Head Chef

Posted 4 January by K.B.C. Associates Ltd

Head Chef

We’re paying up to £65k for the role to oversee the operational running of the brigade of 12 chefs.

The working days are Tuesday- Saturday- the restaurant is open only for dinner- so is one service per day from 7pm-midnight or thereabouts.

So working from around 4pm to around 1am

High volume restaurant experience is essential as on average the restaurant serves 120 covers in 1 and half hours.

Job Overview

Kitchen & People Management

• Instructing briefing and supervising other chefs
• Coaching and mentoring the senior members of the kitchen brigade, passing on knowledge and skills
• Assisting with the running of the kitchens on occasion as required
• Working to nurture skill and develop talent within the teams, including working on succession planning and internal promotions.
• Working on regular job specific training and development of the brigade
• Assisting with resourcing and talent management into the business.
• Driving the standards of personal presentation amongst the kitchen brigades.
• Leading on performance and conduct issues and advising the senior kitchen team on process and outcomes.
• Ensuring all teams have the required Food Safety training and other professional qualifications.
• Maintaining employee retention across the kitchens.
• Managing the budgets of payroll, food costs, food sales costs and equipment purchasing and repair budgets.

Financial & Quality Management

• Managing the kitchen budgets and forecasting as required
• Regularly reviewing the kitchen rotas and staffing levels of the kitchens to ensure efficiency.
• Seeking opportunities to improve the profitability of the kitchen operations and delivering on these where approved.
• Developing and maintaining a preferred suppliers list to improve competition on pricing; giving the club greater purchasing power.
• Ensuring all food deliveries are checked for quality of products and report back any issues to suppliers
• Controlling and monitoring the general wastage of food, damage to equipment, breakages and so on
• Cost control, managing and maintaining the required GP%.
• Staff food, oversee menu and ensure cost control.

Kitchen & Restaurant Development

• Developing the working relationships and communication between front and back of house in the ground floor
• Improving the flexibility of the working arrangements of the ground floor and kitchen teams eg cross-training
• Hosting regular briefings with the restaurant management and kitchen management to ensure clear communication and sharing of information.

Menu Development

• Planning and implementation of new concepts as required.
• Developing menus / items in line with seasonal changes to produce availability and quality.
• Regularly reviewing and improving menu items which are best suited to the operations and member’s feedback
• Hosting regular menu tastings for proprietors, front of house managers, and operations / food and beverage managers
• Planning and preparation of special event menus

Health & Food Safety

• Taking ownership for Health and Safety compliance within the kitchens
• Taking ownership for all Food Safety Compliance
• Implementing kitchen and food - related action points from Health & Safety consultants’ reports
• Acting as club representative for all EHO visits and leads on inspections and any action points to completion

Other responsibilities

• To attend any relevant professional training sessions as required
• To be fully conversant with the club’s fire and emergency procedures
• To carry out any reasonable requests from your manager as required
To assist with the conception and planning of kitchen and menu concepts of any new businesses as required.


• Inspirational and motivational leader
• Excellent communicator
• Commercially astute
• Passionate about food with the ability to pass on innovative food trends & ideas
• Hands-on management style
• Produces creative, delicious and well-presented food
• Committed, hardworking & flexible


Multi outlet experience
PC Literate
Start-up/ concepts experience
Proven success and track record

• Completely responsible for entire set-up of station mis en place, ensuring freshness and quality of food products.
• Communicate to Head chef any potential problems or concerns at an appropriate time in order to rectify the problem in a timely fashion.
• Maintain station in a healthy, neat, safe and clean environment by utilizing proper handling and storage procedures for storage procedures for mis en place.
• Assist in processing of fresh fish, meats and vegetables.
• Assist in banquet preparation when requested by Supervisor.
• Responsible for food allocated to station for restaurant menu.
• Produce the finest quality product with a positive attitude.
• Responsible in assisting any and all colleagues who may be in the need of assistance.
• Responsible for proper rotation of food and breakdown of station.
• Responsible for communicating with co-workers on each shift of any problem or concerns.
• Clean line coolers and draws on daily basis.
• Assist with the overall quality control of all prepared items.
• Receive and store all fruit, vegetables, meat, fish, dry goods, etc…
• Produce all food items according to set Recipes and Supervisor direction.
• Responsible to report to work on time and in a clean uniform on scheduled days with proper tools to perform required duties.
• To attend any training sessions as required
• To be fully conversant with the club’s fire and emergency procedures
• To ensure a high standard of personal hygiene at all times.
• To know and follow the Health & Safety at Work Act.
• To carry out any reasonable requests from your manager as required

Reference: 33930556

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