Head Chef/Manager

Head Chef – Private Members’ Club & Events

Employer: Lyons Share Hospitality
Location: London, WC2E 9HP
Salary: £35,000–£45,000 per year, depending on experience

About Lyons Share Hospitality

Lyons Share Hospitality is a growing British hospitality company delivering distinctive food, beverage and guest experiences across permanent venues, private and corporate events, and hospitality consultancy projects.

Our work ranges from relaxed dining and street food to weddings, formal dinners and premium corporate hospitality. As we develop our venues and expand our events business, we are looking for a hands-on Head Chef to help shape our food offer, lead our kitchen and small front of house team and support our continued growth.

The Role

Your principal responsibility will be leading the kitchen & operation at a private members’ club in London, WC2E 9HP. You will take ownership of the day-to-day kitchen operation, delivering consistently good food and helping develop an appealing, commercially successful offer for members and their guests.

This is a practical leadership role combining preparation and service with menu development, team management, purchasing, food costing and kitchen organisation. You will build strong working relationships with the front-of-house team and understand the importance of consistency, personal service and responding to feedback in a members’ club environment.

Alongside your responsibilities at the club, you will support Lyons Share Hospitality’s wider events business through menu planning, preparation, production and occasional event delivery. This work will be planned around the club’s operating requirements, with maintaining its food and service standards remaining your priority.

You will report to our Operations Director, with culinary and strategic support from our Culinary Director and Managing Director.

The opportunity would suit an established Head Chef seeking a varied role within a growing business, or an experienced Senior Sous Chef ready to take the next step.

Key Responsibilities

Club kitchen and service

• Lead the daily kitchen operation, taking an active role in preparation, cooking and service.
• Deliver consistently high standards of food quality, presentation and timely service for members and their guests.
• Plan rotas, preparation lists and production schedules around service requirements and club activities.
• Oversee front-of-house colleagues to coordinate service, communicate availability and manage dietary requirements.
• Respond constructively to member feedback and help develop a food offer that encourages repeat visits.
• Maintain a clean, organised and well-equipped kitchen, reporting maintenance issues promptly.

Menus and commercial management

• Work with the senior team to develop appealing, practical and commercially viable menus suited to the club and its members.
• Prepare recipe specifications, portion standards, allergen information and accurate menu costings.
• Manage ordering, stock rotation, stocktakes and waste.
• Monitor food costs, gross profit, staffing requirements and kitchen expenditure against agreed targets.
• Build effective supplier relationships and make considered use of seasonal ingredients.
• Improve kitchen efficiency while maintaining food quality and consistency.

Team leadership

• Lead, motivate and develop the team through clear direction and a supportive, professional approach.
• Create a positive and inclusive kitchen culture with high standards of communication and teamwork.
• Support recruitment, induction and training as the business develops.
• Ensure permanent, casual and event team members understand the standards and procedures expected of them.

Wider LSH events

• Support the planning and preparation of food for private and corporate events, weddings and other LSH projects.
• Translate menus and event briefs into practical preparation lists, production schedules and equipment requirements.
• Coordinate event preparation alongside the club’s daily operation.
• Support food transportation, safe storage and temporary kitchen setup where required.
• Attend and lead kitchen operations at events when needed, including occasional travel and overnight stays within the UK.

Food safety and kitchen standards

• Take day-to-day ownership of food safety, hygiene, HACCP procedures and allergen management.
• Maintain accurate records for temperatures, cleaning, traceability and other kitchen con…