Job Description

Troubadour is a company which specialises in large-scale installation venues. We build and operate go-to destinations that are fully flexible, contemporary and with the ability to showcase world-class entertainment whilst providing a greater experience for all.

We're seeking an experienced, hard-working and motivated Head Chef, to oversee our busy kitchen operations at our brand-new restaurant, located at Troubadour Canary Wharf Theatre, due to open in late October 2025.

STAFF MANAGEMENT

Lead and manage the kitchen team including Sous Chefs, CDPs, Commis, and KP staff. Assist the Restaurant Manager in the recruitment process for kitchen team members including interviews, onboarding, right-to-work checks. Design and implement structured training and development plans for kitchen staff. Conduct regular performance reviews, appraisals, and probation assessments. Create a positive, inclusive kitchen culture, maintaining high morale and staff retention. Assist the Restaurant Manager in handling all disciplinary, grievance, and conflict resolution matters in line with HR policies.

KITCHEN OPERATIONS

Oversee all daily kitchen operations, ensuring service runs efficiently and standards are met. Be a hands-on leader during service, leading the pass, communicating with the Restaurant team and ensuring prep is completed. Conduct daily briefings and communicate clearly with FOH teams to ensure aligned service delivery. Ensure a clean, safe, and legally compliant kitchen at all times. Monitor portion control, plating standards, and consistency across all service periods.

FOOD SAFETY, COMPLIANCE & HEALTH & SAFETY

Maintain excellent knowledge of and adherence to HACCP, Food Safety, and COSHH regulations. Ensure all food safety records, temperature checks, and cleaning schedules are completed and logged. Uphold all licensing and environmental health regulations, ensuring 5 EHO ratings are maintained.
Deliver regular training on kitchen H&S procedures and refreshers on legislation as required. Lead and document risk assessments and take part in site-wide safety initiatives.

MENU DEVELOPMENT & CULINARY LEADERSHIP

Work closely with our restaurant consultants in the delivery of innovative, seasonal menus for both a la carte and pre-theatre service. Create bespoke menus for private events and VIP functions in collaboration with the Troubadour Events team. Champion quality, consistency, and presentation in every dish leaving the pass. Stay ahead of culinary trends and ensure the restaurant maintains relevance and appeal. Implement and monitor allergen, dietary, and sustainability protocols.

FINANCIAL ACCOUNTABILITY & PROCUREMENT

Manage kitchen budgets in line with venue targets; control labour and food costs within GP expectations. Monitor daily/weekly/monthly cost of sales, wastage, and stock variance, taking corrective action as needed. Ensure timely and accurate ordering, delivery, and storage of goods in line with procurement policies. Lead full stock takes and maintain strong supplier relationships to ensure quality and price value. Collaborate with the Theatre Manager and Restaurant Manager on menu costings and quotations.

EVENTS & PRIVATE HIRE

Work closely with the Head of Sales, Theatre Manager and Restaurant Manager to design menus and kitchen logistics for a range of events. Lead catering for private functions, including press nights, corporate events, and receptions. Provide flexibility in menu design to accommodate budget, dietary, and service style requirements.

ADMINISTRATION & COMMUNICATION

Create and manage staff rotas and schedules in line with budget and business forecasts. Complete payroll inputs, training logs, and absence reports accurately and on time. Maintain all supplier invoices, food safety logs, and operational checklists digitally or in accordance with venue policy. Attend and contribute to weekly operations meetings and cross-departmental briefings. Build effective relationships with all departments within the Theatre Management and wider Troubadour Theatres team, as well as external stakeholders.

PERSON SPECIFICATION

REQUIRED:

3+ years' experience in a Head Chef or Senior Sous Chef role in a high-volume, quality-focused restaurant. Proven experience in a fresh cook kitchen environment, with a strong understanding of scratch cooking principles. Must come from a background where chefs are genuinely cooking with daily prep, fresh ingredients, and hands-on execution at the heart of the kitchen. Competence in prepping, cooking, and safely chilling fresh food in batch formats to meet both service and food safety standards. Experience in kitchens with a strong emphasis on culinary standards and fresh preparation Ability to manage prep workflows efficiently to support both busy service periods and event catering volumes. Demonstrated experience in a la carte and event catering settings. Exceptional leadership, communication, and organisational skills. In-depth knowledge of Food Safety and Health & Safety legislation. Financial literacy and experience working to and achieving food GP targets. Excellent timekeeping and the ability to thrive under pressure. Eligibility to work in the UK and over 18 years of age. Flexibility to work evenings, weekends, and holidays consistently.

DESIRABLE:

Previous experience in a theatre or cultural venue. First Aid qualification. Personal Licence holder (or willingness to obtain). Passion for the arts and interest in theatrical programming.

To apply, please send a CV and a covering letter to jobs@troubadourtheatres.com

Applications will close at 11am on Friday 15

August 2025.

Job Type: Full-time

Pay: Up to 42,000.00 per year

Schedule:

Monday to Friday Weekend availability
Application question(s):

What is the length of your current notice period? Do you have any pre-booked holiday before the end of this year?
Work authorisation:

United Kingdom (required)
Work Location: In person

Application deadline: 15/08/2025