Head chef /sous Work, Jobs in Teignmouth, Dev (with Salaries)

Head Chef
The Headland Hotel and Spa —Torquay
- £45,000 a year
- Full-time
- Inventory control
- Hotel
- Team management
- Employee discount
- Referral programme
Quick apply
12d
Sous Chef
Catch22Teignmouth —Teignmouth
- £30,500 - £32,500 a year
- Full-time
- Hospitality
- Supervising experience
- Mentoring
Quick apply
Head Chef
Prezzo Italian —Exmouth
- £15.45 - £17.51 an hour
- Full-time
- Mentoring
- Leadership
- Employee discount
Quick apply
9d
MD
Sola kitchen —Dawlish
- £13 - £20 an hour
- Part-time
- Bar
- Cooking
- Cleaning
Quick apply
2d
Senior Chef de partie Position
The Headland Hotel and Spa —Paignton
- Full-time
- Management
- Inventory control
- Hotel
- Free parking
- Employee discount
Quick apply
3h
Head Chef
Harbour16 —Torquay
- £31,000 - £35,000 a year
- Full-time
- Hospitality
- Cooking
- Mentoring
- Employee discount
Quick apply
14d
Sous Chef
Greyhound Country Inn —Honiton
- £34,000 - £38,000 a year
- Full-time
- Management
- Inventory control
- In-person
- Employee discount
Quick apply
14d
Sous Chef
The Church House Inn Marldon —Paignton
- £14.25 - £15.00 a year
- Weekend availability
- In-person
- Restaurant
- Communication skills
- Free parking
- Employee discount
Quick apply
3d
Chef de Partie
Woodbury Park Hotel & Golf Club —Exeter
- £13.75 - £14.75 a year
- Weekend availability
- Serving
- Hospitality
- Management
- Free parking
- Employee assistance programme
13d
Sous Chef
Woodbury Park Hotel & Golf Club —Exeter
- £32,000 - £34,000 a year
- Weekend availability
- Cooking
- Budgeting
- Free parking
- Employee assistance programme
2d
Event Chef (Sous Chef Level)
Pickle Shack —Exeter
- £28,000 - £34,000 a year
- Full-time
- Team management
- Organisational skills
- Cleaning
- Employee discount
Quick apply
Sous Chef
Vivant Care —Dartmouth
- £20.36 an hour
- English
- Team management
- Travel
- Annual leave
- Employee assistance programme
Quick apply
5d
Live-in Pair - Sous Chef & FOH Supervisor
Kendricks Restaurants —Dartmouth
- £27,000 - £30,000 a year
- Weekend availability
- Hospitality
- Supervising experience
- Team management
- Employee discount
Quick apply
2d
Junior Sous Chef
Bill's - Exeter —Exeter
- £16 an hour
- Full-time
- Flexible schedule
Quick apply
Sous Chef
the agricultural inn limited —Exeter
- £32,000 - £36,000 a year
- Full-time
- Management
- Cleaning
- Restaurant
- Free parking
- Employee discount
Quick apply
Sous Chef
Masons Arms, Branscombe —Branscombe
- £35,000 - £38,000 a year
- Full-time
- Management
- Cleaning
Quick apply
8d
Sous Chef
Oxenham Arms Hotel & Restaurant —South Zeal
Sous Chef
Berry Head Hotel Ltd —Brixham
- £38,000 a year
- Full-time
- Hotel
- In-person
Quick apply
11d
Junior Sous Chef
Rockfish Exmouth - Restaurant - Vacancies —Exmouth
- £29,000 - £34,000 a year
- Overtime
- Cooking
- Mentoring
- Training & development
- Referral programme
Quick apply
2d
Sous Chef
Samuel Jones, Exeter —Exeter
- £34,800 - £38,000 a year
- Full-time
- Bar
- Management
- Cleaning
Quick apply
1d

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Head Chef

The Headland Hotel and Spa
Torquay

Quick apply

Job details

Full-time
£45,000 a year
12 days ago

Benefits

Discounted or free food
Company pension
Employee discount
Referral programme
On-site parking

