Explore exciting restaurant chef jobs. These 150 Restaurant Chef jobs in the United Kingdom
Head Restaurant Chef at Brocket Hall
Posted 27 days ago
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Job Description
Brocket Hall is reimagining its iconic riverside restaurant—formerly Auberge du Lac—into a vibrant new dining destination set within the historic 18th-century hunting lodge, beside the tranquil River Lea. Overlooking the breathtaking grounds of the Brocket Hall estate, the new restaurant will pair contemporary design, mood-lit interiors, and a stylish modern bar with a fresh culinary direction.
We’re creating an atmosphere that is relaxed yet refined—modern yet respectful of its heritage—offering a sophisticated and energetic guest experience in a truly majestic setting. This is a rare opportunity to be part of an exciting launch that blends timeless character with a bold, new perspective on hospitality.
We are seeking an innovative, hands-on Head Chef to lead the culinary direction of this exciting new chapter. You will be responsible for shaping and delivering a compelling menu that reflects the venue’s character and ambition, while overseeing all aspects of kitchen operations—from team leadership to sourcing, cost control, and quality assurance.
Job tasks:
· Oversee the day-to-day running of the kitchen at the new restaurant, ensuring smooth and efficient service.
· Work closely with the Estate Executive Chef to deliver the agreed culinary vision and maintain high operational standards.
· Ensure the kitchen is properly staffed, structured, and aligned to both restaurant and wider estate service needs.
· Deliver a seasonal, modern menu with consistent execution, ensuring dishes meet agreed standards for presentation and flavour.
· Contribute to new dish development, specials, and occasional bespoke menus in line with the restaurant’s identity.
· Maintain accuracy, attention to detail, and quality across all sections of the kitchen during service.
· Lead and mentor the kitchen brigade, supporting training, performance, and professional growth.
· Promote a positive, disciplined, and team-oriented kitchen culture.
· Set clear expectations and lead by example during both preparation and service periods.
· Uphold all food safety, hygiene, and allergen regulations, ensuring all necessary records and procedures are in place.
· Maintain equipment, cleanliness, and kitchen systems to meet both legal and estate compliance standards.
· Take ownership of kitchen P&L performance, working to achieve agreed GP targets, control labour costs, and manage overall kitchen profitability.
· Manage ordering, stock rotation, and wastage to ensure quality and control food costs within target margins.
· Support event catering, private dining, and special occasions across the Brocket Hall estate.
Represent the restaurant and kitchen team professionally across estate departments and external functions
Requirements
· Proven experience as Head Chef or Senior Sous Chef in a high-quality, modern restaurant environment.
· Strong background in seasonal British or European cuisine, with openness to global influences.
· Passion for leading by example, mentoring junior chefs, and maintaining a calm, organised kitchen.
· Commercially aware, with experience managing food cost, GP, stock control, and labour planning.
· Familiar with modern kitchen systems, health & safety standards, and allergen compliance.
· Creative mindset with a desire to contribute to a bold, distinctive culinary identity.
Benefits
· Be at the heart of a major restaurant launch while playing a key role in estate-wide luxury hospitality.
· Work in a truly unique setting across historic venues, lakeside locations, and event pavilions.
· Freedom to develop the food concept and make your mark in a high-profile, creative role.
· Opportunities for collaboration with guest chefs, special events, and estate-wide dining experiences.
· Staff benefits include performance incentives, estate-wide discounts, and access to Brocket Hall’s leisure facilities.
Restaurant Development Chef
Posted today
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ADZN1_UKCTn
Michelin-Starred Restaurant Head Chef
Posted 1 day ago
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Michelin-Starred Restaurant Head Chef
Posted 2 days ago
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Job Description
Responsibilities:
- Oversee all culinary operations, ensuring the highest standards of food quality, presentation, and consistency.
- Develop creative and inspiring menus that reflect seasonal availability and the restaurant's unique culinary philosophy.
- Manage and mentor the kitchen brigade, fostering a positive and collaborative work environment.
- Control food costs and manage inventory effectively, optimizing supplier relationships.
- Ensure strict adherence to all health, safety, and hygiene regulations in the kitchen.
- Collaborate with the restaurant management team on menu planning, special events, and overall guest experience.
- Maintain an innovative approach to culinary techniques and ingredient sourcing.
- Contribute to the restaurant's reputation for excellence and drive its continued success.
- Conduct regular training and development sessions for kitchen staff.
- Lead by example, demonstrating passion, dedication, and professionalism at all times.
- Extensive experience (7+ years) as a Head Chef or Senior Sous Chef in a high-end, fine-dining establishment, preferably with Michelin recognition.
- A deep understanding of classic and modern culinary techniques.
- Exceptional leadership and team management skills.
- Strong financial acumen with proven experience in cost control and budget management.
- A passion for food, creativity, and a commitment to using the finest ingredients.
- Excellent knowledge of food safety and hygiene standards.
- Ability to work effectively under pressure and adapt to a dynamic environment.
- Strong communication and interpersonal skills.
- A culinary degree or equivalent professional qualification is highly desirable.
- Must be legally eligible to work in the UK.
