As the Head Chef, you will lead our culinary team in delivering exceptional dining experiences while ensuring the highest standards of food safety and quality. Reporting to the Restaurant Manager, with a Level 3 in Professional Cookery and strong leadership skills, you will foster a collaborative environment, oversee food production, and implement HACCP protocols. Join us to elevate our culinary offerings and drive the success of our restaurant through innovative cuisine and effective team leadership.
*Oversee the preparation and cooking of large volumes of food while maintaining consistency, portion control, and quality standards, ensure food presentation and taste meet company expectations.
* Lead, motivate, and manage a team of chefs, kitchen assistants, and porters. Provide on-the-job training to ensure staff follow procedures and maintain high standards of food safety and hygiene.
* Monitor stock levels, forecast usage, and manage ordering to reduce waste and control costs.
* Ensure full compliance with food safety legislation, HACCP protocols, and company policies. Conduct regular kitchen audits and risk assessments.
* Ensure all allergen information is up to date and that special diets (e.g. gluten-free, halal, vegan) are catered for safely.
* Liaise with catering managers, clients, and service staff to coordinate service delivery. Ensure kitchen equipment is maintained and serviced. Report faults and oversee cleanliness and organisation of the kitchen.
*NVQ Level 3 in Professional Cookery (or equivalent)
* Level 3 Food Safety & Hygiene Certification (essential) refresher training will be given.
* Allergen Awareness Training
* Relevant Health & Safety training (e.g. COSHH, manual handling)
* Culinary or hospitality management qualification (desirable)
*Sound knowledge of stock control, portioning, and waste reduction
* Proven experience as a Head Chef or Senior Sous Chef in a bulk or volume catering environment (e.g. hospitals, schools, prisons, large-scale events, care homes, or contract catering)
* Strong background in high-volume food production and multi-site or central kitchen operations
* Demonstrable experience in menu planning, cost control, stock management, and team leadership
* Experience managing and training kitchen brigades
* Track record of maintaining food safety standards and achieving high inspection results
* This role is working 40 hours per week 5 days out of 7 including weekends.
*Working Conditions:* The position requires standing for long periods, bending, lifting, and maintaining a fast-paced environment while ensuring that food safety and cleanliness are upheld at all times.
*Due to legal working hour restrictions, we are unable to consider applicants who are not permitted to work these hours under UK immigration rules.
Stand up for safety every day
- Embrace the power and opportunity of diversity
- Generate options to maximise sustainability
- Job Type: Full-time
Pay: £15.50 per hour
Expected hours: 40 per week
Discounted or free food
* Free parking
Do you currently have the legal right to work the full contracted hours for this role without restriction (e.g. not limited to 20 hours per week)?
* Do you have NVQ Level 3 in Professional Cookery (or equivalent) ?
* Do you have Level 3 Food Safety & Hygiene Certification (essential) refresher training will be given.
Head Chef or Senior Sous Chef: 1 year (required)