Local & Wild
Head Chef, Sussex, Soho - 50 - 55K
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Company Description
Local & Wild is a restaurant group that brings the spirit of the English countryside to London, founded in 2012 by three brothers—a farmer, a chef, and a restaurateur—from Sussex. The group includes six restaurants—The Shed, Rabbit, Pig's Ears, Black Lamb, Black Horse in Amberley and Sussex—each focused on vibrant, seasonal British cuisine. Menus are built around produce sourced from local farmers, hedgerows, and the surrounding coast, reflecting the changing flavors of Britain. As advocates of English wine, Local & Wild serves award-winning selections from Nutbourne Vineyards in West Sussex. The company is driven by a way of life that values people and produce, with a strong ethical and ecological commitment to sustainability.
Role Description
The Head Chef at Sussex, Soho will lead the kitchen team and oversee all aspects of food preparation and service for this Greater London on-site location. This full-time role includes designing and executing seasonal menus that showcase sustainably sourced British produce, maintaining high culinary standards, and ensuring consistent dish quality. The Head Chef will manage stock levels, ordering, and supplier relationships, particularly with local producers and the Nutbourne farm and vineyard. Responsibilities also include enforcing food safety and hygiene standards, training and mentoring kitchen team members, and collaborating with front-of-house leadership to deliver a cohesive guest experience. The role involves active presence on the pass during service, cost control, and contributing to the restaurant’s sustainability and waste-reduction practices.
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Qualifications
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- Strong experience as a Head Chef or Senior Sous Chef in high-quality, seasonal or British cuisine-focused restaurants.
- Proficiency in menu development, dish design, and creative use of local and seasonal ingredients.
- Solid knowledge of kitchen operations, including stock management, food cost control, and supplier coordination.
- Demonstrated ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment.
- Comprehensive understanding of food hygiene, safety regulations, and best practices in professional kitchens.
- Passion for sustainability, ethical sourcing, and minimizing food waste.
- Strong organizational and time-management abilities, with attention to detail and consistency.
- Effective communication and collaboration skills for working closely with management and front-of-house teams.
- Flexibility to work evenings, weekends, and holidays as required in a hospitality setting.
- Relevant culinary training or professional certifications; formal chef qualifications are an advantage.
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