2,859 Chef Manager jobs in the United Kingdom

Job Description: Head Chef

About Us: The New Inn OX17 2ND is launching a fresh food menu. We are seeking a skilled full time Head Chef / Kitchen Manager to run the kitchen and our function suite.

Key Responsibilities:

• Support the Head Chef in daily kitchen operations.
• Ensure consistent, high-quality food preparation.
• Maintain kitchen safety, hygiene, and cleanliness.
• Assist in inventory management, stock rotation, and ordering.
• Contribute to menu planning and the development of theme nights.
• Participate in monthly stock counts and manage kitchen staff.
• Foster a positive and collaborative kitchen environment.

Requirements:

• Previous experience as a Sous Chef in a fresh food environment.
• Food Hygiene Level 2 certification.
• Strong leadership and communication skills.
• Willingness to work weekends and under pressure.
• Commitment to quality and consistency.

What We Offer:

• Opportunities for training and professional development.
• A supportive, family-run work environment.
• Input in menu creation and kitchen management.
• Competitive salary and benefits.

Job Types: Full-time, Part-time

Pay: Up to £16.00 per hour

Benefits:

• Discounted or free food

Experience:

• Kitchen: 2 years (required)

Language:

• English (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person

Overview

45 hour contract. Potential to look at hours worked or increase salary after probation if labour budget, standards and stock control requirements are met.

We are seeking an experienced Kitchen Manager/Head Chef to lead our kitchen team in delivering consistant food to the required specification. The ideal candidate will possess a passion for food, a strong background in hospitality, and the ability to manage and inspire a diverse team. As the Kitchen Manager/Head Chef, you will be responsible for overseeing all aspects of food production, ensuring that our dishes meet the highest standards of quality and presentation. You will be required to do stock counts/line checks, accept food deliveries, manage labour budget.

Our menu is your typical pub food and Sunday roasts.

Duties

• Supervise and coordinate kitchen staff to ensure efficient operations and high-quality food production.
• Oversee food preparation processes, ensuring adherence to recipes and presentation standards.
• Maintain high standards of food safety and hygiene in accordance with health regulations.
• Manage inventory, including ordering supplies and minimising waste.
• Train and mentor kitchen staff in cooking techniques, food safety practices, and customer service skills.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Monitor kitchen performance and implement improvements as necessary to enhance efficiency and quality.

Skills

• Proven supervising experience within a professional kitchen environment.
• Extensive knowledge of food production techniques and culinary practices.
• Strong team management skills with the ability to motivate and lead a diverse group of individuals.
• Proficient in food preparation methods with a keen eye for detail in cooking presentation.
• Solid understanding of food safety regulations and best practices.
• Previous restaurant experience is essential, along with a background in hospitality.
• Excellent leadership qualities with the ability to foster a positive working environment.
• Strong communication skills to effectively liaise with both kitchen and front-of-house teams. Join us as we strive to create memorable dining experiences through exceptional cuisine

Job Type: Full-time

Pay: £34,000.00 per year

Benefits:

• On-site parking

Experience:

• Head chef: 1 year (required)

Work Location: In person

Job Summary

As the Head Chef/Kitchen Manager, you will be the driving force behind our culinary excellence You'll lead a passionate team in creating unforgettable dining experiences while ensuring the highest standards of food quality and safety. Your expertise in fine dining and banquet operations will shine as you manage kitchen operations, menu planning, and food production. Join us in crafting delicious meals that delight our guests and elevate our brand

What you'll do

• Lead and inspire the kitchen team to deliver exceptional food service in a fast-paced environment.
• Oversee all aspects of food preparation, ensuring adherence to safety and quality standards.
• Manage inventory control and ordering processes to maintain optimal stock levels.
• Develop innovative menus that reflect seasonal ingredients and culinary trends.
• Supervise kitchen staff, providing training and mentorship to foster professional growth.
• Coordinate catering services for events, ensuring seamless execution from start to finish.
• Implement effective shift management practices to ensure smooth kitchen operations.
• Maintain compliance with food safety regulations and best practices in food handling.
• Busy Carvery knowledge/ planning. Challange to feed up to 500 Customers.

Basic qualifications

• Proven experience as a Head Chef or Kitchen Manager in a fine dining or high-volume restaurant setting.
• Strong leadership skills with a track record of team management and development.

