host live sports, independent cinema, community events, and comedy, creating a dynamic atmosphere for guests. Regular live music and pop-up events add to the creative and social energy of the venue. The Hub on Verulam is committed to sustainability, composting food waste on site and returning it to the communities it sources from, reflecting a strong focus on environmental responsibility and future generations. There is nothing else quite like it in the local area, offering team members a unique place to work and grow.
Role Description
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The Head Chef will lead the kitchen team and oversee all culinary operations in this part-time, on-site role based in London. Day-to-day responsibilities include:
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- Planning and executing menus that reflect the venue’s creative food concept.
- Supervising food preparation and service.
- Ensuring consistently high quality and presentation.
- Managing kitchen staff scheduling, training, and performance.
- Maintaining strict standards of food safety, hygiene, and stock control.
- Collaborating with management on new dishes, pop-up concepts, and event menus.
- Supporting the venue’s sustainability practices through responsible sourcing and waste management.
Qualifications
- Strong culinary skills with experience in menu development, food preparation, and plating in a busy, creative kitchen environment.
- Proven leadership abilities, including team management, staff training, and effective communication with front-of-house and management.
- Comprehensive knowledge of food safety, hygiene regulations, and kitchen operations, including stock management and cost control.
- Experience working with seasonal, sustainable ingredients and a genuine commitment to environmentally responsible practices.
- Background as a Head Chef or Senior Sous Chef in restaurants, cafés, or similar venues, preferably with experience in events.
- Ability to work flexibly on a full-time schedule, including evenings and weekends, and thrive in a fast-paced, guest-focused environment.
- Formal culinary training or relevant professional certifications are beneficial.
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