Leads kitchen operations, menu development, stock control and food safety for restaurant and events service.
We’re recruiting a Head Chef to lead our restaurant and events kitchen across a mix of daytime, evening and weekend shifts. The role covers brunch, lunch, restaurant dining and private events, with responsibility for maintaining exceptional standards, consistency and a calm, organised working environment.
You’ll oversee all aspects of kitchen operations, ensuring dishes are prepared and presented to specification and that service runs smoothly during busy periods. Leading and developing the kitchen team will be central to the role, building confidence, skill and professionalism across all levels.
You’ll take ownership of menu development, bringing creativity and seasonality to both core menus and specials, while ensuring everything aligns with the venue’s identity and expectations. The position includes managing ordering, stock control, GP targets and supplier relationships, along with maintaining food hygiene, safety and compliance standards. Strong attention to detail, a structured approach to organisation and a commitment to cleanliness are essential.
You’ll work closely with the wider management team to support planning, communication and the overall guest experience. This is an opportunity to take a leading role in a well?regarded venue with a varied service offering, a supportive team and room to shape the future direction of the kitchen.
If this feels like the right next step, we’d welcome your application via email to our General Manager at [email protected]