HEAD CHEF - Spanish Tapas
El Cerdo Tapas Bar, Bourne End
PAY: £45,000 per annum, plus TRONC, plus an annual performance bonus.
(Pay negotiable during the interview stage, depending on skill and experience)
Are you an experienced, creative and passionate culinary expert? Then we want to hear from you! El Cerdo is a Spanish Tapas restaurant with restaurants in Maidenhead and Bourne End. We are looking for a Head Chef who will be based in our Bourne End restaurant located right by the sought-after beautiful Bourne End Marina.
Key responsibilities:
We are seeking a highly experienced and ambitious Head Chef with a deep passion for Spanish cuisine to lead and elevate our kitchen operations. This is a hands-on leadership role for a chef who thrives in a fast-paced, high-end culinary environment and is driven by creativity, precision, and a love for food and people.
As Head Chef, you will be responsible for developing innovative, seasonal Spanish menus that reflect both tradition and modern flair. You will inspire and energise your team, lead by example with a strong work ethic, and foster a culture of professionalism, motivation, and continuous growth.
We are looking for someone to nurture our strong BOH team, provide clear direction, and support the development of the culinary talent in our kitchen. You will play a key role in the growth and expansion of our company, setting and achieving ambitious goals, and pushing boundaries in Spanish gastronomy.
Qualifications:
Proven Experience: Minimum of 3 years as a Head Chef, Executive Chef, or in a senior culinary leadership role, ideally within Spanish, Mediterranean, or tapas-style restaurants.
Spanish Cuisine Expertise: In-depth knowledge of Spanish culinary techniques, tapas dishes, and regional specialities.
Leadership & Management Skills: Strong track record of leading and developing kitchen teams in a high-pressure environment.
Health & Safety Compliance: Thorough understanding of food safety regulations (Food Hygiene Level 3 or equivalent) and best kitchen management practices.
Financial Acumen: Experience in managing food costs, budgeting, and controlling inventory to maintain profitability.
Creativity: Demonstrated ability to design innovative and diverse menus, with a keen eye for seasonal ingredients and presentation.
Communication Skills: Excellent interpersonal and communication skills for effective collaboration with both kitchen and front-of-house teams.
Flexibility & Adaptability: Ability to work in a fast-paced environment, adapt to changing business needs, and thrive under pressure.
Company Benefits
Accommodation can be provided as a part of your financial package
TRONC - 12.5% service charge (increases your monthly salary considerably)
Annual performance bonus
Free parking on site
Meals on duty
Contract, working 48 hours per week with 2 days off per week
Family and friends 50% off food
Company pension scheme
Company events
Experience:
Head Chef: 3 years (required)
Work Location: In person
TPBN1_UKCT