83 Restaurant Groups jobs in the United Kingdom
Head Chef - Boutique Restaurant Group
BT1 2JB Belfast, Northern Ireland
£45000 Annually
WhatJobs
Posted 13 days ago
Job Viewed
Job Description
Our client, a highly acclaimed and rapidly expanding boutique restaurant group, is looking for an exceptional Head Chef to lead their culinary vision. This is a fully remote role, offering unparalleled flexibility for a talented chef to manage kitchen operations, menu development, and staff training across multiple establishments. You will be responsible for maintaining the highest standards of food quality, creativity, and presentation, while driving innovation and ensuring efficient kitchen management. The ideal candidate is a creative culinary artist with strong leadership skills, a passion for seasonal ingredients, and a proven ability to manage costs and uphold rigorous hygiene standards. This position allows you to work remotely, focusing on strategic kitchen management, menu engineering, and quality control, with occasional on-site visits as required for key events or operational reviews.
Key Responsibilities:
Key Responsibilities:
- Design and develop innovative, high-quality menus that align with the restaurant group's brand and customer expectations.
- Oversee all aspects of kitchen operations, ensuring smooth and efficient service delivery.
- Manage, train, and mentor kitchen staff, fostering a positive and productive team environment.
- Uphold stringent standards of food safety, hygiene, and quality control.
- Control food costs, manage inventory, and negotiate with suppliers to achieve optimal pricing.
- Implement and monitor kitchen budgets, ensuring profitability targets are met.
- Collaborate with the wider management team to drive business growth and enhance the customer dining experience.
- Ensure consistency in food preparation and presentation across all venues.
- Stay abreast of culinary trends and new techniques, integrating them into menu offerings.
- Proven experience as a Head Chef or Senior Sous Chef within a high-quality dining environment.
- Exceptional culinary skills with a passion for creating exceptional dishes.
- Strong leadership and team management capabilities.
- In-depth knowledge of food safety regulations and kitchen hygiene practices.
- Experience in menu planning, costing, and inventory management.
- Excellent communication and interpersonal skills.
- Creative flair and a passion for seasonal, high-quality ingredients.
- Ability to work effectively in a fast-paced, demanding environment.
- Demonstrated ability to manage a budget and control costs efficiently.
- Flexibility to travel to different restaurant locations within Northern Ireland as needed.
This advertiser has chosen not to accept applicants from your region.
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Head Chef - Premium Restaurant Group
M1 1AA Manchester, North West
£50000 Annually
WhatJobs
Posted 20 days ago
Job Viewed
Job Description
Our client, a highly acclaimed and rapidly expanding premium restaurant group operating in Manchester, Greater Manchester, UK , is seeking an exceptional and innovative Head Chef to lead one of their flagship establishments. This is a critical, on-site role demanding culinary excellence, strong leadership, and impeccable operational management. The Head Chef will be responsible for all aspects of kitchen operations, from menu development and food preparation to staff management, inventory control, and maintaining the highest standards of hygiene and safety. You will lead a team of talented chefs and kitchen staff, fostering a positive and collaborative work environment while driving culinary creativity and consistency. Key responsibilities include designing seasonal menus that align with the restaurant's brand and target audience, sourcing high-quality ingredients, managing food costs effectively, and ensuring efficient kitchen workflow. You must possess a passion for gastronomic innovation, a deep understanding of various culinary techniques, and the ability to deliver exceptional dining experiences. Strong leadership, communication, and organisational skills are paramount. The ideal candidate will have a proven track record of success as a Head Chef or Senior Sous Chef in a high-end restaurant environment, demonstrating creativity, financial acumen, and the ability to work under pressure. Experience in managing kitchen budgets, controlling labour costs, and implementing effective inventory management systems is essential. You will be a mentor and role model for your team, upholding the restaurant's reputation for quality and excellence. A minimum of 7 years of relevant culinary experience, with at least 3 years in a Head Chef position, is required.
This advertiser has chosen not to accept applicants from your region.
