Job Description

Job Title: Head Chef

Job Summary

:

Culinary Grace - an innovative and expanding hospitality group with multiple venues across North London - is seeking an exceptional Head Chef to join our growing team. As we continue our exciting growth trajectory and launch additional sites throughout the area, we're looking for a talented culinary leader who can elevate our food offering while maintaining our reputation for excellence.

The ideal candidate will bring proven experience as a Head Chef, combining creative flair and technical expertise with strong kitchen management skills. You'll take full ownership of your kitchen operation, managing all aspects from menu development and food cost control to team training and maintaining exceptional quality standards.

In this pivotal role, you'll be joining a forward-thinking company during an exciting period of growth. You'll have the opportunity to not only shape the culinary direction of your venue but also contribute to the evolution of the wider Culinary Grace brand as we establish new locations across North London.

The position demands strong leadership abilities, excellent organisational skills, and a passion for creating outstanding dishes that delight our guests. Your creative input and culinary expertise will be valued as we continue to expand our presence in the local hospitality scene.

As we are committed to matching the right candidate with the right venue, specific location details will only be discussed with successful applicants during the final stages of the interview process. This approach ensures we can align your culinary style and leadership approach with the most suitable opportunity within our growing portfolio.

Key Responsibilities:

Kitchen Leadership & Team Management:

Lead, mentor, and develop a skilled kitchen brigade Create and maintain staff rotas ensuring optimal coverage Conduct regular team meetings and one-to-one development sessions Implement and oversee training programs for all kitchen staff Manage performance reviews and set individual development goals Foster a positive kitchen culture focused on quality and collaboration
Menu & Food Operations:

Design and implement seasonal menus that align with our brand ethos Develop innovative daily specials utilizing market availability Ensure consistent high quality in food preparation and presentation Maintain recipe specifications and costing documentation Create and update allergen information for all dishes Oversee mise en place and service execution Implement quality control measures across all shifts
Financial Management:

Manage food costs and maintain target GP margins Control labour costs through effective scheduling Conduct monthly stock takes and resolve variances Analyze and optimize menu performance Work within agreed budgets for all kitchen operations Contribute to annual business planning and budgeting Monitor and control waste management
Compliance & Standards:

Maintain highest standards of food hygiene and safety Ensure compliance with all relevant health and safety regulations Conduct and document regular kitchen safety audits Maintain up-to-date HACCP documentation Oversee cleaning schedules and maintenance programs Ensure all staff certifications remain current
Supplier & Stock Management:

Build and maintain relationships with quality suppliers Negotiate pricing and terms with vendors Manage ordering schedules and delivery timing Monitor product quality and address any issues promptly Implement effective stock rotation systems Optimize inventory levels and storage
Operational Excellence:

Collaborate with FOH to ensure seamless service delivery Participate in management meetings and strategic planning Monitor and maintain kitchen equipment Implement efficiency improvements and cost-saving initiatives Contribute to marketing initiatives and special events Manage external relationships (health inspectors, maintenance contractors)
Required Experience & Skills:

Minimum 3 years' experience as Head Chef or equivalent senior kitchen position Previous experience in Australian or New Zealand establishments highly desirable Strong understanding of contemporary cafe culture and modern dining trends Proven track record of menu development and implementation Excellence in team leadership and kitchen management Strong financial acumen and proven ability to manage budgets Up-to-date food safety qualifications Experience with HACCP systems
Personal Qualities:

Passionate about food innovation and quality Strong leadership and communication skills Ability to work effectively under pressure Creative approach to menu development Commercial mindset Commitment to staff development High standards of cleanliness and organization
We Offer:

Competitive salary based on experience Performance-related bonuses Healthcare benefits Staff meals Opportunity to grow with an expanding hospitality group 28 days holiday including bank holidays Career progression opportunities within our growing group
Schedule:

Full-time position 45-50 hours per week Must be available weekends and some evenings Flexibility required during peak periods
As we are committed to matching the right candidate with the right venue, specific location details will only be discussed with successful applicants during the final stages of the interview process.

Job Types: Full-time, Permanent

Pay: 45,000.00-50,000.00 per year

Additional pay:

Bonus scheme Performance bonus Tips
Benefits:

Company pension Discounted or free food Employee discount
Schedule:

Day shift Monday to Friday Night shift Weekend availability
Experience:

Chef: 5 years (required) Cooking: 5 years (required)
Work Location: In person