Head Chef

Zanna-Group; Manchester; On-site; GBP 30,000 - 50,000; Full time

Benefits offered by this job

Competitive rates of pay

Share of service charge

Excellent training and progression opportunities

24/7 employee assistance and wellbeing programme

Staff social events

Staff referral scheme

50% off food at all our venues

Job summary

Zanna-Group is seeking an ambitious Head Chef in Manchester to lead kitchen operations, ensuring outstanding quality and customer experience. You will manage catered events and be responsible for the kitchen's financial performance and staffing costs.

The ideal candidate will share a passion for fresh ingredients, will uphold professional standards, and contribute to menu development while providing training and mentorship to the kitchen staff. Competitive pay and excellent benefits are included in this opportunity.

Qualifications

• Proven experience as a Head Chef or similar role.
• Strong leadership abilities and excellent communication skills.
• Familiarity with various back of house systems.

Responsibilities

• Ensure quality and consistency of food during all stages of production.
• Manage overall operations and timings of various kitchen sections.
• Drive profitability through budget and cost management.

Skills

Quality control

Budget management

Staff management

Menu development

Job description

The Role

This is an exciting opportunity for an ambitious and passionate Head Chef. You will share our commitment to delivering an outstanding customer experience and take real pride in ensuring quality and consistency of every dish produced. You will love working with fresh ingredients from around the world and learning new processes and techniques. Responsibilities include managing catered events throughout the day, from breakfast offerings to private evening hires. You will lead by example and enjoy sharing your skills and experience with others.

This position is set to transition into multi‑site management responsibility.

To be successful in this role you will:

• ensure quality and consistency of food during all stages of production;
• be fully responsible for the overall operation, progress and timing of various sections within the Kitchen;
• the ability to use various back of house systems, manage budgets, control costs and drive profitability;
• ensure accurate and timely stocktakes are completed, appropriate stock levels are maintained, and ordering is optimised;
• be accountable for the kitchen financial performance including maintaining and improving on GP targets and staffing costs;
• participate in the HACCP procedure according to the company’s Food Safety Management System;
• contribute ideas and actively participate in ongoing menu development;
• lead by example and uphold professional standards, at all times, providing a source of knowledge and inspiration to all kitchen staff; and
• responsible for the day to day running of the kitchen service in the absence of the Head Chef.

We Offer

• Competitive rates of pay
• Share of service charge
• Excellent training and progression opportunities
• 24/7 employee assistance and wellbeing programme
• Staff social events
• Staff referral scheme
• 50% off food at all our venues