1
Head Chef - Boutique Restaurant Group
L1 8JQ Liverpool, North West
£50000 annum + bon
WhatJobs
Posted 21 days ago
Job Viewed
Job Description
Our client, a renowned and growing boutique restaurant group, is seeking an exceptional and visionary Head Chef to lead their culinary operations. This is a fully remote position, allowing you to manage culinary strategy and innovation from anywhere.
You will be responsible for setting the highest standards of quality, creativity, and consistency across all menus and kitchen operations. This includes menu development, staff training and management, inventory control, cost management, and ensuring an exceptional dining experience for guests. The ideal candidate will possess a passion for fine cuisine, a deep understanding of kitchen management, and the ability to inspire and lead a team to achieve culinary excellence. Your innovative approach will be key to maintaining and enhancing our client's reputation for gastronomic delight.
Key Responsibilities:
You will be responsible for setting the highest standards of quality, creativity, and consistency across all menus and kitchen operations. This includes menu development, staff training and management, inventory control, cost management, and ensuring an exceptional dining experience for guests. The ideal candidate will possess a passion for fine cuisine, a deep understanding of kitchen management, and the ability to inspire and lead a team to achieve culinary excellence. Your innovative approach will be key to maintaining and enhancing our client's reputation for gastronomic delight.
Key Responsibilities:
- Develop and execute creative, seasonally driven menus that align with the brand's culinary vision.
- Lead, mentor, and inspire the kitchen brigade, fostering a positive and productive work environment.
- Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
- Implement and maintain stringent food safety and hygiene standards.
- Manage food costs, inventory, and supplier relationships to optimise profitability.
- Conduct regular performance reviews and provide ongoing training and development for kitchen staff.
- Ensure consistency in food quality and presentation across all dishes.
- Collaborate with restaurant management to create exceptional dining experiences.
- Stay updated on culinary trends, techniques, and ingredients.
- Manage kitchen budgets and financial performance.
- Proven experience as a Head Chef or Executive Sous Chef in a high-quality restaurant setting.
- Demonstrated culinary expertise with a strong understanding of diverse cooking techniques and cuisines.
- Exceptional leadership, communication, and interpersonal skills.
- Strong knowledge of food safety regulations and best practices.
- Proficiency in kitchen management software and cost control methodologies.
- A passion for innovation and creativity in menu development.
- Ability to manage multiple priorities and thrive in a fast-paced environment.
- Experience working effectively and managing teams remotely is a plus.
- Culinary degree or equivalent professional qualification is highly desirable.
This advertiser has chosen not to accept applicants from your region.
2
Head Chef - Premium Restaurant Group
DE1 2BG Derby, East Midlands
£45000 Annually
WhatJobs
Posted 21 days ago
Job Viewed
Job Description
Our client, a prestigious and expanding restaurant group, is seeking an exceptional Head Chef to lead the culinary operations of their flagship establishment in Derby, Derbyshire, UK . This is a challenging and rewarding role for a creative and experienced chef looking to make a significant impact. The Head Chef will be responsible for all aspects of the kitchen, including menu development, staff management, food quality control, cost management, and maintaining the highest standards of hygiene and safety. You will lead a team of skilled chefs and kitchen porters, fostering a positive and high-performing environment. The ideal candidate will have a passion for culinary excellence, a creative flair for menu design, and a proven ability to manage a busy kitchen in a fine dining or upscale casual setting. Strong leadership, organizational skills, and a keen understanding of financial management within a food service context are essential. This role requires dedication, precision, and a commitment to delivering an unforgettable dining experience for guests.
Key Responsibilities:
Key Responsibilities:
- Develop innovative and appealing menus that align with the restaurant's brand and seasonal offerings.
- Oversee all daily kitchen operations, ensuring smooth service and exceptional food quality.
- Lead, train, and mentor the kitchen brigade, fostering a collaborative and professional atmosphere.
- Manage food costs, inventory, and supplier relationships to ensure profitability and quality.
- Implement and enforce strict food safety and hygiene standards (HACCP).
- Control kitchen expenses, including labour, food, and supplies.
- Ensure consistent execution of dishes to meet the highest culinary standards.
- Manage staff rotas, holidays, and performance reviews.
- Collaborate with the management team on marketing, promotions, and event planning.
- Maintain kitchen equipment and ensure a safe and efficient working environment.
