Head Chef: High-Volume Pub Kitchen Lead, Growth & Overtime in Peterborough

Head Chef: High-Volume Pub Kitchen Lead, Growth & Overtime in Peterborough

Peterborough Full-Time 29700 - 36300 Β£ / year (est.) No working from home possible
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At a Glance

  • Tasks: Lead a high-volume pub kitchen, ensuring top-notch food quality and standards.
  • Company: Join Ginger Hospitality, a rapidly expanding group with exciting growth opportunities.
  • Benefits: Competitive salary, potential for overtime, and a chance to develop your culinary team.
  • Other info: Relocation to Peterborough is necessary; sponsorship not available.
  • Why this job: Be at the forefront of a kitchen transformation and make your mark in hospitality.
  • Qualifications: Proven experience as a Head Chef and strong leadership skills required.

The predicted salary is between 29700 - 36300 Β£ per year.

Ginger Hospitality seeks a proven Head Chef to lead a busy, high-volume pub kitchen in Peterborough under new ownership.

You will drive standards, manage food quality, and steer the kitchen through an exciting growth phase within a rapidly expanding hospitality group.

The role emphasises cost control, staff development and a strong kitchen operation. You must be capable of commuting or relocating to Peterborough, and sponsorship is not provided.

Head Chef: High-Volume Pub Kitchen Lead, Growth & Overtime in Peterborough employer: Ginger Hospitality

Join a dynamic and ambitious American smokehouse concept in Preston, where you will lead a well-staffed kitchen team in delivering high-quality barbecue experiences. With a supportive, family-run culture and opportunities for personal growth, including potential trips to America and involvement in exciting expansion plans, this role is perfect for a passionate Kitchen Manager eager to make a meaningful impact in a thriving environment.

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Contact Details:

Ginger Hospitality Recruitment Team

We think you need these skills to ace Head Chef: High-Volume Pub Kitchen Lead, Growth & Overtime in Peterborough

Leadership Skills
Cost Control
Food Quality Management
Staff Development
High-Volume Kitchen Management
Operational Efficiency
Menu Development