Job Description

Reports to:

General Manager / Owners

About the Role:

Nortons Digbeth is looking for a Lead Chef who is as passionate about kitchen efficiency as they are about great food. We aren't just looking for a cook; we need a disciplined leader who can take "ownership" of our kitchen operations. You will be responsible for leading a small, dedicated team, maintaining high-volume service standards (including our famous Full Irish Breakfasts and "Irish Pizza Menu"), and ensuring 100% operational compliance.

What You'll Be Doing:

Leading from the Front:

Running the pass during busy sessions and ensuring every dish meets our standards.

System Ownership:

Managing kitchen labour via

Rota Ready

and ensuring all health, safety, and insurance tasks are logged daily via

Trails

.

Inventory Control:

Managing the ordering cycle to ensure zero "stock-outs" and maintaining a target GP.

Team Development:

Training junior staff on prep, plating, and compliance to ensure the kitchen runs smoothly even when you aren't there.

What We're Looking For:

Tech-Fluent:

You must be comfortable using digital management tools (Rota Ready, Trails, etc.).

Organised:

You understand that a successful kitchen relies on strict ordering deadlines and clear prep lists.

Communicator:

You stay in constant contact with the management team and your kitchen staff.

Punctual & Professional:

You lead by example and hold your team to the same high standards.

What We Offer:

Competitive salary of 34k-38k depending on experience. Performance-based bonus linked to GP% and Labour targets. "Day One" Statutory Sick Pay (as per 2026 guidelines). A supportive, honest, and fast-paced working environment in the heart of Digbeth.

Apply Now:

If you are a Sous Chef looking for your first "Lead" role, or an experienced Kitchen Manager who loves the Digbeth vibe, we want to hear from you.

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

Pay: 34,500.00-38,500.00 per year

Expected hours: 35 - 45 per week

Benefits:

Employee discount Sick pay
Application question(s):

Have you used Zonal EPOS and pub management software? Have you used digital kitchen management systems for food safety compliance and rotas (e.g., Trails, Rota Ready, Fourth, or similar)? Have you held a Sous Chef or Lead Chef position for at least 2 years in a high-volume venue? Do you have a reliable track record of punctuality and meeting scheduled shift start times?
Work Location: In person