- Proven experience as a Head Chef, Senior Sous Chef, or equivalent in a reputable restaurant.
- Demonstrated culinary creativity and expertise, with a passion for high-quality ingredients and innovative dishes.
- Strong leadership and team management skills, with the ability to motivate and inspire.
- Excellent understanding of kitchen operations, costing, and financial management.
- Thorough knowledge of food safety regulations and HACCP principles.
- Ability to work effectively under pressure in a fast-paced environment.
- Strong organizational and planning skills.
- Excellent communication and interpersonal abilities.
- Relevant culinary qualifications and certifications.
- A commitment to continuous learning and culinary development.
This advertiser has chosen not to accept applicants from your region.
3
Executive Chef - High-Volume Restaurant Group
BD1 1AA Bradford, Yorkshire and the Humber
£60000 Annually
WhatJobs
Posted 10 days ago
Job Viewed
Job Description
Our client, a prestigious and expanding restaurant group, is seeking an exceptional Executive Chef to lead culinary operations across multiple high-volume establishments. This is a pivotal role demanding creativity, strong leadership, and impeccable operational management skills. You will be responsible for menu development, kitchen staff management, inventory control, and upholding the highest standards of food quality and hygiene. The ideal candidate will have a proven track record in a similar senior culinary role, demonstrating an ability to innovate whilst maintaining consistency and excellence. You will oversee menu planning, ensuring it aligns with brand identity, seasonal availability, and customer preferences, while also driving profitability. Managing a team of head chefs and kitchen staff across various locations will require strong motivational and delegation skills. This includes recruitment, training, performance management, and fostering a positive and productive kitchen environment. Cost control is a critical aspect of this role; you will be responsible for managing food costs, labour costs, and inventory, implementing effective purchasing strategies and waste reduction initiatives. Maintaining strict adherence to food safety regulations (HACCP) and ensuring all kitchen areas are maintained to the highest standards of cleanliness and organisation are non-negotiable. You will collaborate closely with the operations and marketing teams to support new menu launches, promotional activities, and overall business growth. A passion for culinary arts, combined with a pragmatic approach to kitchen management, is essential. The ability to work under pressure, adapt to changing demands, and inspire a team to deliver exceptional dining experiences is key. This is a challenging but immensely rewarding opportunity for a talented chef looking to make a significant impact.
Responsibilities:
Responsibilities:
- Lead and inspire culinary teams across multiple restaurant locations.
- Develop innovative and commercially viable menus that align with brand standards.
- Oversee all aspects of kitchen operations, ensuring efficiency and quality.
- Manage food procurement, inventory control, and supplier relationships.
- Implement and enforce rigorous food safety and hygiene standards (HACCP).
- Control food and labour costs to achieve profitability targets.
- Recruit, train, mentor, and manage kitchen staff.
- Foster a positive, collaborative, and high-performance kitchen culture.
- Collaborate with marketing and operations teams on promotions and new openings.
- Maintain high standards of presentation and consistency across all dishes.
- Conduct regular kitchen audits and implement improvement plans.
- Extensive experience as an Executive Chef or Senior Sous Chef in a high-volume, multi-site hospitality environment.
- Demonstrated expertise in menu development, costing, and kitchen management.
- Strong leadership, communication, and interpersonal skills.
- In-depth knowledge of food safety regulations and best practices.
- Proven ability to manage budgets and control costs effectively.
- Creative flair and a passion for culinary excellence.
- Ability to work effectively under pressure and manage multiple priorities.
- Formal culinary qualifications preferred.
- Experience with diverse cuisines is a plus.
This advertiser has chosen not to accept applicants from your region.