Preferred qualifications

• Extensive banquet experience, with a focus on catering large events.
• Background in dietary department operations or specialized dietary needs management.
• Proficiency in menu planning, food service management, and culinary techniques.

We're dedicated to creating an environment where our team can thrive both personally and professionally Our commitment to your well-being extends beyond the kitchen, offering support during key moments in your life.

Our benefits include:

• A dynamic work environment that encourages creativity and collaboration.
• Opportunities for professional development and culinary training.
• Employee discounts on meals and products.

About us

Join our vibrant team where passion for food meets dedication to exceptional service We believe in nurturing talent while delivering memorable experiences for our guests every day. Together, let's create an atmosphere that celebrates culinary artistry and hospitality excellence

Job Types: Full-time, Permanent

Pay: £33,000.00-£40,000.00 per year

Benefits:

• Company pension
• Employee discount
• On-site parking

Application question(s):

• A successful candidate can be sponsored with a work permit visa

Work authorisation:

• United Kingdom (preferred)

Work Location: In person

• Lead and manage the kitchen team, including recruitment, training, scheduling, and performance evaluation.
• Develop innovative and appealing menus, considering seasonal ingredients, cost-effectiveness, and customer preferences.
• Oversee all food preparation, cooking, and presentation to ensure consistent quality and adherence to recipes.
• Maintain rigorous standards of food hygiene, health, and safety within the kitchen, ensuring compliance with all regulations.
• Manage kitchen inventory, including ordering supplies, controlling stock levels, and minimising waste.
• Develop and manage the kitchen budget, controlling food costs and labour expenses effectively.
• Collaborate with the front-of-house management team to ensure a seamless dining experience.
• Conduct regular kitchen inspections and implement improvements as needed.
• Stay abreast of current culinary trends and techniques, incorporating them into menu development where appropriate.
• Foster a positive and collaborative working environment within the kitchen team.

• Proven experience as a Head Chef, Sous Chef, or Kitchen Manager in a similar high-volume establishment.
• Strong culinary skills with a passion for creating high-quality dishes.
• Demonstrated leadership and team management abilities.
• Excellent understanding of food hygiene, health, and safety regulations (e.g., HACCP).
• Proficiency in menu planning, costing, and inventory management.
• Ability to manage budgets and control food costs effectively.
• Creative flair and a passion for innovation in the kitchen.
• Strong organisational and time-management skills.
• Excellent communication and interpersonal skills.
• Relevant professional culinary qualifications are desirable.

• Oversee all aspects of kitchen operations, ensuring seamless execution from prep to service.
• Develop innovative, seasonal menus that align with the establishment's brand and culinary vision, incorporating local and sustainable ingredients where possible.
• Manage food costs, inventory, and supplier relationships effectively to maximize profitability while maintaining quality.
• Lead, train, mentor, and inspire a diverse kitchen brigade, fostering a positive and collaborative work environment.
• Uphold and enforce stringent standards for food hygiene, safety, and sanitation, ensuring compliance with all relevant regulations (e.g., HACCP).
• Control stock levels, conduct regular inventory checks, and manage ordering processes to minimize waste and ensure adequate supply.
• Collaborate with the management team on strategic planning, budgeting, and marketing initiatives.
• Ensure consistent quality and presentation of all dishes leaving the kitchen.
• Manage kitchen staff schedules, payroll, and performance reviews.
• Drive culinary innovation and continuously seek opportunities for improvement in menu offerings and operational processes.
• Maintain equipment, ensuring it is in good working order and that all health and safety protocols are followed.

• Proven experience as a Head Chef, Sous Chef, or Kitchen Manager in a similar high-volume or fine-dining establishment.
• A strong passion for food and a deep understanding of culinary techniques and global cuisines.
• Demonstrated leadership and team management skills, with the ability to motivate and inspire a team.
• Excellent knowledge of food costing, inventory management, and financial control.
• Proficiency in health and safety regulations, including HACCP standards.
• Creative flair and the ability to develop exciting and appealing menus.
• Strong organizational and time-management skills.
• Excellent communication and interpersonal abilities.
• Ability to work effectively and autonomously in a remote management capacity.
• Relevant culinary qualifications or certifications are desirable.

