JOB OVERVIEW

We are seeking an experienced and passionate Head Cook to lead our culinary team as a supervisor. This will be based at our busy independent restaurant located within Garden King garden centre. We have approx 300 seats across our main restaurant and soft play facility.
The ideal candidate will have a strong background in food preparation and cooking, with a deep understanding of kitchen operations and food safety standards. As the Head Cook, you will be responsible for meal preparation, ensuring high-quality dishes are served, and maintaining a clean and efficient kitchen environment.

REQUIREMENTS

• Proven experience as a Head Cook or in a similar culinary leadership role.
• Strong knowledge of food preparation techniques, cooking methods, and meal presentation.
• Previous experience in a restaurant setting is essential, with a focus on high-volume service.
• Familiarity with food safety regulations and best practices for maintaining hygiene in the kitchen.
• Excellent organisational skills with the ability to manage multiple tasks efficiently.
• Strong leadership abilities to motivate and guide kitchen staff effectively.
• A passion for culinary excellence and creativity in menu development is highly desirable.
  You will be required to work alternative weekends. Hours will be between 8am and 6pm, the job does not include evening work. We are closed Christmas Day, Boxing Day, New Year’s Day and Easter Sunday so you will not be required to work on these days.
  If you are ready to take on this exciting challenge as our Head Cook, we encourage you to apply!
  Job Types: Full-time, Permanent
  Pay: Up to £13.00 per hour
  Expected hours: 40 per week

Additional pay:

• Loyalty bonus

Benefits:

• Company pension
• Free parking
• Store discount

Schedule:

• 10 hour shift
• Day shift
• Holidays
• Monday to Friday
• Overtime
• Weekend availability

Work Location: In person
Application deadline: 31/08/2025
Reference ID: Restaurant Head Cook/ Superviso

• Lead the kitchen team in food preparation and cooking, ensuring all dishes meet our high standards of quality and presentation.
• Develop and implement menus that reflect seasonal ingredients and customer preferences.
• Oversee daily kitchen operations, including inventory management, ordering supplies, and maintaining food safety protocols.
• Train and mentor kitchen staff in cooking techniques, food safety practices, and kitchen organisation.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor portion control and waste management to optimise food costs.
• Ensure compliance with health and safety regulations within the kitchen environment.