Job description
Job Title: Head Chef (Experienced)
Location: Portadown
Salary: £45,760
Job Summary:
We are seeking an experienced and highly motivated Head Chef to lead our kitchen operations. This is a unique, exciting opportunity to really take ownership of a brand-new restaurant. The successful candidate will be responsible for menu design, food quality, kitchen leadership, cost control, and maintaining the highest standards of hygiene, consistency, and creativity. This role requires strong leadership, excellent culinary skills, and proven experience managing a professional kitchen team.
Key Responsibilities:
Culinary Leadership:
1. Design, develop, and execute innovative, seasonal menus aligned with the brand and customer expectations
2. Ensure consistently high standards of food quality, presentation, and taste
3. Oversee all food preparation, cooking, and plating
Kitchen Management:
4. Lead, train, motivate, and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants
5. Create staff rotas and manage kitchen scheduling
6. Conduct performance reviews and support staff development
Cost Control & Stock Management:
7. Manage food costs, wastage, and portion control to meet budget targets
8. Oversee ordering, inventory control, and supplier relationships
9. Negotiate with suppliers where appropriate
Health, Safety & Compliance:
10. Ensure full compliance with food hygiene, health & safety, and HACCP regulations
11. Maintain a clean, organised, and safe kitchen environment
12. Prepare for and manage health inspections and audits
Operations & Collaboration:
13. Work closely with management and front‑of‑house teams to ensure smooth service
14. Handle pressure during busy service periods while maintaining standards
15. Assist in special events, tastings, and menu launches
Essential Skills & Experience:
16. Proven experience as a Head Chef or Senior Sous Chef in a high‑volume or quality‑driven kitchen
17. Strong leadership and people‑management skills
18. Excellent knowledge of food safety, hygiene standards, and HACCP
19. Ability to manage food costs and kitchen budgets effectively
20. Creativity, attention to detail, and passion for food
21. Strong organisational and time‑management skills
Qualifications:
22. Professional culinary qualification
23. Food Safety Level 3 (or equivalent)
24. HACCP training
Personal Attributes:
25. Calm and decisive under pressure
26. High standards and strong work ethic
27. Team‑focused with a positive leadership style
28. Flexible and adaptable to changing business needs
Benefits (Optional Section):
29. Competitive salary
30. 5 weeks holidays per annum