Head Chef

• Head Chef
• Location: National Theatre, South Bank
• Reports to: Executive Chef
• Contract: Permanent – 40 hours a week
• Salary: £55,000

World Class Hospitality NT Food & Drink is a unique and dynamic partnership driven by Levy and KERB, embedded within the National Theatre on the South Bank. Our ambition to create a world-class hospitality destination at the heart of the world\'s most iconic theatre is powered by our progressive people-first approach, centred on environmental and social sustainability. We celebrate inclusivity with purpose, putting the development and progression of our future leader’s centre stage. Our shared goal is to ensure all food and drink spaces support the NT\'s overall values, vision, and culture.

Purpose Reporting to the Executive Chef, you will be responsible for the day-to-day operations of the kitchen. Particularly focused on events, over-seeing the Atrium café and the Blue room cafeteria. The main purpose is to manage the kitchen team, oversee food preparation, and ensure dishes are executed to the highest standards. The Head Chef must lead on inventory management, adhering to food safety and health and safety standards, record keeping, service execution, training culinary & FOH team. As Head Chef, you must inspire and develop your team to deliver exceptional service to our clients.

Responsibilities

• Event delivery
• Assist with menu planning, dish specifications and preparation for events
• Manage culinary team on events to ensure smooth execution
• Attention to detail on every dish served
• Deliver commercial and internal events according to function sheet specifications
• Attend weekly function sheet meetings with the Events Team
• Maintain exceptional high standards for all types of events
• Conduct detailed briefings enabling them to perform to expected standards
• Provide BOH & FOH team members with all HSE documentation required
• Communicate effectively with FOH Event Operations team

Key Operations

• Prepare and execute all menu items to specification with pride and attention to detail
• Take ownership of menus, recipes and dish specifications for the Atrium café and the Blue room cafeteria
• Assist with organising the culinary teams daily/weekly tasks
• Ensure par levels of menu items are available across all outlets
• Understanding of stock control, placing orders and maintaining par levels
• Carry out regular stock counts for the culinary department
• Team management & training
• Line management of culinary team across all areas
• Hands on approach to training with the culinary team
• Ensure temporary staffing have the relevant information to complete tasks
• Oversee staff training, including inductions, health & safety and event-specific training

Health & safety

• Brief allergens and other key dietary needs clearly and effectively in a timely manner
• Conduct regular health & safety audits of culinary areas
• Ensure compliance with food safety and general HSE requirements

Equipment & logistics

• Effectively manage all kitchen equipment including regular stock takes and maintenance
• Liaise with logistics team regarding event requirements in a timely and efficient manner
• Assist with laundry of kitchen linen and stock management
• Using stock system to effectively manage stock transfers across departments

Personality

• Leadership: Displays maturity, presence, and excellent stakeholder management with aligned interpersonal skills to interact effectively
• Flexible: Embraces the agility required to manage multiple events simultaneously, with guest numbers of 200+. Open to adjusting working patterns within reason, as relevant to business requirements from time to time
• People focused : Engages their team with the vision, values, and strategic direction of the business, coaching, mentoring, and developing individuals to grow
• Embraces change : Innovates and leads the change discussion, focusing on improvements with key stakeholders, before enabling and empowering their teams
• Detail-focused: Highly organised individual. Follows process and procedures to ensure smooth delivery of daily operations, including planning, to ensure all team members have the right information to deliver a seamless operation.
• Safety Led: Leads by example on all HSE practices across the department and implements best practice.
• Financial Acumen: Manages stock, wastage, staffing levels to the business needs

Benefits

• Access to ongoing training and development opportunities through GROW program
• Perks at Work – savings and discounts for everyday shopping and experiences
• Generous holiday allowance with the option of to purchase additional leave
• Private Pension scheme with a company match up to 6%
• 24/7 Employee Assistance Programme
• Medicash Healthcare and Life Assurance
• Long Service Rewards and recognition
• 15% off all outlets with the National Theatre, with a 25% discount in the Bookshop.
• Kerb Card – 20% discount on drinks and 50% discount on food at Seven Dials Market.
• Complimentary tickets to shows at the National Theatre (subject to availability)
• O2 – last minute ticket offers for O2s show in our VIP box (subject to availability.)
• Onsite parking – parking is available at a discounted rate of £4 per day

We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation and ethnicity. We aim to create a working environment where everyone can be happy at work.