to join our team full time and take a leading role in shaping the food and direction of the business.
This is a hands-on position offering
creative freedom
, ownership of menus, and the opportunity to make a real impact through restaurant service, events, and catering.
Key Responsibilities
Lead, supervise, and motivate the kitchen team
Design and develop seasonal menus, including events and catering menus
Oversee food preparation to ensure consistency, quality, and presentation
Manage food costing, GP, and waste control
Plan production schedules to maximise efficiency
Monitor stock, manage inventory, and liaise with suppliers
Ensure full compliance with food safety, hygiene, and health regulations
Train and develop kitchen staff
Communicate effectively with front-of-house to support service, specials, and upselling
Deliver dishes efficiently during service while maintaining high standards
Requirements
Proven experience in a supervisory kitchen role (Head Chef or Senior Sous ready to step up)
Strong culinary skills and menu development experience
Confident leadership and team management abilities
Solid knowledge of food safety and hygiene standards
Experience with food costing and kitchen operations
Ability to work efficiently under pressure
Background in high-volume or quality-driven kitchens preferred
What We Offer
Creative control and space to leave your mark
Supportive ownership and a growing independent business
Full-time, permanent position
Competitive salary (based on experience)
To apply:
Send your CV and a short cover note outlining your experience and approach to food.
Job Types: Full-time, Permanent, Freelance
Pay: 26,899.22-45,122.87 per year
Benefits:
Employee discount
Flexitime
Referral programme
Work Location: In person
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