About Isabel’s
Isabel’s is a vibrant, high-volume restaurant, bar and garden in the heart of Burton upon Trent. Following our move into a significantly larger venue, we serve guests from breakfast through to dinner and late-night drinks in a stylish, energetic environment.
Our goal is to deliver an affordable premium experience: exceptional fresh food, industry-leading presentation and warm hospitality at prices that remain accessible to our community.
The business operates seven days a week, 365 days a year, beginning with breakfast service from 9am and continuing through lunch, dinner and late-night trading. Our weekly programme of live entertainment, garden parties, special occasions and private events creates changing levels of demand and requires a kitchen operation that is organised, adaptable and capable of delivering consistently at substantial volume.
We are now seeking an accomplished Head Chef to lead the next stage of our food operation.
The opportunity
This is a senior, hands-on leadership position for an experienced chef who understands that volume, quality and commercial performance must work together.
You will have responsibility for the kitchen operation, leading the brigade from the front while establishing the systems, culture and discipline required to deliver fresh, beautifully presented food throughout every service.
You will work closely with the Kitchen Manager, General Manager and owner to develop commercially successful menus, protect food gross profit, build a strong kitchen team and establish Isabel’s as one of the area’s leading dining destinations.
Key responsibilities: Food & Guest Experience
- Lead the preparation and service of a predominantly fresh-food menu across breakfast, lunch, dinner, functions and special events.
- Establish and maintain industry-leading standards for plating, portioning, flavour and presentation.
- Ensure every dish is delivered consistently, accurately and within agreed service times—even during the busiest periods.
- Develop seasonal, commercially viable dishes that support Isabel’s affordable-premium positioning.
- Introduce clear recipe specifications, plating guides, allergen information and portion controls.
- Review guest feedback and implement practical improvements to food quality and kitchen delivery.
- Work collaboratively with the front-of-house team to create a seamless guest experience.
High-volume operations
- Plan effectively for seven-day, year-round trading, including weekends, bank holidays and major seasonal occasions.
- Prepare the kitchen for weekly events, entertainment-led trading, garden service, group bookings and sudden increases in demand.
- Design production and service systems capable of maintaining quality at high cover levels.
- Produce accurate forecasts, prep plans and ordering schedules using reservations, events and historic sales information.
- Remain visible and hands-on during key services, setting the pace and standards for the brigade.
Food safety and compliance
- Take overall responsibility for food safety, kitchen hygiene and legal compliance.
- Maintain robust HACCP-based food-safety procedures, due-diligence records and daily checks.
- Ensure full compliance with allergen legislation, COSHH requirements and health and safety procedures.
- Maintain accurate allergen information and ensure the team can confidently manage dietary requirements and allergen-sensitive orders.
- Lead food-safety training, audits and corrective actions.
- Maintain the kitchen at a standard capable of achieving a 5 Food Hygiene Rating at all times.
- Ensure equipment, storage areas and extraction systems are cleaned, maintained and operated safely.
Commercial performance
- Deliver the agreed food gross-profit percentage through disciplined purchasing, recipe costing and portion control.
- Complete regular stocktakes and investigate stock, waste and margin variances.
- Negotiate with approved suppliers while protecting ingredient quality and availability.
- Reduce waste through effective menu engineering, forecasting, storage and whole-product utilisation.
- Manage kitchen labour against budget without compromising safety, quality or the guest experience.
- Provide clear weekly reporting on GP, stock, waste, labour, guest feedback and operational priorities.
People leadership
- Induct, train and retain a capable, professional kitchen brigade.
- Build an accountable and positive culture founded on high standards, respect and teamwork.
- Produce fair, commercially responsible rotas that provide appropriate leadership throughout the entire trading week.
- Set clear objectives and conduct regular performance reviews, coaching and skills development.
- Develop the Sous Chef team so that standards remain consistent in the Head Chef’s absence.
- Work constructively with management, front of house, bar, events and marketing teams.
Essential experience and skills
- A minimum of five years’ experience in a Head Chef, Executive Head Chef or more senior culinary leadership position.
- A proven record of leading a high-volume, fresh-food restaurant, premium pub, hotel or multi-outlet kitchen.
- Demonstrable expertise in food safety, HACCP, allergen management and kitchen compliance.
- Level 3 Food Safety qualification or equivalent; Level 4 is highly desirable.
- Strong knowledge of menu costing, stock control, food GP, labour planning and waste reduction.
- Evidence of delivering exceptional plating and consistency at scale.
- Experience in developing and retaining kitchen teams.
- Confidence managing functions, seasonal peaks and event-led services.
- Excellent organisation, communication and problem-solving skills.
- Flexibility to lead services across evenings, weekends, bank holidays and key annual occasions.
What success looks like
The successful Head Chef will:
- Deliver consistently excellent fresh food at high volume.
- Establish clear, repeatable standards for every dish and service.
- Protect food GP without eroding portion size, ingredient quality or guest value.
- Maintain exemplary food-safety standards and a 5 Food Hygiene Rating.
- Build a stable, skilled and motivated kitchen team.
- Improve food-related guest feedback and review scores.
- Create a kitchen operation capable of supporting Isabel’s continued growth.
What we offer
- A competitive salary
- A clearly defined annual performance bonus.
- Tronc or service-charge participation, where applicable.
- The opportunity to shape the food direction of one of Burton’s most exciting hospitality venues.
- Genuine influence over suppliers, kitchen systems and team development.
- Meals while on duty, employee discounts and professional development support.
- A senior role within an ambitious, growing independent business.
To apply, please submit your CV together with a brief summary of the largest operation you have led, its approximate weekly cover levels, the size of your brigade and the food GP you were responsible for achieving.
Pay: £45,000.00-£50,000.00 per year
Benefits:
- Company pension
- Employee discount
Work Location: In person