4
Executive Chef - High-End Restaurant Group
LE1 5 Leicester, East Midlands
£50000 annum +
WhatJobs
Posted 10 days ago
Job Viewed
Job Description
Our client, a prestigious and expanding restaurant group, is seeking an exceptional Executive Chef to lead their culinary operations in **Leicester, Leicestershire, UK**. This is a unique opportunity for a highly creative and experienced culinary leader to make a significant impact. You will be responsible for overseeing all aspects of the kitchen, from menu development and food preparation to staff management and quality control. The Executive Chef will set the culinary vision for the establishment, ensuring consistency, excellence, and innovation across all dishes. This includes designing seasonal menus that highlight the finest local and international ingredients, managing food costs effectively, and maintaining the highest standards of hygiene and safety in the kitchen. You will lead, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and productive work environment. Strong leadership, excellent communication skills, and a passion for culinary arts are essential. The ideal candidate will have a proven track record in a similar role, demonstrating creativity, technical proficiency, and strong organisational abilities. Experience with high-volume, fine-dining establishments is highly desirable. You must be adept at managing budgets, controlling inventory, and sourcing high-quality produce. This role demands a deep understanding of current culinary trends and a commitment to delivering an unforgettable dining experience for guests.
Location: Leicester, Leicestershire, UK .
Key Responsibilities:
Location: Leicester, Leicestershire, UK .
Key Responsibilities:
- Develop innovative and seasonal menus that align with the restaurant's brand and target market.
- Lead, train, and mentor the kitchen brigade to ensure high standards of performance and professionalism.
- Oversee daily kitchen operations, including food preparation, cooking, and presentation.
- Maintain rigorous standards of food quality, taste, and presentation.
- Manage food costs, inventory control, and supplier relationships effectively.
- Ensure strict adherence to health, safety, and hygiene regulations (HACCP).
- Collaborate with management on financial targets, budgeting, and P&L management for the kitchen.
- Source high-quality ingredients from reputable suppliers.
- Stay updated on culinary trends and competitor activities.
- Contribute to the overall success and reputation of the restaurant group.
- Proven experience as an Executive Chef or Head Chef in a reputable establishment.
- Demonstrated culinary creativity and expertise in various cooking techniques.
- Strong leadership, team management, and communication skills.
- In-depth knowledge of food costing, inventory management, and menu engineering.
- Experience with fine dining and a strong understanding of current food trends.
- Proficiency in HACCP and food safety management.
- Ability to work effectively under pressure in a fast-paced environment.
- Passion for food and delivering exceptional guest experiences.
- Relevant culinary qualifications.
This advertiser has chosen not to accept applicants from your region.
5
Remote Sous Chef - Virtual Restaurant Group
LE1 6DG Leicester, East Midlands
£38000 Annually
WhatJobs
Posted 10 days ago
Job Viewed
Job Description
A progressive virtual restaurant group is seeking an experienced and adaptable Sous Chef to join their innovative team, working entirely remotely. This role is perfect for a culinary professional who thrives in a dynamic, digitally-focused environment. You will be instrumental in developing and standardising recipes, ensuring consistent quality across our diverse digital offerings, and supporting kitchen operations through remote coordination and quality control. Responsibilities include collaborating with the Head Chef to create and refine menu items for various virtual brands; developing detailed recipe cards, plating guides, and standard operating procedures for kitchen staff; conducting remote quality checks and providing feedback to culinary teams in partner kitchens; assisting in sourcing high-quality ingredients and managing supplier relationships; staying informed about food trends and competitor offerings to drive innovation; contributing to menu costing and profitability analysis; ensuring all culinary operations adhere to the highest standards of food safety and hygiene, remotely overseeing compliance; participating in virtual team meetings and contributing to the overall strategic direction of the culinary department. The ideal candidate will possess strong culinary expertise, excellent communication skills, and a meticulous attention to detail. Experience in recipe development, food standardisation, and working within a multi-site or virtual operation is highly desirable. You must be a self-starter, highly organised, and capable of working effectively independently in a remote setting. If you are a passionate chef ready to embrace the future of the food industry and contribute to a unique virtual dining experience from anywhere in the UK, this remote Sous Chef position is for you.
This advertiser has chosen not to accept applicants from your region.
