We are looking for an experienced Head Chef / Kitchen Manager to take ownership of our kitchen and lead the team properly day to day.
This is a hands-on cooking role, but it is also a kitchen management role. We need someone who can cook, plate, prep, and create great food, while also organising the team, planning ahead, training staff, controlling stock, and making sure every shift runs smoothly.
This role would suit a chef who enjoys structure, leadership, planning, and building a strong kitchen team, not someone who only wants to focus on cooking.
What we offer
- Salary: £33,000–£35,000 per year
- Hours: Daytime hours, with typical finish times around 4:00–5:00pm
- Christmas: Christmas Day and Boxing Day off
- Role type: Full-time, permanent
- Environment: Busy daytime café / kitchen with a focus on quality, consistency, organisation, and teamwork
The role
As Head Chef / Kitchen Manager, you will be responsible for the smooth running of the kitchen. You will lead from the front during service, but you will also make sure the team is organised before service starts, trained properly, and clear on their priorities.
You will be expected to plan ahead, not just react to the day in front of you. This includes weekly prep planning, team organisation, ordering, stock takes, cleaning standards, staff training, and preparation for key trading periods such as bank holidays, Easter, Christmas, and other busy seasonal dates.
Key responsibilities
Cooking, plating, prep, and maintaining food quality.
Running the kitchen day to day.
Organising the kitchen team before and during shifts.
Holding clear pre-shift briefings so the team knows the plan, priorities, and responsibilities.
Creating and managing prep lists with clear priorities.
Training new and existing team members in kitchen systems, cleaning, prep, service flow, plating, and basic roles such as pot wash.
Making sure staff are not left to simply choose what they feel like doing next.
Managing stock takes, ordering, rotation, wastage, and supplier communication.
Keeping the kitchen clean, safe, organised, and compliant.
Developing new menu ideas and seasonal specials.
Creating and maintaining recipe specs, costings, pricing, and prep plans.
Planning at least six weeks ahead for key dates such as bank holidays, Easter, Christmas, and seasonal events.
Working with the owners / management team to improve systems, consistency, and kitchen efficiency.
What we are looking for
Previous experience as a Head Chef, Kitchen Manager, Sous Chef ready to step up, or strong senior chef with proven leadership skills.
Strong organisational skills.
Ability to lead and train a team, not just cook well.
Good understanding of ordering, stock control, prep planning, food safety, and kitchen cleanliness.
Someone who plans ahead and can think beyond the current shift.
Calm, clear communication style.
High standards for food, cleanliness, and team behaviour.
Comfortable taking responsibility for kitchen systems and team performance.
This role is ideal for someone who
Likes a well-organised kitchen.
Enjoys training and developing people.
Can create structure and keep people focused.
Is comfortable leading pre-shift briefings.
Can balance cooking with management responsibilities.
Wants daytime hours and a better work-life balance than many traditional chef roles.
This role may not suit someone who
Only wants to cook and does not enjoy managing people.
Avoids training junior team members.
Struggles with planning, stock control, or weekly organisation.
Prefers to work reactively rather than with clear systems.
Does not want responsibility for kitchen standards, people, prep, and planning.
Application question
When applying, please tell us about a time you improved the organisation, training, stock control, or day-to-day running of a kitchen.
Pay: £33,000.00-£35,000.00 per year
Application question(s):
- Have you been responsible for ordering and stock takes before?
- Have you trained junior kitchen team members before?
- This role requires weekly planning, pre-shift briefings, team organisation, stock control, and training. Are you comfortable with this being a major part of the role?
- How would you organise a busy week in the kitchen, including prep, ordering, cleaning, staff training, and shift priorities?
Experience:
- Head Chef: 1 year (preferred)
Work Location: In person
