Head Chef

Working Pattern: 5 Days Out Of 7 | 37.5 Hours Per Week
Salary: £19.49 Per Hour | £38,000 Per Year
Job ID: 7803
What you’ll be serving up…
As a Head Chef you will be proactively managing and supporting a catering team as well as creating a platform for financial growth through cost control and culinary excellence.

Recruiting, training, supporting and developing a high-performing kitchen team to deliver exceptional food and service standards across match days, hospitality, conferences and events.
Creating innovative menus and seasonal food offers that meet client expectations while maintaining outstanding quality, presentation, portion control and consistency.
Leading day-to-day kitchen operations, ensuring efficient service delivery, strong team communication, well-maintained equipment and high standards of hygiene and cleanliness.
Maintaining, ordering and controlling food stocks within budget, managing supplier relationships, monitoring financial performance and driving effective cost, margin and waste control.
Building strong relationships with clients, customers and colleagues through ongoing communication, management reporting and client liaison to support operational excellence.
Working closely with front-of-house and events teams to deliver exceptional customer experiences, support hospitality and event catering, and respond proactively to customer feedback.
Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and colleagues, ensuring compliance through training, audits, risk assessments and best practice.

The ingredients you'll bring...

Proven leadership ability with a proactive, hands-on approach and experience leading high-performing kitchen teams.
Genuine passion for customer service excellence, with the ability to deliver outstanding experiences across hospitality, events and match-day catering.
A front-line focused approach, leading by example and maintaining exceptional standards in a fast-paced environment.
Strong catering and chef skills, with extensive culinary knowledge and experience delivering high-quality food at volume.
Proven experience as a Head Chef, or an ambitious Sous Chef ready to take the next step in their career.
Excellent communication, organisational and people management skills, with the ability to motivate and develop others.
Confidence working under pressure while maintaining high standards of food quality, presentation and service delivery.
Strong commercial awareness, including budget management, GP control, food cost optimisation and waste reduction.
Sound knowledge of food safety, hygiene and compliance requirements, including HACCP principles and Health & Safety best practice.