Job Description

Lead / Head Chef -- 20-40 hrs per week (Fixed Range) --

Car Required

-- Start by

28 Oct

Location:

The Dun Cow, Hornton (near Banbury, OX15) --

No public transport: you must drive

Pay:

12-17 per hour DOE

(holiday accrual if PAYE; alternative arrangements considered)

Contract:

Part-time to near-full-time

20-40 hrs/wk

(set within this range), with extra hours possible for events

The role (what you'll own)

You'll be our

lead chef on service

--the person who sets pace and standards. Expect a focused pub menu (fresh burgers, fish & chips, grills, pies, salads, a couple of seasonal specials) with

tight pass times (10-15 mins mains)

, plus small events and pop-ups.

Service leadership:

Run the pass solo or with a small team; call dockets; keep plates consistent and hot.

Menu delivery & specials:

Execute our core menu to spec; design simple, seasonal specials that hit GP.

Kitchen management:

Prep lists; par levels; opening/close-down; daily/weekly cleaning schedules.

Food safety & compliance:

Allergen management, temperature logs, SFBB/HACCP, EHO-ready records.

Stock & GP control:

Ordering, waste tracking, weekly stocktake, margin checks, menu engineering.
Kit & workflow (chef-friendly)

Hot line:

Grill, oven,

twin fryer

, hobs.

Speed kit:

Air fryers / Ninja Foodi

integrated into SOPs for rapid consistency.

Clear spec sheets:

Portioning, plating guides, allergen matrix, and service timings--no guesswork.

EPOS-linked printers

for clean tickets and reporting.
What great looks like in your first 30 days

Hits

ticket discipline

and

10-15 min

mains consistently at steady trade. Locks

waste <3%

on key lines and keeps a clean, audit-ready kitchen. Rolls

2-3 rotating specials

that maintain GP while suiting our setup (no six-pan juggling). Builds a clear

prep/pars rhythm

that FOH can plan around.
You'll thrive here if...

You've run

solo services

or the pass as

Sous/Head/Lead Chef

in pubs or bistros. You're practical: you like

simple menus done really well

and hate faff for faff's sake. You can manage

allergens

confidently and keep paperwork tidy. You

drive

and can reliably reach

OX15

(this is essential).
Hours, rota & pay

20-40 hours/week

(we'll agree a pattern within that band; events can add hours).

12-17/hour DOE

; paid trial available; staff meal on shift.
Start date

You must be able to start by 28 October

(earlier trials welcome).
How to apply (Indeed)

Attach your CV and add 4 quick points:

Confirm you

drive

and can get to

OX15

. Your

weekly hours preference

within

20-40

and your

weekend availability

. A

pub classic

you can plate in

under 12 minutes

(how you do it). Your earliest

trial date

before

28 Oct

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

Pay: 12.38-17.51 per hour

Expected hours: 20 - 40 per week

Benefits:

Company events Employee discount Free parking On-site parking Referral programme Store discount
Ability to commute/relocate:

Banbury OX15 6DA: reliably commute or plan to relocate before starting work (required)
Experience:

Kitchen: 2 years (preferred)
Language:

English (required)
Licence/Certification:

Level 2 Food Hygiene Certificate (preferred)
Work Location: In person