Head Chef - Optional Live In in Norfolk

A hands-on chef's role in a popular country pub/restaurant/B&B. No rigid corporate menu, just great food and a space that respects your craft. We offer a regular schedule with no split shifts and two full days off a week. 37 hours weekly average.

Role purpose

The Head Chef will lead the kitchen delivering fresh, local, traditional meals to a consistently high standard. The role combines strong culinary leadership with full responsibility for kitchen operations, food safety, people management, stock control, budgeting, menu design and costing. The successful candidate will champion a from-scratch cooking culture, making the best use of seasonal produce and trusted local suppliers while ensuring the kitchen operates safely, profitably, and in full compliance with the highest environmental health requirements.

Key responsibilities

• Food and menu leadership
  • Design, develop and deliver a menu centered on traditional country-pub dishes, produced fresh from scratch to a very high standard.
  • Create seasonal specials that showcase local meats, game, fish, vegetables and bakery products where possible.
  • Maintain strong standards of flavour, consistency, presentation and portion control across all services.
  • Balance tradition with commercial awareness, ensuring the menu remains appealing, achievable and profitable.
  • Cater for dietary requirements and allergen controls without compromising quality or guest confidence.
• Kitchen operations
  • Take full responsibility for the day-to-day running of the kitchen, ensuring smooth prep, service and close-down.
  • Set and maintain prep systems, service standards and cleaning routines that keep the operation organised and efficient.
  • Ensure all food is stored, labelled, rotated and used correctly to minimise waste and protect quality.
  • Manage ordering and stock levels to maintain availability without overbuying.
  • Work closely with front-of-house to ensure service is well-paced, guest feedback is acted upon, and the overall pub experience reflects the quality of the food offer.
• Food safety, environmental health and compliance
  • Lead the kitchen in full compliance with food hygiene legislation, HACCP-based systems, allergen controls, COSHH, temperature recording, traceability and safe storage procedures.
  • Ensure all kitchen records are up to date, accurate and inspection-ready.
  • Maintain excellent housekeeping, cleaning schedules and equipment care to support Environmental Health expectations.
  • Train all kitchen staff in safe working practices, food hygiene and allergen awareness.
  • Act immediately on any compliance, maintenance or food safety risk.
• Team leadership and people management
  • Set clear standards, delegate effectively and lead by example during prep and service.
  • Manage rotas in line with budgets and service needs.
  • Conduct on-the-job coaching and capability conversations where needed.
  • Build a positive, accountable kitchen culture based on respect, teamwork, pace and pride in standards.
  • Support sous chefs and kitchen assistants through mentoring and development.
• Budgeting, stock control and menu costing
  • Strict management of food GP.
  • Cost every menu item accurately and review pricing regularly to protect margin.
  • Monitor purchasing, yields, wastage and portioning to improve profitability.
  • Carry out stocktakes and investigate variances promptly.
  • Contribute ideas that grow covers, average spend and repeat custom without eroding margin.

Person specification

• Proven experience as a Head Chef or strong Sous Chef ready to step up in a fresh-food kitchen.
• Experience in a destination pub, inn or rural hospitality setting.
• Demonstrable experience of menu design, from-scratch cooking using fresh ingredients.
• Level 3 Food Safety qualification or equivalent desired.
• Sound knowledge of food safety, allergen management, HACCP and Environmental Health expectations.
• Experience leading, motivating and developing kitchen teams.
• Good commercial awareness, including gross profit management, menu costing, stock control and labour planning.
• Calm, hands-on and resilient under service pressure.