Job Description

Job Title:

Head Chef

Reports to:

General Manager

Location:

Chegos Newbury

Employment Type:

Full-Time

Job Summary:

We are seeking an experienced and innovative

Head Chef

to lead our kitchen operations. The ideal candidate will be passionate about food, quality, and creativity while maintaining high standards of hygiene and efficiency. You will be responsible for overseeing the daily operations of the kitchen, managing staff, planning menus, controlling costs, and ensuring guest satisfaction through exceptional culinary experiences.

Key Responsibilities:

Menu Development & Planning:

Design and update creative, seasonal menus that align with our brand and customer preferences. Collaborate with management on special events and promotional offerings.

Kitchen Leadership & Staff Management:

Recruit, train, and supervise kitchen staff, ensuring consistent performance and development. Schedule and delegate tasks to ensure timely and high-quality food production. Lead by example in maintaining a positive, professional, and motivated kitchen culture.

Quality Control & Compliance:

Oversee food preparation, presentation, and portion sizes. Ensure compliance with health, safety, and sanitation standards. Maintain cleanliness and organization of the kitchen at all times.

Cost Control & Inventory:

Monitor and control food costs, waste, and portion sizes. Manage inventory levels, ordering supplies as needed while minimizing waste. Work within budgetary constraints to optimize kitchen operations.

Communication & Coordination:

Coordinate with front-of-house staff for seamless service. Address customer feedback and make adjustments where necessary.

Requirements:

This is an excellent opportunity for an upcoming and ambitous chef to grow within the business. CdP level experience is expected, and aspiring head chefs are encouraged! Culinary degree or relevant qualifications preferred. Strong knowledge of food and kitchen safety regulations. Excellent leadership, communication, and organizational skills. Ability to manage and motivate a team under pressure. Creative flair and attention to detail in food preparation and presentation. Proficient in kitchen management software and inventory systems (optional).

Preferred Experience:

Budgeting and cost control knowledge. Experience with menu engineering and food trends.

Salary:

30000-35000 plus service charge share

Job Types: Full-time, Part-time, Permanent

Pay: 30,000.00-40,000.00 per year

Expected hours: 35 - 45 per week

Additional pay:

Tips
Benefits:

Company events Company pension Discounted or free food Employee discount
Schedule:

Weekend availability
Experience:

Chef: 1 year (required) Cooking: 1 year (preferred) Kitchen: 1 year (preferred)
Work Location: In person