About Convene Rathbone
Located in the heart of London’s iconic West End, Convene Rathbone is set to open in Spring 2027 as one of the city’s most anticipated new Meetings & Events destinations. The 54,000-square-foot venue at One Rathbone Square will combine Convene’s signature hospitality with industry‑leading production capabilities to create a new standard for experiential events. Purpose‑built for immersive experiences, the venue will support everything from high‑profile conferences and brand showcases to luxury receptions and bespoke gatherings, bringing together advanced production technology with exceptional event delivery and meaningful human connection.
Executive Chef | Rathbone
Located in the heart of London’s iconic West End, Convene Rathbone is set to open in Spring 2027 as one of the city’s most anticipated new Meetings & Events destinations. The 54,000-square-foot venue at One Rathbone Square will combine Convene’s signature hospitality with industry‑leading production capabilities to create a new standard for experiential events. Purpose‑built for immersive experiences, the venue will support everything from high‑profile conferences and brand showcases to luxury receptions and bespoke gatherings, bringing together advanced production technology with exceptional event delivery and meaningful human connection.
The Opportunity
The Executive Chef will lead the culinary launch, strategy, and daily kitchen operations for the opening of Convene Rathbone, a brand‑new, high‑profile Meetings & Events destination in the heart of London’s West End. Reporting directly to the General Manager, the Executive Chef will oversee all culinary offerings across Rathbone’s private lounges and large‑scale corporate and private event spaces.
The role will require exceptional agility to adapt to bespoke client requests and dynamic event requirements, while driving seasonal and artisan menu development, managing department finances, and building a high‑performing kitchen culture. Working closely with the Head of Culinary, the Executive Chef will also support food and training initiatives across our portfolio of properties.
Food Vision
The culinary direction for the flagship will be anchored in six core values: Modern, Seasonal, Generous, Innovative, Sustainable, and Commercial. The Executive Chef will ensure the food remains highly relevant to the discerning London professional and visitors from across the globe, delivering high‑impact flavours and artisan quality that challenges and transcends traditional expectations of workplace hospitality.
What You’ll Do
Culinary Direction & Menu Development
- Formulate and execute the culinary vision, menu design, and overall culinary identity, incorporating dynamic food trends, fine‑dining precision, and seasonal/artisan sourcing.
- Deliver tailored, bespoke culinary experiences by maintaining a high degree of flexibility and responsiveness to diverse client requests, custom event requirements, and guest preferences.
- Establish and manage direct supplier relationships to secure the best produce, pricing and product knowledge.
- Oversee end‑to‑end food production for all outlets, high‑profile conferences, and multi‑million‑pound private events.
- Drive innovation by staying ahead of global culinary trends, ensuring the flagship site remains at the forefront of the London dining scene.
- Review Program Event Orders (PEOs), mapping out preparation workflows and delegating station assignments to ensure high‑volume, customised execution across all spaces.
- Align culinary programming with venue brand pillars, member expectations, and London's competitive dining landscape.
Kitchen Operations & Quality Assurance
- Manage all day‑to‑day culinary operations across this unique venue, ensuring food quality, presentation, and service consistency meet elevated standards. Work closely with the Head Chef, develop the team that they will self cover.
- Supervise daily setup, anticipate business volume, and dynamically adjust work schedules, staffing levels, and station prep accordingly.
- Maintain strict sanitation, food handling, food safety, and organisation standards to keep the kitchen in continuous “tour‑ready” condition.
- Direct the purchasing, receiving, proper storage, and inventory control of all food items, kitchen supplies, and equipment to minimise waste and ensure peak readiness.
- Oversee the maintenance, servicing, and care of all kitchen equipment.
Financial Management & Administration
- Own food cost, labour cost, and overall kitchen operating expenses, maintaining disciplined, data‑driven targets.
- Conduct weekly and monthly financial and stock audits to evaluate food costs, operational efficiency, and overall profitability.
- Actively participate in client satisfaction initiatives and guest feedback programmes, adapting operations to continuously elevate the client experience.
Team Leadership & Culture
- Attract, hire, mentor, and retain a high‑performing culinary team, fostering a supportive, adaptable work environment focused on daily skill development.
- Conduct pre‑shift meetings to brief staff on daily business, bespoke client specifications, production goals, and service details.
- Ensure fair, equitable treatment of all team members and address staff issues professionally and promptly.
The First 90 Days
- Immerse yourself in the site, operation, and culinary vision
- Finalize the culinary launch strategy and establish key operational processes
- Conduct supplier and kitchen reviews and ensure proficiency across daily and weekly platforms
- Support hiring key culinary team members and establish kitchen protocols
- Lead menu development, tastings, and preparation for opening
- Refine service workflows and help establish the flagship’s culinary identity
What We Look For
- Education: Degree or diploma in Culinary Arts (or equivalent NVQ/City & Guilds qualifications), or recognised professional cookery qualification backed by hands‑on culinary leadership.
- Experience: Minimum 5–8+ years of progressive culinary and kitchen management experience in high‑volume, premier venues, including leading teams ranging from small kitchen crews up to 20+ staff members.
- Specialised Knowledge & Attributes:
- High operational adaptability and a client‑first mindset to accommodate tailored menus and dynamic event needs.
- Proven track record leading fine‑dining, farm‑driven, or high‑volume complex foodservice operations.
- Extensive experience managing large‑scale private events, banquets, and customised corporate hospitality programmes.
- Deep understanding of UK Food Safety regulations, HACCP guidelines, Food Hygiene Standards, labour management, profit‑and‑loss targets, and inventory systems.
- In‑depth knowledge of the London food scene, what is trending and what can be used in the property.
- Technical Proficiency: Proficient with software tools including Google Suite, Slack, and Zoom.
- Leadership Style: A visionary leader who inspires excellence, promotes a culture of continuous learning, and maintains composure in high‑pressure flagship environments.
Physical Requirements & Working Conditions
- Capability to stand, sit, or walk for extended periods.
- Flexibility to work long or irregular hours, including early mornings, late nights, and weekends based on operational volume and client events.
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