Qualifications

Nutrition
Kitchen staff training and mentoring
Inventory control
Food service team management
Stock ordering
Coaching
Catering
Cost control
Payroll management
Food safety and hygiene regulations
Menu planning
Seasonal menu design
Food waste reduction
Kitchen cost control
Team management
Kitchen team management
Purchasing
Kitchen inventory control
Specials menu development
Chef experience
Kitchen stock ordering
Food safety
Leadership
Professional kitchen experience

Full job description

The Headland Hotel & Spa, Torquay, Devon
Full-time, Permanent

Annual salary of £45,000.00

Perched in one of Torquay's most spectacular coastal locations, The Headland Hotel & Spa enjoys breathtaking panoramic views across Torbay and has established itself as one of the English Riviera's most popular destinations for both visitors and local residents. The hotel is home to the Romanoff Restaurant, Gallery Lounge & Terrace, popular afternoon teas, weddings, events and year-round leisure guests, creating a vibrant and varied food operation.

Food is a key part of the Headland experience. From breakfast overlooking the bay and relaxed terrace dining to traditional Sunday lunches, steak nights, BBQ events, afternoon teas and wedding banqueting, the kitchen delivers a broad range of memorable dining experiences throughout the year.

This is an outstanding opportunity for a talented Head Chef to take ownership of a well-established food operation and help shape its next chapter.

We're looking for a chef who is passionate about great ingredients, inspired by Devon's exceptional local produce and excited by the opportunity to create dishes that reflect both the season and the hotel's stunning coastal setting. You'll have the freedom to develop menus, introduce new ideas and specials, and further enhance the dining experience across all areas of the business.

As Head Chef, you'll lead and develop your brigade, be highly visible during service and set the standard for quality, consistency and presentation. Working closely with the senior leadership team, you'll balance creativity with commercial performance, ensuring every plate leaving the kitchen contributes to the hotel's reputation as a destination for exceptional hospitality and outstanding food. This role offers the chance to make a genuine impact while working in one of the South West's most enviable hotel locations.

Leading the entire kitchen operation across breakfast, lunch, dinner, afternoon tea, weddings, functions and special events.
Being operationally present during peak service periods, leading the brigade from the front.
Creating, developing and delivering seasonal menus that showcase quality ingredients and reflect guest expectations.
Hiring, training, developing and motivating a high-performing kitchen team.
Building a positive kitchen culture and fostering strong working relationships across all hotel departments.
Ensuring exceptional food quality, consistency, presentation and guest satisfaction at all times.
Managing food purchasing through approved suppliers and Procure Wizard.
Managing stock control, ordering, food costs and monthly stocktakes.
Controlling departmental payroll in line with business levels and budgets.
Minimising waste through effective ordering, training and portion control.
Ensuring all allergen, dietary and nutritional requirements are met safely and professionally.
Maintaining the highest standards of food safety, hygiene and health & safety compliance.
Working closely with the Food & Beverage and senior leadership teams to drive guest satisfaction and commercial performance.
Preparing and reviewing kitchen performance reports, including food cost, stock and labour analysis.
Previous experience as a Head Chef, Executive Chef or Senior Sous Chef ready for the next step.
A passion for quality food and delivering exceptional guest experiences.
Strong leadership skills with experience building, coaching and developing kitchen teams.
Excellent knowledge of food cost control, stock management and kitchen financial performance.
Experience delivering weddings, banqueting and event catering is desirable.
A calm and organised approach under pressure.
Strong understanding of food safety, allergens and health & safety legislation.
Creativity, attention to detail and a genuine passion for hospitality.
A hands-on management style and willingness to support the team whenever required.

Why Providence Hotels

The Headland Hotel & Spa is part of Providence Hotels, a growing collection of recognisable hotels across the UK.

This is an opportunity to put your stamp on an established and respected coastal hotel, working in a stunning location with the support of an ambitious and growing hotel group.

What's On Offer

£45,000.00 per annum
Employee discounts across Providence Hotels
Referral programme
Career development opportunities within a growing hotel group
The opportunity to shape and develop the food offering at one of the English Riviera's best-known hotels

Pay: £45,000.00 per year

Benefits:

Company pension
Discounted or free food
Employee discount
On-site parking

Work Location: In person

Quick apply

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