Job Description

Job Role

The Group Head Chef is responsible for supporting our Executive Chef in leading the culinary vision, menu development, and kitchen operations across multiple venues within the hospitality group. This role ensures consistency in quality, innovation in food offering, and efficiency in operations, while maintaining profitability and upholding Medicine's standards. The Group Head Chef will help manage and mentor the kitchen teams, ensuring exceptional dining experiences for all guests.

Key Responsibilities

Culinary Leadership

Support Exec Chef to develop and oversee menu concepts and updates across all venues. Ensure consistency in taste, presentation, and quality of dishes. Research food trends and incorporate innovative ideas while aligning with brand identity. Run a face paced kichen,while maintaining a clean and well organised area.

Operational Management

Monitor Standardize recipes, portion controls, and plating guidelines across sites. Support Exec Chef to manage food cost percentages, GP targets, and waste reduction. Implement and monitor kitchen processes to drive efficiency and profitability. Oversee procurement, supplier relationships, and negotiate contracts to ensure value for money.

Team Leadership & Development

Lead, inspire, and support their teams, fostering a culture of excellence. Support / conduct regular training and development sessions on culinary skills, food safety, and leadership. Onboard, and retain top culinary talent. Enforcing company polices , standards and uniform policies.

Compliance & Safety

Ensure compliance with all food hygiene, health & safety, and HACCP regulations. Maintain high standards of cleanliness and organization in all kitchens. Carry out regular audits and compliance checks at each site.

Financial & Strategic Contribution

Collaborate with Exec Chef on pricing strategy and profitability. Monitor and report on kitchen performance . Contribute with strategic planning for new openings, events and special projects. Play a key role in brand development and positioning within the market.

Key Skills & Attributes

Proven experience as an Head Chef ideally within a multi-site hospitality business. Strong leadership, organizational, and communication skills. Creative flair with Must have a deep understanding of current culinary trends. Commercial awareness with the ability to balance creativity and profitability. Excellent knowledge of food safety, compliance, and kitchen management systems. Ability to inspire and mentor diverse kitchen teams.

Qualifications & Experience

Minimum of 5+ years in a senior culinary management role. Formal culinary training (NVQ, City & Guilds, or equivalent). Track record of delivering consistent quality and innovation. Experience with menu costing, budgeting, and supplier negotiation.

Schedule

Must be fully available on weekends and Bank holidays. Be prepared to travel to all Medicine Sites. Available for evening events.
Job Type: Full-time

Pay: 35,000.00-38,000.00 per year

Benefits:

Company events Employee discount
Experience:

Leadership role within a kitchen: 5 years (required)
Licence/Certification:

Level 2 Food Hygiene Certificate (required)
Work Location: In person