Role Summary
We are seeking an energetic, organized, and performance-driven Head Chef to lead our kitchen team. In a high-volume chain setting, you won't just be cooking—you will be the operational powerhouse driving consistency, speed of service, and profitability.
You will lead by example on the line, ensure strict compliance with brand spec sheets, manage target GP (Gross Profit), and build a high-performing kitchen team in a fast-paced environment.
Key Responsibilities1. Kitchen Operations & Consistency
- Brand Execution: Ensure every dish is prepped, cooked, and presented strictly according to central brand specification sheets, portion sizes, and recipes.
- Service Speed & Flow: Lead the line during peak trade periods, maintaining quick ticket times without compromising on quality or presentation.
- Equipment Maintenance: Ensure all kitchen machinery and line gear are well-maintained, clean, and in safe working order.
2. Leadership & Team Management
- Recruitment & Onboarding: Hire, onboard, and train back-of-house (BOH) staff, building a reliable squad.
- Staff Rotas: Produce weekly kitchen rotas balanced against forecasted sales targets and labor budgets.
- Coaching & Retention: Develop kitchen talent (Sous Chefs, CDP, KPs) to foster retention and build internal succession pipelines.
3. Financial & Inventory Control
- GP & Margins: Manage stock and minimize waste to hit target Gross Profit (GP%) margins.
- Ordering & Stock Takes: Complete stock takes (weekly/monthly) and place precise orders with designated central suppliers using approved portal systems.
- Waste Management: Log, monitor, and actively reduce kitchen waste, prep error, and dead stock.
4. Health, Safety & Compliance
- Food Safety Management System (FSMS): Maintain a strict standard of food hygiene to achieve and preserve a 5-Star Food Hygiene Rating.
- Due Diligence Logging: Ensure daily temperature logs, labeling systems, probe checks, and opening/closing checklists are 100% completed.
- Allergen Control: Strictly enforce allergen matrix procedures to protect guests and comply with legal requirements.
Requirements & Experience
- Experience: 2+ years as a Head Chef, Kitchen Manager, or strong Senior Sous Chef in a high-volume pub, casual dining, or chain restaurant background.
- Certifications:
- Level 2 or Level 3 Food Safety in Catering (Level 3 preferred).
- HACCP awareness & Allergen training.
- Skills:
- Strong understand of kitchen P&L, stock controls, and GP management.
- Calm under pressure with clear communication during rush periods.
- Proficiency with digital kitchen systems (kitchen display systems, inventory/stock apps, rota software).
Key Performance Indicators (KPIs)
- Food Hygiene Score: 5 Stars (or top internal audit rating).
- GP Margin: Achieving site target.
- Speed of Service: Meeting brand ticket-time targets.
- Labour Budget: Kitchen wage cost kept within agreed percentage of sales.
Pay - £14.50 (with accommodation)
£15.00 (without accommodation)
Pay: £14.50-£15.00 per hour
Work Location: In person
