Role Overview
A hands‑on experienced chef who can translate creative dishes into consistent, scalable execution and help steer menu evolution in line with our growth strategy. You’ll be the engine behind day‑to‑day service, quality control, and kitchen discipline.
You will work closely with management, helping to ensure that every plate that leaves the pass meets our specifications, cost, and food safety standards while pushing the menu forward.
Key Responsibilities
Recipe & Spec Control
- Standardise recipes, plating guides, and portion sizes; maintain the master spec file.
Service Leadership
- Supervise other chefs on shifts, helping them to manage timing, flow, and clear communication between stations and the front of house.
Prep & Hygiene Systems
- Supervise daily prep lists, enforce mise en place standards, and manage cleaning schedules.
- Lead shift briefs and on‑the‑fly training to keep standards sharp.
Food‑Safety & Compliance
- Conduct spot checks on storage temperatures, date labelling, and FIFO stock rotation.
- Maintain accurate HACCP logs; ensure the team’s food‑safety certifications are current.
- Act as kitchen lead during Environmental Health Officer inspections.
Inventory & Purchasing
- Make daily orders and monitor stock levels
Menu Development & Strategic Growth
- Work with the managers to expand and fine‑tune the menu so it aligns with our commercial targets and brand direction.
- Analyse sales data to spot gaps or over‑performers, then adjust dishes and price points accordingly.
Innovation & Continuous Improvement
- Trial new techniques, ingredients, and equipment; integrate successful ideas into menu rollouts.
Culture & Example
- Set the tone for punctuality, hygiene, and teamwork; coach junior chefs toward promotion‑readiness.
Qualifications
- Proven experience in supervising and managing kitchen staff
- Strong culinary skills with a background in food preparation and cooking
- Solid understanding of food safety regulations and practices
- Experience in restaurant and hospitality settings
- Leadership abilities to foster a positive team environment
Job Type: Full-time
Pay: £38,000.00-£40,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Store discount
Experience:
- Kitchen management: 3 years (preferred)
Licence/Certification:
- Food Hygiene Certificate (preferred)
Work authorisation:
- United Kingdom (required)
Work Location: In person