• Develop and implement creative and appealing menus, considering seasonal availability, customer preferences, and cost-effectiveness.
• Manage all kitchen operations, ensuring smooth workflow and efficient service delivery.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Maintain strict adherence to food safety regulations, hygiene standards, and health and safety legislation.
• Control food costs through effective inventory management, portion control, and waste reduction strategies.
• Source high-quality ingredients from suppliers and build strong supplier relationships.
• Oversee the preparation and cooking of dishes, ensuring consistency and quality in presentation and taste.
• Manage staff scheduling, rotas, and performance.
• Conduct regular stocktakes and manage kitchen inventory efficiently.
• Ensure all kitchen equipment is maintained in good working order and cleaned regularly.
• Collaborate with front-of-house management to ensure excellent customer experience.
• Assist with budget planning and financial reporting for the kitchen.
• Contribute to the overall success of the establishment through culinary excellence and effective management.

• Proven experience as a Head Chef, Sous Chef, or Kitchen Manager in a similar establishment.
• Strong culinary background with excellent cooking skills and creativity.
• In-depth knowledge of food safety regulations (e.g., HACCP) and hygiene standards.
• Demonstrated leadership and team management abilities.
• Excellent organisational and time-management skills.
• Good financial acumen, including experience with cost control and inventory management.
• Strong communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Relevant culinary qualifications or certifications are a plus.
• Passion for food and dedication to quality.

• Lead and manage all aspects of kitchen operations, including menu planning, food preparation, and service delivery, from a remote standpoint.
• Develop innovative and seasonal menus that cater to diverse client needs and culinary trends.
• Ensure the highest standards of food quality, presentation, and consistency across all catering services.
• Oversee kitchen staff, providing training, guidance, and performance management.
• Manage inventory, stock control, and ordering of food and beverage supplies to optimize costs and minimize waste.
• Implement and enforce strict food safety and hygiene standards (HACCP).
• Develop and manage kitchen budgets, ensuring profitability and financial targets are met.
• Collaborate closely with sales and event management teams to understand client requirements and deliver exceptional culinary experiences.
• Maintain strong relationships with suppliers to ensure the sourcing of high-quality ingredients.
• Troubleshoot any operational issues that may arise in the kitchen or during service.
• Drive continuous improvement in kitchen efficiency, workflow, and culinary techniques.
• Ensure compliance with all health, safety, and employment regulations.

• Recognized culinary qualification (e.g., NVQ Level 3/4 in Professional Cookery) or equivalent demonstrable experience.
• Proven experience (typically 5+ years) as a Head Chef, Executive Chef, or Senior Sous Chef, with a strong portfolio of culinary creations.
• Demonstrated experience in menu development, cost control, and inventory management.
• Exceptional leadership and team management skills, with the ability to motivate and inspire kitchen staff remotely.
• In-depth knowledge of food safety regulations and best practices.
• Strong understanding of different cuisines and dietary requirements.
• Excellent organizational, planning, and problem-solving abilities.
• Proficiency in using digital tools for communication, project management, and inventory tracking.
• A passion for culinary excellence and a commitment to delivering outstanding guest experiences.
• Adaptability and a proactive approach to managing challenges in a remote setting.

• Lead and manage the kitchen team, ensuring efficient and effective operations.
• Develop innovative and appealing menus, considering seasonality and customer preferences.
• Source high-quality ingredients and manage supplier relationships.
• Oversee food preparation, cooking, and presentation to the highest standards.
• Ensure strict compliance with all food safety, hygiene, and health & safety regulations.
• Manage kitchen budgets, controlling food costs and minimising waste.
• Recruit, train, motivate, and manage kitchen staff.
• Schedule staff shifts and manage team performance.
• Maintain kitchen equipment and ensure it is in good working order.
• Contribute to the overall success and reputation of the establishment through exceptional culinary offerings.

• Proven experience as a Head Chef, Sous Chef, or Kitchen Manager in a similar establishment.
• Strong culinary skills and a passion for food innovation.
• Excellent knowledge of food safety and hygiene standards (e.g., Level 3 Food Hygiene Certificate).
• Demonstrated leadership and team management abilities.
• Experience in menu planning, costing, and inventory management.
• Strong understanding of financial management and budget control.
• Excellent communication, interpersonal, and organisational skills.
• Ability to work effectively under pressure and manage multiple tasks.
• Creative flair and attention to detail.
• Flexibility to work evenings, weekends, and holidays as required.