The role 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.
Key Responsibilities 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.
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.
Qualifications Required NVQ Level 3 in Professional Cookery (or equivalent) Level 3 Food Safety & Hygiene Certification (essential) refresher training will be given.
HACCP certification (preferred) Allergen Awareness Training Relevant Health & Safety training (e.g.
COSHH, manual handling) Culinary or hospitality management qualification (desirable) Skills and Experience Required Excellent leadership and team management skills Strong organisational and time-management abilities Sound knowledge of stock control, portioning, and waste reduction High standards of cleanliness and attention to detail Strong interpersonal and communication skills Ability to stay calm under pressure and meet tight deadlines IT literacy (for menu systems, stock control, compliance reporting, etc.) Flexibility and problem-solving mindset 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 Experience working with specialist diets and allergens Other Considerations 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 Benefits: Discounted or free food Free parking Application question(s): Do you currently have the legal right to work the full contracted hours for this role without restriction (e.g.
xkybehq 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.
Experience: Head Chef or Senior Sous Chef: 1 year (required) Work authorisation: