Head Chef – Immediate Start Available
Full Time | 5 out of 7 days per week | 7:00am – 4:00pm
£38,000 – £40,000 per annum (dependent on experience)
We are seeking an experienced and motivated Head Chef to take charge of our kitchen operations. This is a fantastic opportunity for a skilled leader who is passionate about fresh, seasonal cooking, using produce grown on-site.
This is a permanent, full-time role with an immediate start available.

Key Responsibilities

• Leading, motivating, and managing the kitchen team
• Ensuring the highest standards of food hygiene, safety, and allergen awareness
• Designing and developing menus to reflect home-grown and seasonal produce
• Managing staff rotas, authorising holidays, and monitoring sickness levels
• Overseeing stock control, ordering, and supplier management
• Completing regular audits and maintaining compliance with all regulations
• Supporting with event catering where required
• Running the kitchen efficiently and effectively to consistently deliver quality

Requirements

• Proven Head Chef experience is essential
• Strong leadership and communication skills
• Excellent knowledge of food safety, hygiene, and allergen management
• Ability to manage rotas, stock, and budgets effectively
• Creative approach to menu development with an emphasis on fresh, local produce
• Must be a driver (multi-site responsibilities and rural location)
• Flexible, reliable, and confident in a fast-paced kitchen environment

Why Join Us?

• Competitive salary of £38,000 – £40,000 per year
• Sociable daytime hours (7:00am – 4:00pm)
• Work with high-quality, home-grown produce
• Opportunity to lead a talented and supportive kitchen team
• Be part of an exciting, expanding food operation with event catering opportunities

Job Types: Full-time, Permanent
Pay: £38,000.00-£40,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking
• Store discount

Work Location: In perso

• Leading, motivating, and managing the kitchen team
• Ensuring the highest standards of food hygiene, safety, and allergen awareness
• Designing and developing menus to reflect home-grown and seasonal produce
• Managing staff rotas, authorising holidays, and monitoring sickness levels
• Overseeing stock control, ordering, and supplier management
• Completing regular audits and maintaining compliance with all regulations
• Supporting with event catering where required
• Running the kitchen efficiently and effectively to consistently deliver qualit