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Remote Head Chef - Boutique Restaurant Group
PO1 2LA Portsmouth, South East
£45000 Annually
WhatJobs
Posted 10 days ago
Job Viewed
Job Description
Our client, a prestigious boutique restaurant group, is seeking an innovative and passionate Head Chef to lead their culinary vision across multiple locations, working remotely initially with potential site visits. This unique role offers the opportunity to shape the gastronomic direction, menu development, and kitchen operations of a discerning group of establishments, all while enjoying the flexibility of remote work. You will be responsible for creating exciting and seasonal menus, maintaining the highest standards of food quality and presentation, and ensuring efficient kitchen operations. The ideal candidate will have a strong background in fine dining or high-end catering, exceptional culinary skills, and a proven ability to lead and inspire a kitchen brigade. This remote-first position demands creativity, strong organisational skills, and the ability to manage projects and teams from a distance. You will collaborate closely with restaurant managers, marketing teams, and suppliers to deliver outstanding dining experiences. Key responsibilities include menu engineering, recipe development, cost control, staff training, and upholding rigorous hygiene and safety standards. We are looking for a culinary leader with a refined palate, a commitment to excellence, and a passion for delivering memorable food experiences. Responsibilities include:
- Developing and implementing innovative, seasonal, and high-quality menus for multiple restaurant locations.
- Creating signature dishes and ensuring consistency in food preparation and presentation.
- Overseeing kitchen operations, including inventory management, ordering, and supplier relations.
- Controlling food costs and labour costs to achieve financial targets.
- Leading, training, and motivating kitchen staff to maintain high standards of performance.
- Ensuring strict adherence to all food safety, hygiene, and health regulations (e.g., HACCP).
- Collaborating with restaurant managers to ensure seamless service and customer satisfaction.
- Conducting regular quality checks and taste panels.
- Developing new recipes and standard operating procedures for the kitchen.
- Staying abreast of culinary trends, techniques, and ingredients.
- Managing kitchen budgets and optimising resource allocation.
- Planning and executing special culinary events and promotions.
- Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in high-end restaurants or fine dining establishments.
- Exceptional culinary skills with a passion for seasonal and innovative cuisine.
- Strong understanding of food costing, inventory management, and financial control.
- Excellent leadership, communication, and team-building abilities.
- Proficiency in HACCP and other food safety management systems.
- Creative flair with the ability to develop unique and appealing menu concepts.
- Ability to work autonomously and manage multiple projects effectively in a remote setting.
- Experience in menu engineering and recipe development.
- Strong organisational skills and attention to detail.
- Relevant culinary qualifications and certifications.
- Willingness to travel to restaurant locations for operational oversight and team engagement as required.
This advertiser has chosen not to accept applicants from your region.
7
Executive Chef - High-End Restaurant Group
LS1 3AA Leeds, Yorkshire and the Humber
£60000 annum + bon
WhatJobs
Posted 15 days ago
Job Viewed
Job Description
Our client, a prestigious and highly acclaimed restaurant group renowned for its exquisite culinary experiences, is seeking an exceptional Executive Chef to lead the culinary direction of their flagship establishment in Leeds, West Yorkshire, UK . This is a premier opportunity for a creative, passionate, and highly skilled chef to elevate an already outstanding dining experience. You will be responsible for all aspects of kitchen operations, from menu development and food costing to staff training and maintaining the highest standards of quality, hygiene, and presentation. The ideal candidate will have a proven track record of success in fine dining or high-volume, high-quality establishments, demonstrating exceptional leadership, culinary artistry, and business acumen. Your ability to innovate, inspire a kitchen brigade, and manage costs effectively will be paramount. Our client is committed to sourcing the finest ingredients and delivering unparalleled gastronomic delights. You will work closely with the front-of-house management team to ensure a seamless and memorable guest experience. Key responsibilities include designing seasonal menus, overseeing inventory and procurement, implementing rigorous quality control measures, and fostering a positive and productive kitchen culture. A deep understanding of culinary trends, a passion for mentorship, and a commitment to excellence are essential. This role requires a strong leader who can thrive under pressure while consistently delivering exceptional results. You will have the creative freedom to explore new culinary frontiers, while ensuring adherence to brand standards and financial targets.
Key Responsibilities:
Key Responsibilities:
- Lead and manage all kitchen operations, ensuring exceptional food quality and presentation.
- Develop innovative and seasonal menus, considering culinary trends and cost-effectiveness.
- Manage food and labor costs, optimizing budgets and profitability.
- Recruit, train, mentor, and develop kitchen staff.
