The role The role is quite varied. You'll initially be hands on as Head Chef at our flagship site, leading services and setting the standard. Alongside that, you'll develop the menus, recipes and specifications used across both our sites and any new sites we open. You'll oversee our smoking production, help get new kitchens up and running, and play a major role in our outside catering—from weddings to corporate events. You'll need to enjoy the planning and organisation as much as the moment the food hits the plate. How you lead matters to me When someone is underperforming, I want your first instinct to be curiosity: Have we explained it properly? Have they had enough training? Have we given them the tools and support to succeed? Is there something we need to change in how we're leading them? That goes alongside clear standards and accountability. I'm looking for someone who can develop people, have honest conversations and build a team that takes pride in its work. You'll also understand that great food needs to work commercially: sensible food costs, controlled waste, organised production and dishes our teams can consistently deliver during a busy service. You and I You'll work very closely with me, the owner. I need someone I can trust to take ownership, bring ideas, challenge mine and turn what we agree into action. There's a real opportunity here to influence what SMOK'D becomes: the food we serve, the teams we build, the events we cater and the sites we open. I'm looking for a chef to help me shape the next chapter of SMOK'D. Someone who gets excited about food. Who comes back from a street food market, restaurant or food festival bursting with ideas. Who wants to get out there, see what's happening and bring inspiration into our kitchens. We're all about smoke, fire, bold flavours and creative street food. I want someone who can take those foundations and help us keep making food that people come back for—and tell their friends about. The opportunity to explore food menu ideas with executive level input and influence The opportunity to work alongside the owner and grow accordingly A friendly and motivated working environment A competitive basic (£45k live-out, tbc live-in) Tronc KPI bonuses Outside catering bonuses If you're excited by the idea of getting stuck in, making your mark and growing with the business, I'd love to hear from you. This role requires 48hrs a week of commitment. The position has opened up due to my existing Group Head chef of six years being offered his dream opportunity in America. TPBN1_UKCT
Group Head Chef (Possible live in)
