Kitchen Manager / Head Chef

Overview

Whether you are an accomplished Kitchen Manager or Head Chef, or an ambitious Sous Chef ready to take the next step in your career, this is a rare opportunity to lead a dynamic kitchen within one of West London’s most vibrant cultural destinations.

Riverside Studios is a renowned multi-arts centre located on the banks of the River Thames in Hammersmith. The venue presents a diverse programme of contemporary theatre, film, visual arts exhibitions, and television production, welcoming a broad and engaged audience throughout the year.

At the heart of the building sits a busy bar and restaurant with a riverside terrace, serving artists, audiences, local residents, and corporate clients. The kitchen delivers an all-day offering, from breakfast and brunch through to lunch and pre-theatre dining, complemented by full table service. A dedicated Bakery Café provides freshly baked pastries, cakes, sandwiches, and high-quality grab-and-go options from early morning.

The Cinema Bar offers a relaxed and atmospheric setting for guests to enjoy drinks before or after screenings. In addition, the venue boasts a fully serviced events space with panoramic river views, alongside facilities for crew catering — enabling the organisation to cater simultaneously for public guests, private events, and production teams.

This is a fast-paced, multifaceted operation that requires strong leadership, commercial awareness, and a hands-on approach. It is both challenging and highly rewarding.

The Role

The Kitchen Manager will lead, inspire, and develop a committed kitchen brigade, working alongside the team during service and maintaining a visible, hands-on leadership style. You will take full ownership of day-to-day kitchen operations, ensuring seamless service delivery across restaurant, café, cinema, and events catering functions.

You will be responsible for maintaining the highest standards of food quality, safety, compliance, and cleanliness, while driving efficiency, innovation, and profitability.

Key Responsibilities

Leadership & Team Development

• Partner closely with the F&B Manager to recruit, develop, and retain a high-performing kitchen team
• Lead by example, fostering a positive, inclusive, and performance-driven culture
• Oversee rota planning, training, performance management, and succession planning
• Ensure all team members are fully trained in food safety, allergen awareness, and operational standards

Culinary & Operational Excellence

• Develop and evolve seasonal menus across all food outlets, ensuring innovation, consistency, and commercial viability
• Deliver a balanced food offering aligned with audience demographics, dietary requirements, and current food trends
• Oversee all stages of food production from preparation through to presentation
• Maintain exceptional standards in quality control, portioning, and plating

Compliance & Food Safety

• Ensure strict adherence to HACCP, allergen management, and Health & Safety regulations
• Maintain accurate kitchen documentation, records, and due diligence processes
• Conduct regular compliance checks and training refreshers

Stock & Financial Management

• Manage purchasing, supplier relationships, and stock control procedures
• Implement effective inventory systems to minimise waste and maximise margin
• Monitor food costs, GP performance, and labour efficiency to achieve financial targets
• Identify opportunities to improve operational efficiency and profitability

Events & Catering

• Oversee delivery of high-quality catering for private events, corporate bookings, and production crews
• Coordinate large-scale service requirements with precision and professionalism
• Collaborate with events and front-of-house teams to ensure seamless guest experiences

Kitchen Environment

• Maintain an organised, safe, and clean kitchen at all times
• Ensure end-of-shift cleaning standards are consistently upheld
• Promote a culture of accountability and pride in the workspace

About You

• Passionate about food, with strong knowledge of diverse cooking styles and techniques
• Proven experience as a Kitchen Manager, Head Chef, or senior Sous Chef in a high-volume, fast-paced environment
• Strong leadership skills with a track record of building and motivating successful teams
• Experienced in multi-outlet or events-led operations (highly desirable)
• Commercially astute with strong understanding of food cost control and operational budgets
• Thorough knowledge of HACCP and UK food safety regulations
• Confident managing inventory systems, supplier relationships, and production planning
• Excellent communication skills with the ability to collaborate cross-functionally
• Calm under pressure with strong organisational and prioritisation abilities
• Level 3 Food Hygiene Certificate (essential)