Head Chef

We are looking for an experienced and enthusiastic Head Chef to take responsibility for the day-to-day running of our internal staff canteen.

The successful candidate will lead the kitchen team, plan and prepare high-quality meals and ensure the canteen provides a welcoming, efficient service for employees. The role requires someone who can balance hands-on cooking with team leadership, stock management and consistently high standards of food safety and hygiene.

Key Responsibilities:

• Plan daily and weekly menus, providing a varied and appealing selection of meals.
• Prepare, cook and present food to a consistently high standard.
• Lead, supervise and support the canteen team during preparation and service.
• Ensure high standards of food hygiene, cleanliness and food safety are maintained at all times.
• Ensure team members follow required standards of personal hygiene and appearance.
• Maintain all necessary kitchen and food safety documentation, including temperature records. 
• Manage allergen controls and ensure dietary requirements are handled appropriately.
• Maintain a clean, organised and safe kitchen and canteen environment.
• Manage stock levels, complete regular stock counts and minimise unnecessary food waste.
• Order ingredients and supplies from agreed suppliers, ensuring appropriate stock levels are maintained.
• Ensure food is stored, rotated and labelled correctly.
• Monitor portion control and make efficient use of ingredients.
• Support menu development and continually look for ways to improve the quality and variety of the canteen offering.
• Ensure the kitchen operates in accordance with relevant food hygiene, health and safety requirements.

Essential Skills & Experience:

• Previous experience working as a Head Chef, Senior Chef or similar within a catering or hospitality environment.
• Experience leading and supervising a kitchen or catering team.
• Strong knowledge of food hygiene, food safety and allergen management.
• Experience working within a customer-focused catering environment.
• Strong organisational and time-management skills.
• Confidence managing stock, food ordering and kitchen documentation.
• The ability to manage competing priorities in a busy kitchen environment.
• Good communication and leadership skills.
• A positive, constructive and approachable manner.

Essential:

• Current Level 3 Food Hygiene & Allergen Certificate

Desirable:

• NVQ Level 2/3 in Professional Cookery or equivalent catering qualification.
• Previous experience within a staff canteen, contract catering or large-scale catering environment.