Job Description

NEW OPENING -NORTHERN QUARTER- HEAD CHEF

PERMANENT 48 WEEKLY CONTRACT.

Welcome to Smaak, where the flavours of

Flanders meet the energy of modern cafe

culture. Rooted in Dutch and Belgian tradition,

our menu pays homage to the iconic fry shops

and beer halls of the region, reimagined for

Mancunian tastes.

We are excited to be hiring for this new position of Head Chef for an exciting new opening in Manchester's Northern Quarter. The new Venue is set to open March 2026. We want the new head chef to assist in the opening of the new venue from hiring, training and setting systems, processes and all H&S and food safety procedures and working closely with the general manager to get operations ship shape before we open our doors.

Please keep reading for full job description:

Job Title: Head chef

Location: Manchester city centre

Reports To: General manager

Job Summary:

The Head Chef is responsible for leading the kitchen team and overseeing all culinary operations to ensure high-quality food, efficient service, and compliance with health and safety and food safety standards. The role includes menu planning, food preparation, cost control, inventory management, and maintaining consistent taste and presentation. The Head Chef also recruits, trains, and supervises kitchen staff, manages schedules, and ensures the kitchen operates smoothly, creatively, and profitably while meeting the restaurant's concept and customer expectations.

Key Responsibilities

Kitchen Leadership

Manage and motivate the kitchen team

Train, develop, and schedule staff

Conduct performance reviews and discipline where necessary

Food Quality & Menu

Design and develop menus in line with brand and customer expectations

Ensure consistent food quality, presentation, and portion control

Oversee recipe development and costing

Operations

Control food costs, wastage, and stock levels

Manage supplier relationships and ordering

Ensure smooth service during busy periods

Health, Safety & Hygiene

Ensure compliance with all food safety regulations (HACCP)

Maintain a clean, organised, and safe kitchen

Conduct regular audits and checks

Financial Control

Manage kitchen budgets

Monitor GP margins and labour costs

Minimise waste and improve efficiency

Person Specification

Experience

Experience as a Senior Sous Chef or Head Chef

Experience in [fine dining / hotel / high-volume restaurant - specify]

Skills & Competencies

Strong leadership and communication skills

Excellent culinary skills and creativity

Cost control and stock management

Ability to work under pressure

Strong organizational and planning ability

Qualifications

Professional chef qualification (e.g., NVQ Level 3 or equivalent)

Food Safety Level 3 (or willingness to obtain)

Personal Attributes

Passion for food and innovation

High standards and attention to detail

Flexible and reliable

Strong work ethic and professionalism

Job Type: Full-time

Pay: 35,000.00 per year

Benefits:

Company pension Employee discount
Work Location: In person