Head Chef
$50,000–$60,000 year
On-siteBath, England, United Kingdom
Job Summary
Oversee all kitchen mise en place, ensuring stations, dry stores, and refrigerated storage are fully prepared and replenished prior to service. Design, develop, and cost seasonal menus while managing stock control, ordering, and supplier relationships to maintain profitability. Lead and supervise the kitchen brigade through training, coaching, and performance management, coordinating closely with front-of-house teams for seamless service. Monitor food quality, portion control, and consistency, minimizing waste through FIFO rotation and accurate forecasting. Maintain strict compliance with Food Safety, HACCP, and hygiene regulations while ensuring all areas meet cleanliness standards. Manage kitchen labour efficiently by producing rotas that control costs, and report accidents or equipment faults promptly.
Required Qualifications
- Experience leading and supervising the preparation of all food
- Experience leading, motivating, and developing the kitchen brigade through effective supervision, training, coaching, and performance management
- Ability to coordinate closely with all kitchen sections and front-of-house teams
- Knowledge of Food Safety, HACCP, health and safety, and hygiene regulations
- Ability to train, mentor, and onboard new kitchen team members
- Ability to produce rotas that meet business needs while controlling labour costs
- Ability to monitor kitchen financial performance, including food cost, gross profit margins, stock variance, and waste reduction initiatives
- Ability to maintain excellent supplier relationships while ensuring quality, consistency, and value for money
- Ability to promote a positive, professional, and collaborative working environment that encourages high performance and continuous improvement
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