Head Chef Job Description
Role Overview The Head Chef is responsible for the day-to-day leadership and management of the kitchen, ensuring consistent food quality, strong cost control, compliance with food safety standards, and the development of the kitchen team. Ongoing support and training will be provided.
About our Restaurant We are a world inspired BBQ restaurant on the Isle of Man, focusing on authentic BBQ techniques with world inspired flavours using the best local produce.
Key Responsibilities Kitchen Leadership & Service
Lead the kitchen team during service, ensuring consistency, quality, and pace
Set and maintain kitchen standards and ensure they are followed at all times
Take overall responsibility for kitchen performance during service, including problem-solving and decision-making
Act as the main point of escalation for kitchen-related issues
Staff Management, Rotas & Training
Produce and manage kitchen rotas in line with wage percentage targets
Oversee day-to-day staff management, including attendance, performance, and conduct
Train, develop, and support kitchen staff, including on-boarding new starters
Assist with recruitment and interviews where required
Food Safety & Compliance
Maintain all kitchen food safety systems, including HACCP documentation
Ensure the kitchen is fully compliant with EHO requirements and always inspection-ready
Uphold high standards of cleanliness, organisation, and food safety
Cost Control & Gross Profit Management
Manage GP% through effective cost control, portioning, and waste reduction
Oversee stock ordering, stock rotation, and stock takes
Monitor spending and report on variances or concerns
Work with suppliers to ensure correct products are received at the best possible cost
Suppliers & Stock Maintain strong relationships with suppliers
Ensure product quality, availability, and value for money
Resolve any supplier issues efficiently
Menu Development & Administration
Assist with menu development, writing, and updates
Ensure accurate menu costing, allergen information, and compliance
Support menu changes and seasonal development alongside the business owner
Communication & Reporting
Maintain regular communication with the business owner regarding kitchen performance
Flag issues early and contribute to solutions
Participate in planning and continuous improvement of kitchen operations
Hours & Expectations Contracted hours: 45 hours per week over 5 days The role requires flexibility, including evenings and weekends
Salary £40,000 p/a + Tips + Perks
Support & Development Full support and training will be provided to develop skills in rotas, GP%, stock control, and kitchen management
What This Role Represents This position reflects the next stage of progression for a chef moving from Sous Chef to Head Chef. While strong cooking skills are essential, the role focuses on leadership, organisation, cost control, and accountability, with the expectation of growing into full ownership of the kitchen operation.
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