Head Chef

RECSPEC LTD; Burgess Hill; On-site; GBP 59,000 - 72,000; Full time

Benefits offered by this job

Weekly tips

Bonuses

4.5-day week

2.5 days off

3 evenings off per week

Independent restaurant

Creative freedom and menu input

Job summary

RECSPEC LTD in Mid Sussex is seeking an ambitious Head Chef to lead a 9-chef brigade in a busy, independent restaurant renowned for fresh, seasonal produce and high standards.

You will develop menus, drive food quality and presentation, manage GP, stock and budgeting, and inspire the team; expect a 4.5-day week with 2.5 days off and 3 evenings off each week.

Join a restaurant with a great reputation and opportunities for creative freedom.

Qualifications

• Proven track record leading a high-standard kitchen.
• Experience in fresh, seasonal produce and modern British cooking.
• Rosette or fine-dining background preferred.

Responsibilities

• Leading and developing a 9-chef brigade
• Creating seasonal menus and daily specials
• Overseeing weddings, events and buffets
• Maintaining exceptional quality, consistency and presentation
• Managing ordering, stock, GP, budgets and cost control
• Creating effective rotas and maintaining recipe manuals
• Driving training and development across the kitchen team
• Maintaining the highest standards of food hygiene and safety
• Working closely with FOH to deliver seamless, memorable service

Skills

Leadership

Menu development

Budgeting

Stock control

Kitchen management

Mentoring

Team leadership

Food hygiene

Job description

HEAD CHEF

c£65,000 + Weekly Tips & Bonuses

Permanent

Mid Sussex

Ready to take the helm of one of Sussex's best independent restaurants?

This is an opportunity to join a busy 150-cover restaurant with a seriously great reputation for great food, where fresh, seasonal produce, modern British cooking and high standards are at the heart of everything they do.

We're looking for an ambitious Head Chef who loves leading from the front — someone with the creativity to develop exciting menus, the organisation to run a high-performing kitchen and the leadership skills to bring out the best in a talented brigade.

And here's the part that makes this opportunity particularly exciting…

A genuine work-life balance - You'll work 4.5 days over 7, with 2.5 days off every week and 3 evenings off, no late nights, giving you the chance to enjoy your career without sacrificing your life outside the kitchen.

THE ROLE

• This is a hands-on leadership position where you'll have real influence over the food, the team and the direction of the kitchen.
• You'll lead a 9-chef brigade, championing fresh seasonal produce while creating menus and specials that keep guests coming back for more.
• From busy service and daily specials to weddings, events and buffets, no two days will be quite the same.

YOU'LL BE RESPONSIBLE FOR:

• Leading, mentoring and developing a talented 9-chef brigade
• Creating exciting seasonal menus and daily specials
• Overseeing weddings, events and buffets
• Maintaining exceptional food quality, consistency and presentation
• Managing ordering, stock, GP, budgets and cost control
• Creating effective rotas and maintaining recipe manuals
• Driving training and development across the kitchen team
• Maintaining the highest standards of food hygiene and safety
• Working closely with FOH to deliver seamless, memorable service

WHO ARE WE LOOKING FOR?

• You’ll be an experienced Head Chef with a proven track record in quality restaurants or gastropubs — ideally with Rosette or fine‑dining experience.
• More importantly, you’ll be someone who:
• Has a genuine passion for fresh, seasonal produce
• Has successfully led a high‑standard kitchen
• Knows how to motivate, develop and inspire a brigade
• Is creative, organised and calm under pressure
• Understands GP, budgeting, stock and waste control
• Takes pride in consistency, quality and presentation
• Leads from the front and enjoys being part of a busy kitchen team

WHAT'S ON OFFER?

• c£65,000 salary
• Weekly tips & bonuses
• 4.5-day working week
• 2.5 days off every week
• 3 evenings off per week
• A genuinely exciting independent restaurant
• Fresh, seasonal produce
• Creative freedom and menu input
• The opportunity to lead and develop a talented brigade