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Head Chef – Overview
The Head Chef will lead the kitchen brigade in delivering an exceptional lifestyle dining experience. By setting the standard for culture, creativity, and service excellence, the Head Chef will drive both commercial performance and brand success.
The Gallery is a contemporary international grill and bar concept, complemented by an in-residence dining service and a pop-up roof deck designed for year-round activations and events.
The organisation is committed to safeguarding and promoting the welfare of children and adults at risk and expects all team members and volunteers to share this commitment. Appropriate background and DBS checks will be completed prior to employment commencing.
The Role & Responsibilities
- Design, deliver, and evolve a best-in-class, award-winning food and beverage offering
- Lead, inspire, and develop a high-performing kitchen team within a premium, high-profile environment
- Champion innovation and create a culture of continuous menu development
- Maintain strong financial control across labour, food, and operational costs while protecting menu quality and integrity
- Place both guest and team experience at the heart of the operation, leading by example and fostering a positive, empowered culture
- Work closely with the F&B Manager and General Manager on menu development, ensuring consistency, quality, and creativity
- Partner with external catering suppliers to deliver large-scale and high-profile event hospitality
- Inspire creativity and ambition across the kitchen team to consistently exceed expectations
- Take full ownership of departmental Profit & Loss, including budgeting, forecasting, and financial planning
- Implement clear procedures, policies, and checklists that provide structure while minimising administration during peak service
- Plan and manage staff rotas, holidays, and leave in line with business demands
- Communicate, implement, and monitor operational standards set by the General Manager
- Ensure robust controls are in place for stock, equipment, and departmental budgets
- Oversee ordering and purchasing processes, maintaining accurate stock levels
- Ensure all team members are trained in procedures, safe working practices, and luxury service standards
- Act as the primary point of contact for guest feedback and complaints, including in-person, digital, and social platforms
- Proactively identify and resolve issues impacting food quality or operational performance
- Provide recommendations to senior management on improvements beyond direct control
- Maintain clear communication with all department heads regarding operational changes
- Contribute to the planning and delivery of wider business objectives
Performance & Success Measures
We are driven by a clear vision, guided by strong brand values, and committed to achieving industry-leading and award-winning standards.
Our Vision
To be recognised as one of the most exciting, authentic, and intelligently created hospitality destinations in the world.
Our Values & Brand Standards
We are Ultimate Hosts—passionate, intuitive, and dedicated to making every guest experience effortless.
We are Complete Connoisseurs—innovative, detail-driven, and uncompromising on quality, presentation, and consistency.
Key Performance Focus Areas: Culinary Leadership
You will be the ambassador for all food operations, creating a profitable and dynamic dining environment that places guest experience at its core. Creativity, consistency, wellbeing, and performance will underpin everything the kitchen delivers.
Guest & Owner Experience
You will build and lead a team aligned with the passions of our guests and owners, ensuring every stay is seamless, memorable, and effortless.
Commercial & Financial Performance
You will demonstrate strong business acumen and commercial awareness, driving revenue while tightly controlling costs and protecting profit.
Detailed objectives will be agreed through the Personal Development Review (PDR) process.
Experience, Skills & Expertise
- Minimum of 2 years’ experience as a Head Chef or Senior Sous Chef within a successful lifestyle or distinctive restaurant
- Pre-opening experience is highly desirable
- Proven ability to manage and develop teams of 15+ staff
- A confident, positive, and inspirational leadership style
- Strong communication skills with an excellent command of English
- Immaculate standards of personal presentation and hygiene
- Full, clean UK driving licence
