We’re building a talent pool of exceptional Head Chefs to lead our kitchen teams and elevate the dining experience across our venues. If you’re a passionate culinary leader with a track record of delivering great food, inspiring teams, and driving kitchen excellence, we’d love to hear from you.

The purpose of this role is to deliver consistently high-quality food, operational excellence, and strong commercial performance within the kitchen.

The Head Chef is accountable for the day-to-day leadership and performance of the kitchen, ensuring food is delivered to specification, gross profit targets are achieved, compliance standards are maintained, and the team operates in a safe, organised and professional manner.  This position is full time and 40 hours per week.

1. Food Service & Standards

• Deliver all menu items exactly to company specification
• Maintain strict portion control to protect GP margins
• Complete daily pre-service food safety and readiness audits
• Lead service periods, allocating sections and ensuring smooth workflow
• Inspect dish quality, presentation, and consistency
• Ensure zero unauthorised substitutions or recipe deviations
• Maintain full compliance with food safety and allergen procedures
• Provide hands-on coaching during service to improve standards

2. Commercial & Financial Accountability

• Deliver agreed site GP targets
• Control stock variance within agreed tolerance
• Manage waste, yield, and portion discipline
• Cost and propose specials aligned to GP expectations
• Support labour efficiency through structured prep planning
• Protect margin during high-volume events and seasonal campaigns

3. Stock Control & Procurement

• Manage ordering in line with approved supplier agreements
• Ensure temperature compliance and safe food storage
• Conduct accurate weekly and monthly stock counts
• Implement FIFO rotation and waste reduction practices
• Report anomalies to GM immediately

4. People Management & Development

• Lead and inspire the kitchen team
• Conduct structured inductions for new starters
• Deliver mandatory training including allergen awareness
• Ensure completion of required compliance training
• Mentor junior chefs and support succession planning
• Maintain a professional, respectful, high-performance kitchen culture

5. Menu Development

• Propose commercially viable specials
• Support seasonal menu evolution
• Execute group menu launches to specification
• Participate in menu tastings and structured rollouts
• Champion fresh, seasonal and locally relevant produce

6. Equipment & Compliance

• Ensure safe operation of all kitchen equipment
• Conduct routine safety audits
• Maintain 5-star hygiene standards
• Lead deep cleans and environmental hygiene checks
• Ensure COSHH and allergen documentation is accurate and current

Skills & Experience

Essential

• NVQ Level 2 Professional Cookery (or equivalent experience)
• Level 2 Food Safety Certificate
• Proven experience in a professional kitchen
• Strong understanding of fresh food production
• For Head Chef roles: previous leadership experience managing shifts or teams

Desirable

• Experience in high-volume pub or restaurant environments
• Understanding of GP management and food cost control
• Experience contributing to menu costings
• Multi-section kitchen experience (grill, garnish, pastry)
• Knowledge of allergen management systems
• Personal Attributes
• Passionate about high-quality food
• Calm and composed under pressure
• Strong attention to detail
• Commercially aware
• Accountable and reliable
• Positive leadership presence
• Organised and process-driven

Reporting Structure

The Head Chef reports directly to the Site General Manager, who retains full site P&L ownership and operational accountability.

The Head Chef works in functional alignment with the Head of Food to ensure menu consistency, gross profit discipline, compliance standards, training frameworks, and strategic food development are delivered across the group.