Head Chef

3RD PLACE LIMITED; Chester; On-site; GBP 32,000 - 44,000; Full time

Job summary

3RD PLACE LIMITED in Chester is seeking a Head Chef to lead all kitchen operations on-site. You will plan menus, design dishes, and supervise staff to ensure quality and safety.

Responsibilities include managing orders, inventory, and food costs while collaborating with management to meet targets; mentoring the team and upholding hygiene standards in a fast-paced environment.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef in a busy, high-quality restaurant.
• Strong skills in menu development and dish presentation.
• Sound knowledge of food safety and hygiene regulations.
• Ability to manage ordering, stock control and food cost to profitability.
• Leadership and team management abilities, including training and scheduling.
• Excellent time management and organizational skills.
• Culinary qualifications or chef training; food hygiene certifications are a plus.
• Flexibility to work evenings, weekends, and holidays.
• Strong communication and collaborative approach with FOH and management.

Responsibilities

• Plan and design menus for the restaurant.
• Prepare and plate dishes to high standards.
• Supervise kitchen staff to ensure quality and safety.
• Manage ordering, inventory and food costs.
• Train and mentor team members.
• Enforce hygiene and health–safety regulations.
• Lead by example to maintain a positive kitchen environment.

Skills

Leadership

Menu development

Time management

Communication

Calm under pressure

Team collaboration

Education

Culinary qualification

Food hygiene certification

Job description

Role Description

The Head Chef is a full-time, on-site position based in Chester, responsible for overseeing all kitchen operations. Day-to-day tasks include planning and designing menus, preparing and plating dishes to high standards, and supervising kitchen staff to ensure consistent quality and food safety. The Head Chef manages ordering, inventory, and cost control, working closely with management to meet financial targets while maintaining standards. This role also involves training and mentoring team members, enforcing hygiene and health-and-safety regulations, and adapting the menu based on seasonal ingredients and guest feedback. The Head Chef is expected to lead by example in the kitchen, maintaining a positive, inclusive, and efficient work environment.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a busy, high-quality restaurant environment.


• Strong skills in menu development, recipe creation, and presentation of dishes aligned with the restaurant’s concept.


• Sound knowledge of food safety, hygiene regulations, and best practices in kitchen operations.


• Ability to manage ordering, stock control, and food cost to achieve profitability targets.


• Leadership and team management abilities, including training, scheduling, and performance feedback.


• Excellent time management and organizational skills to coordinate multiple service demands.


• Capacity to work calmly and efficiently under pressure while maintaining high culinary standards.


• Relevant culinary qualifications or professional chef training; additional certifications in food hygiene are an advantage.


• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.


• Strong communication skills and a collaborative approach to working with front-of-house and management teams.