Head Chef Restaurant
Posted today
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Head Chef & Restaurant Manager
Posted 3 days ago
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Job Description
Concurrently, as Restaurant Manager, you will take ownership of the front-of-house operations, striving to create an exceptional dining experience for every guest. This involves managing and motivating the service team, implementing service standards, handling customer feedback and complaints with professionalism, and optimising table turnover. You will also be responsible for staff scheduling, ensuring adequate coverage during peak hours, and fostering a positive and collaborative work environment. Financial acumen is crucial, as you will contribute to revenue targets, monitor operational expenses, and implement strategies to enhance profitability. The ideal candidate will possess a proven track record in both culinary leadership and F&B management, ideally within a similar fine-dining or high-volume establishment. Strong leadership, communication, and problem-solving skills are essential, along with a genuine passion for delivering outstanding hospitality. A deep understanding of food safety regulations and hygiene standards is mandatory. This is an opportunity to make a significant impact and shape the future of a beloved dining destination.
Key Responsibilities:
- Develop and implement seasonal menus with creative flair.
- Manage all kitchen operations, including ordering, stock control, and waste reduction.
- Ensure consistent quality and presentation of all dishes.
- Lead, train, and mentor kitchen and service staff.
- Oversee front-of-house service, ensuring a seamless guest experience.
- Manage reservations, table allocation, and customer flow.
- Handle customer inquiries, feedback, and complaints effectively.
- Control food and labour costs to meet budgetary targets.
- Maintain impeccable hygiene and safety standards throughout the premises.
- Collaborate with suppliers to source high-quality ingredients.
- Drive sales and profitability through excellent service and menu innovation.
- Ensure compliance with all health and safety regulations.
restaurant supervisor & chef de partie - rosette live in
Posted today
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Job Description
CHEF DE PARTE and deputy manager or supervisor required for a rosette awarded establishment in the lakes, the standards are very good and you will learn alot here. This place is all about seasonal local food. They also have a chef vacancy as well, so if you have a partner as a chef de partie or sous chef and want to live together in this live in role, that would be suitable.
the role
as a deputy manager or Supervisor you will manage the shift, ensure the service side is inkeeping with the season rosette food standard. This role includes all the normal duties of a deputy manager or supervisor duties
Experience
we are looking for a candidate who is a deputy manager or supervisor with a fresh food establishment background
deputy manager or supervisor
rosette level
live in
they also have a chef role available; they will consider a couple
£ tbc
live in at £50pw
must drive as live in about 4 miles away
Next Step:
HtE Recruitment is here to help you secure your next permanent Hospitality role. Since 2007, we’ve placed hundreds of Managers and Supervisors into positions across the UK. By applying, we’ll save your contact details to discuss this role. See our website or email for our GDPR privacy policy. All candidates must have the right to work in the UK, We can not help with sponsorship. HtE Recruitment acts as a Recruitment Agency & only handles permanent Management and Supervisor roles and does not offer temporary or agency work
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restaurant supervisor & chef de partie - rosette live in
Posted today
Job Viewed
Job Description
CHEF DE PARTE and deputy manager or supervisor required for a rosette awarded establishment in the lakes, the standards are very good and you will learn alot here. This place is all about seasonal local food. They also have a chef vacancy as well, so if you have a partner as a chef de partie or sous chef and want to live together in this live in role, that would be suitable.
the role
as a deputy manager or Supervisor you will manage the shift, ensure the service side is inkeeping with the season rosette food standard. This role includes all the normal duties of a deputy manager or supervisor duties
Experience
we are looking for a candidate who is a deputy manager or supervisor with a fresh food establishment background
deputy manager or supervisor
rosette level
live in
they also have a chef role available; they will consider a couple
£ tbc
live in at £50pw
must drive as live in about 4 miles away
Next Step:
HtE Recruitment is here to help you secure your next permanent Hospitality role. Since 2007, we’ve placed hundreds of Managers and Supervisors into positions across the UK. By applying, we’ll save your contact details to discuss this role. See our website or email for our GDPR privacy policy. All candidates must have the right to work in the UK, We can not help with sponsorship. HtE Recruitment acts as a Recruitment Agency & only handles permanent Management and Supervisor roles and does not offer temporary or agency work
Head Chef - Premium Restaurant
Posted today
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Job Description
Key Responsibilities:
- Lead and manage all kitchen staff, including chefs, cooks, and kitchen porters.
- Develop creative and seasonal menus, ensuring high-quality food presentation and taste.
- Oversee all food preparation and cooking processes, ensuring consistency and adherence to recipes.
- Maintain strict standards of hygiene, food safety, and cleanliness within the kitchen.
- Manage kitchen budgets, including food costs, labor costs, and inventory control.
- Order and receive supplies, ensuring quality and managing supplier relationships.
- Conduct regular stocktakes and manage inventory levels to minimize waste.
- Train and mentor junior kitchen staff, fostering a culture of learning and development.
- Collaborate with the General Manager and front-of-house team to ensure smooth service delivery.
- Ensure all kitchen equipment is maintained in good working order.
- Stay updated with culinary trends and industry best practices.
- Proven experience as a Head Chef or Sous Chef in a high-volume, quality-focused establishment.
- Strong culinary skills and a passion for food innovation.
- In-depth knowledge of food safety and hygiene regulations (e.g., HACCP).
- Excellent leadership, communication, and organizational skills.
- Ability to manage budgets and control costs effectively.
- Experience in menu planning and costing.
- Proficiency in inventory management.
- Calm and effective under pressure.
- Relevant culinary qualifications or equivalent experience.
- Passion for using fresh, seasonal, and local produce.
Head Chef - Boutique Restaurant
Posted today
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