Head Chef

Must-Have Requirements

• High-Volume Experience:Proven Head or Senior Sous Chef background managing fresh food operations (comfortably handling 300+ Sunday covers).
• Financial Control:Strong track record in managing stock, food costs, and GP targets.
• Compliance:Expert knowledge of food safety, hygiene, and health & safety regulations.
• Leadership:Hands-on ability to inspire, train, and lead a busy kitchen team.

The Role

Lead the kitchen of our highly successful 16th-century dining pub. Supported by an experienced Sous Chef, you will have the creative freedom to shape our food offering while delivering exceptional dining experiences in a fast-paced environment.

Key Responsibilities

• Operations:Oversee daily service, ensuring flawless food preparation, consistency, and presentation.
• Menu Design:Create innovative, seasonal menus based on culinary trends.
• Management:Control inventory, order supplies, and hit financial targets.
• Team Building:Mentor staff to foster a positive, high-performing culture.
• Collaboration:Work seamlessly with front-of-house to guarantee top-tier customer service.

Benefits

Competitive salary, supportive management, creative autonomy, and the chance to lead a highly reputable kitchen.

JBRP1_UKTJ