Head of Kitchen Operations & Butchery

About the role

Super 8 Restaurants is seeking a senior leader to oversee kitchen operations and butchery across its multi‑site portfolio in London. The role combines hands‑on operational excellence with strategic coaching of kitchen teams to ensure consistent quality, safety, and commercial performance.

Key responsibilities

• Coach, mentor and develop Head Chefs, senior chefs and kitchen teams, fostering best‑in‑class leadership.
• Implement and maintain kitchen standards, SOPs, and daily rhythms across all sites.
• Drive food cost control, labour efficiency, stock management, ordering and invoice discipline.
• Own BOH systems, reporting routines and process adoption to improve accountability.
• Lead health, safety, HACCP, hygiene and EHO compliance initiatives.
• Oversee butchery operations, equipment maintenance and supplier performance.

Required profile

• Extensive multi‑site kitchen management experience, preferably in a fast‑growing restaurant group.
• Proven ability to develop senior kitchen talent and embed operational standards.
• Strong commercial acumen with a focus on margins, labour discipline and cost control.
• Excellent problem‑solving skills and a calm, practical approach to daily challenges.

Required skills

• HACCP and food safety compliance.
• Butchery expertise.
• Advanced stock control and inventory management.

What we offer

• Opportunity to shape kitchen culture across a dynamic restaurant brand.
• Collaborative environment working closely with founders and senior leadership.
• Competitive remuneration package.