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- Tasks: Lead kitchen operations, create innovative menus, and manage a high-performing team.
- Company: Join a forward-thinking food business focused on health and wellbeing in East London.
- Benefits: Enjoy a competitive salary, 28 days holiday, private healthcare, and a collaborative environment.
- Why this job: Make a real impact on nutrition and wellbeing while working in a supportive culture.
- Qualifications: Experience as a Head Chef or Senior Sous Chef with a background in catering or production kitchens.
- Other info: Monday to Friday hours with an additional day off for your birthday!
The predicted salary is between 34000 - 44000 £ per year.
A forward-thinking food business in East London is seeking a skilled, hands-on Head Chef to lead its kitchen operations. This role offers a unique opportunity to step into a kitchen that’s focused on functional, performance-led food designed to support energy, gut health, and mental clarity. The successful candidate will take full ownership of the back-of-house operation: developing creative, scalable menus, overseeing smooth daily production, maintaining cost efficiency, and building a high-performing kitchen team. This is an excellent opportunity for an experienced chef with a background in catering or dark kitchens to join a business that prioritises quality, wellbeing, and purpose.
Key Responsibilities
- Lead and manage all aspects of kitchen operations
- Develop and implement functional, flavour-forward menus
- Ensure consistency and efficiency across daily food production
- Monitor and manage food costs, stock, and ordering
- Recruit, train, and support a small kitchen team
- Uphold food safety and hygiene standards at all times
Candidate Requirements
- Proven experience as a Head Chef or Senior Sous Chef
- Background in catering, production kitchens, or dark kitchen operations
- Strong leadership and organisational skills
- Confidence managing volume without compromising quality
- Interest in nutrition, wellbeing, and food innovation
- Reliable, detail-oriented, and solutions-focused
What’s on Offer
- £40,000 – £44,000 per year, depending on experience
- Monday to Friday working hours (early mornings to afternoons)
- 28 days paid holiday (including bank holidays)
- An additional day off for your birthday
- Private healthcare support (after probation)
- Real input into menu development and kitchen strategy
- A purpose-led, collaborative working environment
If you are keen to discuss the details further, please apply today or send your CV to Giulia@cor-elevate.com.
Head Chef, £40,000 - £44,000 DOE, Full-time, Monday to Friday, London employer: COREcruitment
Contact Detail:
COREcruitment Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Head Chef, £40,000 - £44,000 DOE, Full-time, Monday to Friday, London
✨Tip Number 1
Familiarise yourself with the latest trends in functional and performance-led food. This will not only help you during interviews but also show your genuine interest in the role and the company's mission.
✨Tip Number 2
Network with other chefs and professionals in the catering industry, especially those with experience in dark kitchens. They can provide valuable insights and may even refer you to opportunities within their networks.
✨Tip Number 3
Prepare to discuss your leadership style and how you've successfully managed kitchen teams in the past. Be ready to share specific examples of how you've developed menus and maintained quality under pressure.
✨Tip Number 4
Research the company’s values and mission regarding wellbeing and nutrition. Tailor your conversation to align with their goals, demonstrating that you are not just a skilled chef but also a good cultural fit for their team.
We think you need these skills to ace Head Chef, £40,000 - £44,000 DOE, Full-time, Monday to Friday, London
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience as a Head Chef or Senior Sous Chef. Focus on your background in catering, production kitchens, or dark kitchen operations, and emphasise your leadership skills.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for functional, performance-led food. Discuss your interest in nutrition and wellbeing, and how your culinary philosophy aligns with the company's values.
Showcase Your Menu Development Skills: If possible, include examples of menus you have developed in previous roles. Highlight your ability to create scalable, flavour-forward dishes that maintain quality while managing costs.
Highlight Team Management Experience: Discuss your experience in recruiting, training, and supporting kitchen teams. Provide examples of how you've built high-performing teams and maintained food safety and hygiene standards.
How to prepare for a job interview at COREcruitment
✨Showcase Your Culinary Creativity
Prepare to discuss your approach to menu development, especially focusing on functional and flavour-forward dishes. Bring examples of past menus you've created that highlight your ability to innovate while maintaining quality.
✨Demonstrate Leadership Skills
Be ready to share specific instances where you've successfully led a kitchen team. Highlight your experience in training and supporting staff, as well as how you handle challenges in a high-pressure environment.
✨Discuss Cost Management Strategies
Since the role involves monitoring food costs and stock management, prepare to talk about your experience with budgeting and cost efficiency. Provide examples of how you've managed resources effectively in previous roles.
✨Express Your Passion for Nutrition and Wellbeing
Given the company's focus on health and wellbeing, convey your interest in nutrition and how it influences your cooking. Share any relevant experiences or knowledge that align with their mission to create performance-led food.
