HEAD CHEF - Cloverleaf Cafe, Chacewater Garden Centre, Cornwall
Are you an inspiring and experienced Head Chef with a passion for fresh, seasonal food and leading high-performing kitchen teams? The Clover Leaf Cafe at Chacewater Garden Centre is seeking a talented Head Chef to lead our kitchen team and drive the next chapter of our vibrant daytime dining experience.
This is a rare opportunity to shape a creative, seasonal menu in a well-established cafe that values quality, consistency, and innovation - all while enjoying an exceptional work-life balance with no evening service.
You will oversee all kitchen operations, lead and develop the team, and work closely with senior management to maintain the outstanding standards our loyal customers have come to expect.
About The Clover Leaf Café
The Clover Leaf Cafe is a busy and welcoming destination within Chacewater Garden Centre, known for freshly prepared dishes, delicious treats, and warm hospitality inside our newly refurbished and extended space. Our kitchen wants to celebrate the best of the seasons, local produce and garden centre nuances, delivering comforting favourites.
What We Offer
· 40 hours per week
· Daytime hours only - no evening shifts
· Closed on Boxing Day, Christmas Day, New Year’s Day, and Easter Sunday
· A supportive and professional working environment
· Full creative input into seasonal menus and specials
· Opportunity to lead and develop a passionate kitchen team
· Staff meals and garden centre discounts
The Role
As Head Chef, you will take full responsibility for the day-to-day running of the kitchen, ensuring every dish reflects our commitment to freshness, flavour, and presentation. You will lead by example, inspiring your team to consistently deliver exceptional food and service standards.
You will oversee menu development, kitchen organisation, food safety compliance, stock management, and team performance, while helping create a positive and professional kitchen culture.
This is a hands-on leadership role ideal for a chef who thrives in a fast-paced fresh-food environment and enjoys balancing creativity with operational excellence.
You will be required to work one day of the weekend.
Key Duties & Responsibilities
Kitchen Leadership & Operations
· Lead, organise, and motivate the kitchen team during prep and service
· Ensure smooth and efficient day-to-day kitchen operations
· Maintain consistently high standards of food quality, presentation, and service
· Oversee all kitchen sections and support the team during busy periods
· Create a positive, professional, and team-focused working environment
· Manage kitchen rotas in line with business needs and labour targets
Menu Development & Food Preparation
· Design and develop seasonal menus, specials, and new dishes
· Champion fresh, locally sourced ingredients wherever possible
· Ensure consistency, portion control, and quality standards across all dishes
· Monitor food trends and customer preferences to keep menus exciting and relevant
· Ensure all allergen and dietary requirements are managed correctly
Stock Control & Financial Management
· Manage ordering, stock control, and supplier relationships
· Monitor GP margins and support cost-effective kitchen management
· Minimise waste and implement effective stock rotation procedures
· Ensure accurate portioning and cost control across the kitchen
· Conduct regular stock takes and maintain accurate records
· Use EPOS sales data to form regular reports to study trends and act upon them
Food Safety & Compliance
· Ensure full compliance with food hygiene, HACCP, and health & safety regulations
· Maintain high standards of cleanliness and organisation throughout the kitchen
· Ensure all food is stored, labelled, and handled correctly
· Oversee cleaning schedules and kitchen maintenance procedures
· Prepare for and maintain strong environmental health inspection standards
Team Development & Communication
· Recruit, train, and develop kitchen team members
· Support junior chefs in developing their skills and confidence
· Conduct regular performance reviews and ongoing coaching
· Communicate effectively with front-of-house and senior management teams
· Lead by example with professionalism, positivity, and strong work ethic
Person Specification
Essential
· Proven experience as a Sous Chef or Head Chef in a professional kitchen
· Strong leadership and team management skills
· Passion for fresh, seasonal food and high-quality presentation
· Ability to pull sales and wastage reports from our EPOS system
· Experience managing kitchen operations in a fast-paced environment
· Excellent organisational and time-management abilities
· Strong understanding of food hygiene, HACCP, and kitchen compliance
· Ability to manage stock, labour, and kitchen costs effectively
· Calm, professional, and solution-focused under pressure
Desirable
· Experience within café, restaurant, or garden centre dining environments
· Level 3 Food Hygiene Certificate
· Interest in modern British seasonal cuisine with an understanding of Cornish specialities
· Experience developing menus and managing supplier relationships
· Knowledge of allergen management and nutritional considerations
Personal Qualities
We are looking for someone who is:
· Passionate about food and proud of their craft
. Organised and structured in their day to day working routine
· A confident and strong motivating leader
· Creative, driven, and flexible with ideas
· Calm, organised, and dependable under pressure
· Friendly and professional in a customer-facing environment
· Dedicated to maintaining exceptional standards every day
If you are a talented Head Chef seeking daytime hours, creative freedom, and the opportunity to lead a passionate kitchen team in a thriving hospitality environment, we would love to hear from you.
Pay: £30,000.00-£35,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
- Store discount
Ability to commute/relocate:
- Truro TR4 8QG: reliably commute or plan to relocate before starting work (preferred)
Application question(s):
- How do you think garden centre catering differs from other food establishments?
- What is your cooking style and where do you get your inspiration from?
Experience:
- Kitchen management: 2 years (required)
Licence/Certification:
- Level 2 Food Hygiene Certificate (required)
Work authorisation:
- United Kingdom (required)
Work Location: In person
