Job Description

Currently surfing through the job pages for the next Head Chef opportunity? We refuse to let our job ads be full of the same old waffle so let us keep things simple & honest below...

About Us:

We are hiring on behalf of The Fusco Group in Bangor.

Our ambition as a business for the future is to continue rapidly growing our venues in the local hospitality scene through creating unique, long lasting, excellent experiences.

To do that we understand we need the right people & we need to keep our talent within the group, ensuring those skilled team members progress & are rewarded when the time is right.

We have an exceptionally low staff turnover that speaks volumes for the way in which we treat each and every team member.

Our culture is based on mutual respect, we love having the craic with the team to make work a warm and enjoyable place to be. However, our real passion comes from giving our customers the best experience possible. We feel that's what hospitality is about, the kick we get as a team from smashing a service or when a positive review comes in that just makes it all worth while.

Job Summary

As Head Chef, you will be responsible for overseeing all aspects of the kitchen operation across one or more of our venues. You will lead a team of chefs and kitchen staff, manage food quality and consistency, ensure compliance with food safety standards, and play a key role in menu development. You'll be a creative, driven leader with a deep understanding of modern food trends and a commitment to excellence.

Key Responsibilities

Lead, manage, and inspire the kitchen team to deliver high standards in food preparation and presentation. Design and develop seasonal and innovative menus in collaboration with The Fusco Group leadership. Ensure consistent high quality of dishes before they reach the customer. Maintain strict compliance with hygiene, health and safety, and food safety standards (HACCP). Manage kitchen budgets including food cost control, stock ordering, and wastage minimisation. Recruit, train, and mentor kitchen staff. Coordinate with front-of-house management to ensure a smooth service experience. Monitor market and customer trends to keep offerings competitive and exciting. Represent the kitchen and The Fusco Group brand with professionalism and enthusiasm.

Requirements

Proven experience as a Head Chef or Senior Sous Chef in a high-volume kitchen. Culinary qualification or equivalent practical experience. Passion for food innovation and a deep understanding of modern cuisine. Strong leadership, communication, and organisational skills. Knowledge of Northern Ireland's food and hospitality scene is a strong advantage. Ability to work under pressure while maintaining attention to detail. Flexible and willing to work evenings, weekends, and holidays as required.

What We Offer

A competitive salary package. Opportunities for career progression within a growing hospitality group. Creative freedom and input into menus and concepts. Supportive leadership and a vibrant work culture. Discounts across The Fusco Group venues.
Job Type: Full-time

Pay: 15.00-18.00 per hour

Expected hours: 40 - 48 per week

Benefits:

Employee discount
Schedule:

Weekend availability
Ability to commute/relocate:

Bangor BT20 5BG: reliably commute or plan to relocate before starting work (required)
Experience:

Chef: 2 years (required) Cooking: 2 years (required)
Work Location: In person