Site Lead Chef

Salary: 42k per Year – 45 hours a week – Monday to Friday

About The Role

We are looking for an exceptional Site Lead Chef to support our Group Executive Chef and Catering Manager in delivering outstanding food experiences across our event, hospitality, and delivery catering operations. This is an exciting opportunity for a passionate and driven culinary professional who thrives in a fast-paced environment and enjoys leading high-performing teams. As Site Lead Chef, you will play a key role in ensuring the smooth operation of our kitchen, maintaining exceptional food quality, and consistently exceeding customer expectations. You will be responsible for leading and inspiring the kitchen team while ensuring operational excellence, food safety compliance, and financial targets are achieved.

Key Responsibilities

• Lead and oversee all food production and execution across the site and at client offices and event venues.
• Manage temporary kitchen operations at client events as required.
• Ensure the highest standards of food quality, presentation, and consistency.
• Maintain full compliance with Health & Safety and Food Safety regulations.
• Manage kitchen maintenance issues and equipment status alongside the Catering Manager.
• Deputise for the Catering Manager when required.
• Oversee food preparation and dispatch to ensure accurate and timely delivery.
• Manage daily food purchasing and stock ordering in line with budgets and financial targets.
• Monitor stock levels, complete stock counts, and track wastage.
• Ensure adherence to recipes, product specifications, allergen procedures, and food labelling requirements.
• Support menu development, recipe specification creation, and dish costing alongside the Group Executive Chef and Catering Manager.
• Train and develop kitchen staff on new menus, procedures, and best practices.
• Create and manage production plans to maximise kitchen efficiency and performance.
• Complete all required kitchen administration, including cleaning schedules, temperature records, checklists, and compliance documentation.
• Build and maintain strong relationships with suppliers.
• Foster a positive team culture focused on teamwork, flexibility, and excellent customer service.
• Lead, motivate, mentor, and performance manage the kitchen brigade and kitchen porters.
• Assist with wider operational activities when required, including event support, stock handling, deliveries, and administration.

Essential Skills & Experience

• Excellent culinary skills with experience at Sous Chef level or above.
• Proven leadership ability with experience managing, training, and developing kitchen teams.
• Outstanding communication skills and enthusiasm for promoting our brand.
• Strong organisational and time-management skills.
• Ability to perform effectively under pressure in a fast-paced environment.
• Self-motivated, proactive, and able to work with minimal supervision.
• Exceptional attention to detail.
• Strong understanding of food safety, allergen management, and health & safety regulations.
• Reliable, punctual, and professional.
• Physically fit and capable of lifting heavy loads and working on your feet throughout the day.

Desirable

• Experience working within or managing a busy Central Production Kitchen (CPK).
• Experience supporting large-scale event catering operations.
• Knowledge of stock control systems, production planning, and kitchen management software.

What You’ll Bring

• Passion for food and hospitality.
• A positive, can-do attitude.
• The ability to lead by example and inspire those around you.
• A commitment to delivering exceptional customer experiences.
• A flexible approach and willingness to support all areas of the business when required.