- Ensure strict adherence to all health, safety, and hygiene regulations (HACCP).
- Oversee inventory management, procurement, and supplier relationships.
- Collaborate with the management team to enhance the overall dining experience.
- Maintain the highest standards of cleanliness and organization within the kitchen.
- Contribute to marketing and promotional activities related to the culinary offerings.
- Drive a culture of creativity, excellence, and continuous improvement within the kitchen brigade.
- Recognized culinary qualifications or equivalent extensive experience.
- Minimum of 7 years of experience as an Executive Chef or Senior Sous Chef in a high-end establishment.
- Proven experience in menu development, food costing, and kitchen management.
- Strong leadership, team management, and communication skills.
- In-depth knowledge of food safety and hygiene standards (e.g., HACCP).
- Creativity and a passion for innovative cuisine.
- Ability to work effectively under pressure and manage multiple priorities.
- Strong understanding of financial management and P&L responsibility.
- Excellent problem-solving and decision-making abilities.
This advertiser has chosen not to accept applicants from your region.
8
Remote Head Chef - Boutique Restaurant Group
OX1 1AA Oxford, South East
£50000 annum (plus
WhatJobs
Posted 17 days ago
Job Viewed
Job Description
Our client, a prestigious and expanding boutique restaurant group, is seeking a highly creative and experienced Remote Head Chef to oversee culinary operations and menu development across their distinctive establishments. This unique, fully remote position allows you to leverage your extensive culinary expertise from the comfort of your own location, focusing on strategic menu planning, supplier management, and quality control without the day-to-day kitchen management demands. You will be responsible for conceptualizing innovative and seasonal menus that align with the group's brand ethos and culinary vision, ensuring consistency in quality and presentation across all venues. This includes researching food trends, sourcing high-quality ingredients, negotiating with suppliers, and developing standardized recipes and portion controls. You will also play a crucial role in training and mentoring the in-house culinary teams, setting high standards for food preparation, hygiene, and safety. The ideal candidate will possess a deep understanding of various cooking techniques, flavor profiles, and dietary requirements. Exceptional leadership, communication, and organizational skills are paramount, along with a proven ability to foster a positive and productive culinary environment remotely. You will collaborate closely with the executive chef, operations managers, and marketing teams to drive culinary excellence and enhance the overall dining experience. This is a remarkable opportunity for a talented chef to transition into a strategic, remote role, shaping the future of a highly regarded restaurant group. If you are passionate about gastronomy, possess a visionary approach to menu development, and thrive in a dynamic, results-oriented environment, we encourage you to apply.
Key Responsibilities:
Key Responsibilities:
- Develop and implement innovative, seasonal menus that align with the group's brand and culinary vision.
- Oversee menu costing, ensuring profitability while maintaining high-quality standards.
- Research and implement new culinary trends and techniques.
- Establish and maintain relationships with high-quality food suppliers and negotiate contracts.
- Develop standardized recipes, plating guides, and portion control measures.
- Ensure consistent quality and presentation of all dishes across all restaurants.
- Provide remote training and guidance to kitchen teams on menu execution and best practices.
- Monitor food inventory levels and implement effective stock control measures.
- Ensure strict adherence to all food safety, hygiene, and health regulations.
- Collaborate with marketing teams on menu features, promotions, and food photography.
- Analyze customer feedback and sales data to refine menus and improve offerings.
- Contribute to the overall strategic direction of the restaurant group's culinary program.
- Formal culinary qualifications and a strong portfolio of menu development.
- Minimum of 7 years of experience in senior kitchen roles (Head Chef, Executive Sous Chef) within reputable establishments.
- Demonstrated success in menu creation, costing, and supplier management.
- Deep understanding of diverse cuisines, cooking techniques, and food trends.
- Excellent leadership, communication, and interpersonal skills.
- Strong organizational and time-management abilities, with the capacity to manage multiple projects remotely.
- Proficiency in relevant software for menu planning, costing, and inventory management.
- Knowledge of food safety standards and HACCP principles.
- Creative flair and a passion for delivering exceptional dining experiences.
- Ability to work independently and remotely, with a proactive and results-oriented approach.
This advertiser has chosen not to accept applicants from your region.
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