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Head Chef at Mint People

Manchester, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

50000.0

Posted On

15 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Menu Development, Financial Management, GP Management, Stock Control, Labour Cost Management, Team Leadership, Recruitment, Staff Training, Food Safety Compliance, Health & Safety Legislation, Fresh Food Operations, High-Volume Catering, Seasonal Menu Planning, Guest Satisfaction

Industry

Staffing and Recruiting

Description

Head Chef – Manchester – £50,000 On Offer Salary of £50,000 Opportunity to oversee two unique food concepts Career progression within a growing hospitality business Creative input into menu development Supportive senior leadership team Manchester city centre location The Role We are seeking a talented and passionate Head Chef to lead the kitchen operations across two exciting food concepts in Manchester. This is a fantastic opportunity for a creative and commercially minded chef to oversee a stylish small-plates restaurant alongside a busy brasserie operation that also caters for hotel breakfast service. Key responsibilities include: Leading and inspiring a team across two distinct dining concepts Developing and maintaining exceptional food standards Managing kitchen finances, GP, stock control and labour costs Recruiting, training and developing the kitchen brigade Ensuring compliance with all food safety and health & safety legislation Working closely with senior management to drive food quality and guest satisfaction Delivering innovative seasonal menus and specials About You Previous experience as a Head Chef or Senior Sous Chef ready to step up Strong background in fresh food operations Experience within high-volume restaurants, hotels or premium dining venues Commercially aware with strong financial management skills Passionate about developing teams and creating a positive kitchen culture Organised, hands-on and driven by high standards

Responsibilities

Lead kitchen operations across two distinct food concepts, including a small-plates restaurant and a brasserie with hotel breakfast service. Manage kitchen finances, staff development, and ensure strict compliance with food safety and health legislation.