ROLE OVERVIEW
Full Circle Brew Co. is opening a new bar in Newcastle in partnership with Peckin' Order who provide the kitchen concept, menus, and recipes. As Head Chef, you'll run the kitchen operation end-to-end — implementing the Peckin' Order menu to a consistently high standard and building a kitchen team that delivers every service.
Once established, there's real scope to develop specials and contribute to menu evolution, subject to Peckin' Order approval. We're open to candidates at different stages of their career: a highly experienced Head Chef will have room to shape how the kitchen runs and push the venue forward, while a talented Senior Sous stepping up will benefit from the support of Peckin' Order on the food side and a hands-on operations team around them. Salary and structure will reflect experience.
Initially we have a 2 year contract, but if this venture is successful we hope to be able to extend.
Salary advertised is not inclusive of "tronc". We have a clear policy on the division of tronc between bar and catering staff.
Hours per week expected: 40
KEY RESPONSIBILITIES
● Take full ownership of the kitchen operation: staffing, standards, cleanliness, compliance, and output quality.
● Implement the Peckin' Order menu and recipes faithfully, ensuring every dish leaves the kitchen to the agreed specification.
● Maintain the high standards of presentation and consistency that the Fenwick environment demands — every plate, every service.
● Recruit, train, and develop kitchen team members, building a reliable and capable brigade from the ground up.
● Manage all food ordering, stock control, and supplier relationships, minimising waste and keeping food costs in line with agreed targets.
● Maintain rigorous HACCP records, allergen controls, and food safety standards at all times.
● Work closely with the Bar Manager to ensure food and drink service is seamlessly coordinated.
● Once the kitchen is established and running smoothly, develop specials and proposed menu additions in collaboration with Peckin' Order for approval prior to implementation.
● Monitor kitchen performance and report on food cost, waste, and any operational issues to the management team.
● Ensure all equipment is properly maintained and flag any issues promptly.
WHAT WE'RE LOOKING FOR
● Proven experience as a Head Chef or Senior Sous Chef.
● Strong understanding of food cost management, stock control, and minimising waste.
● Excellent knowledge of HACCP, allergen legislation, and food hygiene best practices.
● A natural leader — able to build a kitchen team quickly and maintain standards under pressure.
● Creative flair and the ambition to develop specials and contribute to menu development once established.
● Collaborative working style: comfortable operating within a defined concept while bringing your own expertise to bear.
● Level 3 Food Hygiene certificate preferred.
Pay: £30,000.00-£35,000.00 per year
Benefits:
- Company pension
- Employee discount
- Profit sharing
Work Location: In person
