Head Chef

Overview

Reports to:

Catering Manager

40 hours per week, 5 days out of 7

The Head Chef is responsible for leading the kitchen team in delivering high-quality, nutritious, and cost-effective meals in accordance with contractual obligations and company standards. This role involves menu planning, food preparation, compliance with food safety standards, and team management, ensuring the highest levels of client and customer satisfaction.

• Kitchen Management & Food Production
  • Oversee the day-to-day operations of the kitchen, ensuring smooth service delivery.
  • Plan, prepare, and present high-quality meals in line with menu specifications and client expectations.
  • Develop innovative menus to meet dietary needs, seasonal changes, and budgetary constraints.
  • Manage stock control, ordering, and inventory to minimize waste and control costs.
• Leadership & Team Management
  • Lead, mentor, and develop the kitchen team, ensuring high standards of performance and morale. Support training and development.
• Compliance & Health & Safety
  • Ensure full compliance with food hygiene, HACCP, and health & safety regulations.
  • Maintain up-to-date kitchen documentation, cleaning schedules, and allergen information.
  • Lead by example in maintaining a clean, safe, and organised kitchen environment.
• Client & Customer Service
  • Build strong relationships with site management and clients to ensure satisfaction and address feedback.
  • Adapt menus and services in response to changing client needs and site demographics.
  • Support in delivering hospitality or event catering as required.

Essential:

• Proven experience as Head Chef or similar in contract catering, hospitality, or food service.
• Excellent knowledge of modern cooking techniques, dietary requirements, and food presentation.
• Food Safety Level 3 (or higher).
• Strong organisational, leadership, and communication skills.
• Ability to manage budgets and control costs effectively.

Desirable:

• Experience in a multi-site or high-volume catering environment.
• Understanding of sustainability and waste reduction in food service.
• NVQ Level 3 in Professional Cookery or equivalent.

• Passionate about food and service excellence.
• Proactive and solution-focused under pressure.
• Flexible, with a willingness to adapt to changing site needs.
• Committed to ongoing personal and team development.