Head chef Work, Jobs in Cocking (with Salaries)

Head Chef
The Partridge Inn —Singleton
- £32,000 - £40,000 a year
- Full-time
- Sales
- Quality control
- Mentoring
Quick apply
Head Chef
The Norfolk Arms Hotel —Arundel
- £35,000 - £38,000 a year
- Full-time
- Management
- Hotel
- In-person
- Employee discount
Quick apply
Head Chef
Mad Swans —Alton
- £50,000 - £55,000 a year
- Weekend availability
- Hospitality
- Management
- Hotel
- Free parking
- Employee discount
Quick apply
Head Chef
Four Seasons Hotel Hampshire —Hook
- £62,000 - £70,000 a year
- Full-time
- Inventory control
- Cooking
- Hotel
Quick apply
12d
Kitchen Manager (Head Chef)
Butlin's —Bognor Regis
- Full-time
- Management
- Leadership
- Resort
Kitchen Manager/Head Chef
Madeleine's Kitchen —Petersfield
- £30,000 - £35,000 a year
- Weekend availability
- Driving
- Quality control
- In-person
- Employee discount
Quick apply
Head Chef
AJ Walter Aviation —Slinfold
- Full-time
- Hospitality
- Inventory control
- First Aid Certification
Quick apply
Head Chef
Young's - Surrey —Chilworth
- Up to £47,000 a year
- Full-time
- Sales
- Cooking
- Organisational skills
- Employee discount
Quick apply
Head Chef
Care UK —Rustington
- £20 an hour
- Weekend availability
- Inventory control
- Training & development
- Annual leave
- Employee discount
8d
Head Chef
Gosport Hospitality —Gosport
- Up to £50,000 a year
- Full-time
- Hospitality
- Supervising experience
- Team management
- Free parking
- Employee discount
Quick apply
4d
Head Chef
Flaming Grill - BRA_103 —Goring by Sea
- Full-time
- Training & development
- Employee assistance programme
- Employee discount
Quick apply
Chef Manager - LH/462
Olive Catering Services Ltd —Portsmouth
- From £40,000 a year
- Full-time
- Microsoft Word
- Hospitality
- Inventory control
- Free parking
- Employee assistance programme
Quick apply
Chef Manager
Aspens —Bognor Regis
- Full-time
- Sales
- Training & development
- Leadership
Head Chef
PGL Travel —Hindhead
- £35,034 a year
- Management
- Annual leave
- Employee assistance programme
Head Chef - Live In Available
Bel & The Dragon Churt —Churt
- Up to £50,000 a year
- Full-time
- Management
- Cooking
- Hotel
- Employee discount
Quick apply
1d
Head Chef
Hungry Horse - BRA_104 —Liphook
- Full-time
- Training & development
- Employee assistance programme
- Employee discount
Quick apply
Head of Food Operations/Head Chef
Sand Cafe —Portsmouth
- £28,000 - £40,000 a year
- Full-time
- Cooking
- Organisational skills
- In-person
- Store discount
- Employee discount
Quick apply
13d
Head Chef
Marston's Pubs —Bognor Regis
- £13.01 - £14.60 an hour
Quick apply
Roving Head Chef
Brunning & Price —Odiham
- £42,000 - £50,000 a year
- Full-time
- Hotel
- Hotel experience
- Employee discount
- Referral programme
Quick apply
Head Chef - Live In Available
Urban - BRA_209 —Worthing
- Full-time
- Training & development
- Employee assistance programme
- Employee discount
Quick apply
4d

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Head Chef

The Partridge Inn -
Singleton

Quick apply

Job details

Full-time
£32,000 - £40,000 a year

Qualifications

Cost management
Fiscal management
Kitchen staff training and mentoring
Operations management
Food service team management
Stock ordering
Sales
Food hygiene
Management accounting expertise
Cost control
Performance management
Financial analysis
Food safety and hygiene regulations
Menu planning
Seasonal menu design
Food waste reduction
Quality assurance
Budget planning
HACCP
Plating
Quality control
Staff training
Kitchen team management
Mentoring
Recruiting
Product rotation
Employee performance appraisals
Ongoing financial performance monitoring
Food Hygiene Certificate
Kitchen inventory control
Specials menu development
Training & development
Stock replenishment
Chef experience
Level 3 Food Hygiene Certificate
Kitchen stock ordering
Stock coordination
Leadership
Financial acumen
Team motivation leadership
Communication skills
Professional kitchen experience
Stock rotation
Rota coordination

Full job description

Job Opportunity: Head Chef

Location: The Partridge Inn, Sussex Inns

Reports to: General Manager / Area Manager About the Role

We are seeking a commercially-minded, passionate Head Chef to lead our kitchen team. At Sussex Inns, our Head Chefs are more than just cooks; they are business leaders. You will take full ownership of the kitchen’s performance, driving both culinary excellence and financial profitability. You will be responsible for balancing the demands of high-quality food production with strict cost-of-sales management and team development.Key Responsibilities

Commercial & Financial Management

GP Management: Take full accountability for achieving target Gross Profit (GP) percentages by effectively managing menu engineering, portion control, and ingredient costs.
Stock Control: Oversee all aspects of inventory management, including ordering, stock rotation, and minimizing waste (dry and wet stock) to ensure adherence to budget.
Payroll Control: Manage kitchen rotas efficiently, ensuring labour costs remain within the agreed site budget without compromising service standards.
Reporting: Regularly review P&L data to identify variances and implement corrective actions to improve kitchen performance and profitability.

Culinary Leadership & Menu Development

Menu Design: Develop and cost innovative, seasonal menus that reflect our brand identity while remaining commercially viable.
Quality Standards: Ensure that every dish leaving the kitchen meets our exacting standards for taste, presentation, and consistency.
Operational Excellence: Maintain a seamless workflow during busy service periods, troubleshooting issues quickly to ensure guest satisfaction.

Team Leadership & Development

Management: Recruit, train, and mentor the kitchen brigade, fostering a positive, disciplined, and high-performance kitchen culture.
Training: Ensure all staff are fully trained in company procedures, culinary techniques, and food safety standards.
Performance: Conduct regular team appraisals and identify opportunities for talent development within the kitchen.

Safety & Compliance

Hygiene Standards: Enforce rigorous food safety, hygiene, and cleanliness standards, ensuring full compliance with current regulations (HACCP/Environmental Health).
Health & Safety: Maintain a safe working environment, ensuring all kitchen equipment is correctly maintained and that safety protocols are strictly followed by the entire team.

Required Experience & Skills

Proven Head Chef Experience: Strong track record in a similar fast-paced, high-volume environment.
Financial Acumen: Demonstrable experience managing kitchen budgets, GP targets, and payroll percentages.
Leadership: Excellent communication skills with the ability to inspire and manage a team under pressure.
Food Safety: Level 3 Food Safety and Hygiene certification is essential.
Attention to Detail: Meticulous approach to plate presentation, food storage, and kitchen organisation.

INDBOH

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