Location
London - The Hoxton, Southwark

Hours
Full Time

Salary
Negotiable

About the Role
We are looking for an Executive Chef to join our team at The Hoxton, Southwark, the third Hoxton in our hometown of London. This vibrant London borough is rich in history and culture, home to 192 bedrooms, two restaurants – Albie & Seabird – and a thriving Meetings & Events business. Albie is an all-day neighbourhood restaurant serving familiar classics with a twist, inspired by the diverse international food scene of the surrounding area. Seabird is a rooftop restaurant on the 14th floor, featuring an impressive raw bar, London's longest oyster list, and panoramic city views. Our flexible event spaces host everything from intimate dinners to large-scale corporate events.

Reporting to the Director of Food & Beverage, you will lead the culinary vision and overall kitchen operations across The Hoxton Southwark, overseeing Albie, Seabird, and the Meetings & Events operation. You will provide strategic leadership to ensure consistency of quality, execution, and standards while allowing each venue to retain its unique identity.

Your responsibilities will include leading and inspiring kitchen teams, fostering a high-performance culture based on coaching and accountability, and developing menus that are commercially successful and seasonally driven. You will work closely with operational leaders to create revenue-driving initiatives and guest experiences that enhance commercial performance.

Additional duties include managing food cost, labour, payroll, purchasing, and kitchen productivity to meet budgets without compromising quality. You will build strong supplier relationships, ensure compliance with food safety and health & safety standards, support flawless execution of events and bespoke dining experiences, and collaborate across departments to deliver seamless guest experiences.

As a visible leader, you will mentor your team, maintain high culinary standards, and continuously seek smarter ways of working to improve quality, efficiency, and profitability without sacrificing creativity or guest experience.

Experience
Previous experience as an Executive Chef, Executive Sous Chef, or in a similar senior culinary leadership role within a premium, high-volume hospitality environment. Proven ability to oversee multiple food concepts simultaneously, balancing operational excellence with creative menu development.

About you
A proven leader who inspires, coaches, and develops large kitchen teams, fostering a positive, accountable, and high-performing culture. Commercially astute with strong skills in food cost management, labour planning, payroll, purchasing, and kitchen financial performance. Excellent organisational skills with the ability to prioritise competing demands and high-profile events without compromising standards.

You have a genuine passion for menu innovation, seasonality, and creating memorable dining experiences that reflect the individuality of each concept. You possess excellent knowledge of food safety legislation, allergen management, and kitchen compliance. Collaborative by nature, you build strong relationships across departments and thrive working closely with operational teams.

Calm under pressure, you make confident decisions, solve problems quickly, and support your teams during busy service periods. Passionate about developing people and creating career growth opportunities. You have a true passion for hospitality and delivering experiences that reflect the integrity of our brands.

You value authenticity, teamwork, and a positive impact on guests and colleagues alike. You embrace doing things differently, enjoy a good laugh, and are committed to working hard while having fun.

Qualifications
Relevant culinary qualifications and extensive experience in senior kitchen leadership roles are expected. Strong understanding of menu engineering, gross profit, labour productivity, and operational performance is essential.