Head Chef in Bath

The Stables Hospitality is a very fast paced and growing hospitality group committed to delivering high-quality dining experiences with a focus on fresh ingredients, attentive service, and welcoming environments. Located in and around Taunton, the team is passionate about seasonal menus, locally sourced produce, and consistent culinary standards. The company values collaboration between kitchen and front-of-house teams to create memorable experiences for guests. The Stables Hospitality encourages new ideas, professional growth, and continuous improvement across all its venues.

The Head Chef will lead all culinary operations across our restaurant, wedding venue, and function facilities at The Stables Hospitality in Taunton on a full-time, on-site basis. Daily responsibilities include planning and developing menus, overseeing food preparation and cooking, and ensuring dishes are delivered to high quality and presentation standards. The role involves managing stock levels, ordering ingredients, controlling food costs, and maintaining compliance with food safety and hygiene regulations. The Head Chef will recruit, train, schedule, and mentor kitchen team members, fostering a positive, inclusive, and safety-focused work environment. Collaboration with management on specials, events, and seasonal offerings, as well as monitoring guest feedback to improve menus and service, is an important part of this position.

Key Responsibilities:

• Culinary Leadership: Lead and manage all kitchen operations, ensuring consistently high standards of food quality, presentation, and service. Design, develop, and update restaurant, function, and wedding menus. Create seasonal and event-specific menus that align with customer expectations and market trends. Maintain consistency across all food offerings and service periods.
• Event, Function & Wedding Management: Plan and execute food service for weddings, corporate functions, private events, and special occasions. Meet with clients and event coordinators to discuss menu requirements, dietary needs, and event expectations. Coordinate kitchen operations to ensure seamless delivery of large-scale events and functions. Oversee food preparation, timing, and presentation during events.
• Team Management: Recruit, train, mentor, and supervise kitchen staff. Develop rosters and manage staffing levels to meet operational requirements. Foster a positive, professional, and high-performance kitchen culture. Conduct performance reviews and provide ongoing coaching and development.
• Financial & Operational Management: Manage food and labour costs to achieve budget targets. Monitor inventory, purchasing, and stock control processes. Negotiate with suppliers and maintain strong vendor relationships. Minimise waste and implement cost-control initiatives without compromising quality.
• Food Safety & Compliance: Ensure full compliance with all food safety, hygiene, and health regulations. Maintain HACCP and relevant food safety standards. Conduct regular kitchen inspections and ensure cleanliness is maintained at all times. Ensure compliance with workplace health and safety requirements.
• Customer Experience: Maintain exceptional guest satisfaction through high-quality food and service standards. Respond professionally to customer feedback and special requests. Work closely with front-of-house management to deliver outstanding dining and event experiences.

Qualifications & Experience:

• Proven experience as a Head Chef, or Senior Sous Chef in a high-volume restaurant, hotel, function centre, or wedding venue.
• Strong experience managing wedding and event catering operations.
• Demonstrated leadership and team management skills.
• Excellent knowledge of food costing, budgeting, and inventory management.
• Comprehensive understanding of food safety and HACCP principles.
• Relevant culinary qualifications and food safety certifications.

Skills & Attributes:

• Exceptional culinary creativity and attention to detail.
• Strong organisational and time-management skills.
• Ability to perform under pressure and manage multiple events simultaneously.
• Excellent communication and interpersonal skills.
• Commercially minded with strong business acumen.
• Passion for delivering memorable dining and event experiences.

What We Offer:

• Competitive salary package.
• Opportunity to lead a dynamic culinary operation.
• Creative input into menu development and event offerings.
• Career growth and professional development opportunities.
• Supportive and collaborative working environment.
• Limited evenings.
• Christmas day and Boxing day off.