Wilson's Northern Quarter is hiring a new head chef! Wilson's is a vibrant, all day bar & kitchen in the heart of Manchester's Northern Quarter, a neighbourhood known for its independent spirit, creative energy and thriving food and drink scene. Blending relaxed brunch, modern small plates and a strong drinks offering, the venue transitions seamlessly from daytime brunch culture into a lively late night social hub, with live music, events and a packed weekend trade. Rooted in a casual, high volume environment with a strong local following, Wilson's is built on quality, consistency and personality, making it an exciting space for a Head Chef looking to shape a dynamic, evolving food offer. We're fast paced & high volume. If you're a Head Chef or a Senior Sous Chef ready to take ownership of a new kitchen, we want to hear from you. The kitchen is open from 9am seven days a week but closed for 8pm in the week & 7pm on weekends, take back control of your evenings! What will your responsibilities be? Oversee and manage all kitchen operation. Lead, train and motivate kitchen staff to maintain high standards. Plan and develop seasonal menus with cost control in mind Ensure compliance with food safety, hygiene and allergen standards. Manage inventory, ordering and supplie relationships. Monitor food quality, presentation and consistency during service. Work closely with the Bar & restaurant manager to align kitchen operation with overall bussiness goals. The position is based at a cozy pub-restaurant offering a varied menu, full breakfasts, and quality brunch options. Friendly and dynamic service in a casual, modern atmosphere. Focused on great food, customer care, and an enjoyable dining experience. What are we looking for? Minimun 3 years experience as head chef or senior sous chef in a busy kitchen. Valid level 3 food hygiene certificate Strong knowledge of cost control, GP targets, and stock management. Proven leadership and organisational skills Flexibility to work evenings, weekends and holidays Excellent communication and team work Leadership under pressure Creativity with menu design and presentation Strong attention to detail. Ability to train and motivate diverse kitchen staff Reliability and consistency What do we offer? Contract type: Permanent 40 hours per week, 5 days out of 7 (rotating shifts including weekends) Opportunities for professional development and growth within an expanding company. Discounts on our accommodations, restaurants, and events. Plus, enjoy additional discounts across various sectors through the Corporate Benefits platform.