Head Chef

About the role

Our client is a well-reviewed, independently owned 80-cover restaurant in Chester with a reputation for fresh, seasonal food done properly. Following internal promotion, they're recruiting a Head Chef to lead the kitchen — with genuine autonomy over the menu and the pass. This is the right role for a strong Head Chef or an ambitious Senior Sous ready for their own kitchen. The owners are hospitality people, not accountants with a restaurant: they'll back good food, agree sensible GP targets and leave you to run your brigade your way. The kitchen culture matters to them — they want a leader who builds people up, keeps service calm and makes the kitchen somewhere chefs want to work. That's how they've kept their team so long, and they intend to keep it that way.

What you'll be doing

• Own the menu: seasonal development, daily specials and supplier relationships
• Lead, train and inspire a brigade of six across all sections
• Run the pass during service, maintaining consistency and standards
• Manage food GP to agreed targets through costing, ordering and waste control
• Write rotas that are fair, legal and match trade patterns
• Maintain five-star food hygiene standards and full HACCP documentation
• Recruit and develop kitchen staff, including apprentice chefs
• Plan and deliver menus for events, private dining and seasonal peaks
• Work with the front-of-house manager so kitchen and floor run as one team

What we're looking for

• Proven experience as a Head Chef, or a strong Senior Sous ready to step up, in fresh-food kitchens
• A track record of hitting GP targets without cheapening the plate
• Level 3 Food Hygiene (or Level 2 with willingness to complete Level 3 — funded)
• Genuine leadership — calm on the pass, invested in developing chefs
• Full understanding of allergen management and HACCP
• Experience designing menus around seasonal, local produce (desirable)
• Rosette or equivalent quality-standard experience (desirable)

The package

• £36,000 – £42,000 depending on experience • Share of tips (tronc) on top • 48-hour contract genuinely honoured — rotas published two weeks ahead • Christmas Day and Boxing Day closed • 28 days holiday (inc. bank holidays) • Supplier trips and menu-development budget • Meals on shift and staff discount