Head Chef

NANAKAI is based on an authentic Japanese Izakaya. It will offer high quality drinks and simple dishes which are served throughout the day. This is an exceptional opportunity for an outstanding professional, conversant with local licensing and Health & Safety regulations who is passionate about creating memorable food and managing an effective kitchen team. Nanakai Edinburgh is our first and flagship location, with ambitious plans to scale to new locations (inter)nationally. We are still pre-opening so the successful candidate will have a chance to leave their stamp on the whole operation. A Head Chef who excels in their brief may be elevated to roles within the senior management structure as the brand expands. We are looking for someone with a can-do attitude, who has a proven track record delivering high quality food in a fast-paced environment. If you have strong credentials in Edinburgh, we’d love to hear from you.

Main Accountabilities:

• Delivering the NANAKAI and café menu and offering with quality and consistency.
• In collaboration with the management team, use discretion to adapt and evolve the menu to achieve greater efficiency, profitability, seasonality and to accommodate guest feedback.
• Optimise existing systems and processes to improve efficiency.

Kitchen Management:

• Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
• Monitor food quality, portion control, and presentation to ensure consistency and adherence to standards.
• Manage inventory levels, order supplies, and control food costs whilst relaying information on ingredient prices and availability to the management team so that we can adjust menu prices/items accordingly to meet financial targets and maintain profitability.
• Maintain cleanliness and organisation in the kitchen, including proper storage and handling of ingredients.
• Delegate management roles to sous chefs/CDPs at your discretion.

Staff Training and Development:

• Alongside the F&B Manager, recruit, hire, and train kitchen staff according to company standards and procedures.
• Create the kitchen, bar, café and FOH rota whilst serving as a point of referral for all members of the bar, cafe and restaurant team.
• Provide ongoing coaching and feedback to foster a culture of continuous professional development.
• Ensure that all staff members are knowledgeable about menu items, allergens, and food safety protocols.
• Duty Manager shifts may be required.

Health and Safety Compliance:

• Ensure compliance with all health and safety regulations, including HACCP standards.
• Ensure all staff are fully trained and up to date with health and safety regulations, including HACCP Standards.
• Wear appropriate personal protective equipment (PPE) as required and follow defined safety protocols at all times.
• Conduct regular inspections to identify and address any safety hazards or sanitation issues.
• Implement proper procedures for food storage, handling, and disposal to prevent contamination.

Qualifications and Skills:

• Proven experience as a Head Chef or Sous Chef in a similar work environment.
• Level 3 hygiene and food safety certificate preferred.
• Culinary qualifications and certifications welcomed.
• Strong leadership and communication skills with the ability to motivate and inspire a team.
• Passion for delivering exceptional dining experiences.
• Knowledge of food cost control, inventory management, and kitchen budgeting.
• Familiarity with industry trends, culinary techniques, and best practices.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits:

• Access to Bright Exchange, an online marketplace providing discounts on everything from consumer goods to gym memberships and holiday packages.
• Generously discounted rates for staff, friends and family.
• Meal entitlement while on shift.
• 28 days annual holiday entitlement, pro rata.