Location
40 Blackfriars Rd, London

Hours
Full Time - hours to be discussed

Salary
Competitive salary plus discretionary bonus dependent on company KPIs

About the Role
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 across all kitchen operations, ensuring consistency of quality, execution and standards while allowing each venue to retain its own identity. Your role includes leading, inspiring and developing kitchen teams to create a high-performance culture built around coaching, accountability and continuous development.

You will be responsible for menu development across all outlets, creating commercially successful, seasonally driven concepts that reflect each brand and continually evolve the offer. Working closely with the Director of Food & Beverage and operational leaders, you will develop revenue-driving initiatives, activations and guest experiences that strengthen the commercial performance of each venue.

Ownership of food cost, labour, payroll, purchasing and kitchen productivity is essential to ensure budgets are met while maintaining exceptional quality and consistency. You will build strong supplier relationships, source the highest quality ingredients and continually review purchasing opportunities to maximise value.

Ensuring the highest standards of food safety, health & safety, cleanliness and legislative compliance across every kitchen operation is a key responsibility. You will support the planning and delivery of Meetings & Events, exclusive hires and bespoke dining experiences, ensuring flawless execution regardless of scale.

Developing talent across kitchen teams by identifying high performers and creating clear development opportunities to build capability across the business is vital. You will work collaboratively with Restaurant General Managers, front of house teams, bars, sales, events and hotel departments to deliver a seamless guest experience.

You will be visible across the operation, supporting services where required, mentoring the team and maintaining consistently high culinary standards. Continuously challenging the status quo, you will identify smarter ways of working that improve quality, efficiency and profitability without compromising 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. Experience overseeing multiple food concepts simultaneously, balancing operational excellence with creative menu development.

About you
A proven leader with the ability to inspire, coach and develop large kitchen teams whilst building a positive, accountable and high-performing culture. Exceptional understanding of food cost management, labour planning, payroll, purchasing and kitchen financial performance. Commercially astute with strong knowledge of menu engineering, gross profit, labour productivity and operational performance.

Strong organisational skills with the ability to prioritise multiple outlets, competing demands and high-profile events without compromising standards. A genuine passion for menu innovation, seasonality and creating memorable dining experiences that reflect the individuality of each concept.

Excellent knowledge of food safety legislation, allergen management and kitchen compliance. A collaborative leader who builds strong relationships across departments and enjoys working closely with operational teams to deliver shared success.

Calm under pressure with the ability to make confident decisions, solve problems quickly and support your teams during busy service periods. Passionate about developing people and creating opportunities for others to grow their careers. A true passion for hospitality and delivering experiences that reflect the integrity of the brands.

Individuals who are authentic, positive, team-oriented, adaptable and eager to contribute to a supportive and fun working environment will thrive.

Qualifications
Relevant culinary qualifications and proven senior leadership experience within a high-volume hospitality environment are preferred.