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We are seeking an experienced and organized

Head Chef (Grade K2) to lead our catering operations on a 6-month contract. In this pivotal role, you will oversee day-to-day kitchen performance, manage food production, maintain strict safety standards, and lead a dedicated kitchen team to consistently deliver high-quality culinary service.

Key Responsibilities

Kitchen Leadership: Direct daily food production, managing prep, execution, and service to meet operational demands.

Menu Planning & Costing: Execute high-standard menus while monitoring waste, controlling food costs, and managing inventory.

Compliance & Hygiene: Enforce strict health, safety, food hygiene (HACCP/COSHH), and sanitation standards across all kitchen areas.

Team Management: Supervise, train, and schedule kitchen staff to foster a productive and collaborative working environment.

Quality Control: Maintain high standards of food presentation, quality, portion control, and timely delivery.

Requirements & Qualifications

Proven experience as a Head Chef or Senior Sous Chef within high-volume commercial, contractual, or institutional catering environments.

Relevant culinary qualifications (e.g., NVQ Level 3 in Professional Cookery or equivalent experience).

Current Food Hygiene Certification (Level 3 or higher preferred).

Strong understanding of kitchen financials, portion control, and stock management.

Excellent leadership, communication, and time-management skills.

Schedule

40 hours per week (5 days across the operational rota).

Rate of Pay

Competitive salary/hourly rate - £19.33

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