JOB SUMMARY

London Music Hall is thrilled to announce the launch of our brand-new kitchen, serving up mouthwatering burgers, fries, and a variety of handheld favorites to complement our world-class entertainment experience.
We are currently seeking an experienced Chef to lead our culinary team.

REQUIRED SKILLS

• High School education or equivalent; post-secondary degree or diploma in Culinary Arts preferred.
• Minimum 3 years managerial experience in a professional kitchen.
• Valid Food Handler certification.
• Excellent verbal, written, and interpersonal communication skills.
• Strong comprehension, literacy, and attention to detail.
• Proven experience as a Chef, Cook, and Manager with hands-on leadership ability.
• Experience operating and maintaining various kitchen equipment (grill, fryer, etc.).
• Ability to remain calm under pressure while multitasking in a fast-paced environment.
• Strong time management and organizational abilities.
• Proficiency in computer programs such as MS Office, POS systems, and restaurant management software.
• Demonstrated ability to create and maintain a healthy, positive work environment.
• Availability for day and night shifts, weekends, and holidays.
  Job Types: Full-time, Part-time
  Pay: $22.00-$30.00 per hour
  Expected hours: 20 – 60 per week
  Work Location: In perso

ROLE OVERVIEW:

Reporting directly to the Owner, the Chef will oversee all aspects of kitchen operations. This includes leading and supporting the team, maintaining the highest culinary standards, and ensuring that all food is prepared in a safe and sanitary manner. The Chef will also play an active role on the line, assisting wherever needed to guarantee smooth service and top-quality dishes.

RESPONSIBILITIES

• Oversee daily kitchen operations, ensuring smooth, efficient, and high-quality service.
• Lead, train, and mentor kitchen staff to maintain consistency and excellence.
• Develop and refine menu offerings, incorporating creativity and innovation while balancing cost efficiency.
• Monitor food preparation and presentation to guarantee guest satisfaction.
• Maintain high standards of cleanliness, sanitation, and food safety at all times.
• Manage inventory, ordering, and kitchen budgets.
• Collaborate with ownership and management to align food service with the overall guest experience.
• Step in on the line when needed—leading by example.