Head Chef

Mint People; Manchester; On-site; GBP 45,000 - 55,000; Full time

Benefits offered by this job

Creative input into menu development

Oversee two concepts

Career progression within a growing, 2

Manchester city centre location

Job summary

Mint People is seeking a talented Head Chef to lead the kitchen across two distinct concepts in Manchester, driving culinary excellence and ensuring superb guest experiences.

You will manage menus, cost control, stock and labour, while developing the kitchen team and contributing to menu innovation; this is a senior, hands-on role with strong progression within a growing hospitality business.

Qualifications

• Previous experience as a Head Chef or Senior Sous Chef ready to step up.
• Strong background in fresh food operations.
• Experience within high-volume restaurants, hotels or premium dining venues.
• Commercially aware with strong financial management skills.
• Passionate about developing teams and creating a positive kitchen culture.
• Organised, hands-on and driven by high standards.

Responsibilities

• Leading and inspiring a team across two distinct dining concepts.
• Developing and maintaining exceptional food standards.
• Managing kitchen finances, GP, stock control and labour costs.
• Recruiting, training and developing the kitchen brigade.
• Ensuring compliance with all food safety and health & safety legislation.
• Working closely with senior management to drive food quality and guest satisfaction.
• Delivering innovative seasonal menus and specials.

Job description

Head Chef – Manchester – £50,000

On Offer

• Salary of £50,000

• Opportunity to oversee two unique food concepts

• Career progression within a growing hospitality business

• Creative input into menu development

• Supportive senior leadership team

• Manchester city centre location

The Role

We are seeking a talented and passionate Head Chef to lead the kitchen operations across two exciting food concepts in Manchester.

This is a fantastic opportunity for a creative and commercially minded chef to oversee a stylish small-plates restaurant alongside a busy brasserie operation that also caters for hotel breakfast service.

Key responsibilities include:

• Leading and inspiring a team across two distinct dining concepts

• Developing and maintaining exceptional food standards

• Managing kitchen finances, GP, stock control and labour costs

• Recruiting, training and developing the kitchen brigade

• Ensuring compliance with all food safety and health & safety legislation

• Working closely with senior management to drive food quality and guest satisfaction

• Delivering innovative seasonal menus and specials

About You

• Previous experience as a Head Chef or Senior Sous Chef ready to step up

• Strong background in fresh food operations

• Experience within high-volume restaurants, hotels or premium dining venues

• Commercially aware with strong financial management skills

• Passionate about developing teams and creating a positive kitchen culture

• Organised, hands-on and driven by high standards