Head Chef

Adkins & Cheurfi Recruitment; Northallerton; On-site; GBP 36,000 - 48,000; Full time

Job summary

Adkins & Cheurfi Recruitment is seeking an experienced Head Chef to lead a busy kitchen and oversee daily operations, ensuring high standards of quality, safety and efficiency.

The successful candidate will manage stock, develop menus, control costs and maintain HACCP compliance in a fast-paced setting with a focus on fresh, high-quality food.

Qualifications

• Proven professional experience in a high-volume kitchen.
• Minimum 2 years' experience in a Senior Chef, Sous Chef or Head Chef position.
• Demonstrable experience leading and managing a kitchen team.
• Strong knowledge of HACCP and food safety procedures.
• Good allergen management and controls.

Responsibilities

• Oversee the smooth, efficient and safe day-to-day operation of the kitchen.
• Maintain consistently high standards of food quality, presentation and service.
• Ensure the kitchen is organised, clean and prepared for each service.
• Work with the Restaurant Manager to develop seasonal menus and daily specials.
• Manage food ordering, stock counts and ensure effective stock rotation.
• Monitor food usage, portion control and waste to maintain cost control.
• Lead, train, motivate and coach the kitchen team to maintain standards.

Skills

Kitchen leadership

High-volume service

Food safety basics

Stock & cost control

Menu planning

Job description

About the Role

Adkins & Cheurfi are delighted to be looking for an experienced and passionate Head Chef to lead a kitchen team and oversee the smooth, efficient and safe day-to-day operation of the kitchen.

This is an excellent opportunity for an experienced Senior Chef, Sous Chef or Head Chef who enjoys working in a busy, high-volume environment and takes pride in delivering consistently high-quality, fresh food.

The successful candidate will play a key role in maintaining high food standards, leading and developing the kitchen team, managing stock and costs, and ensuring full compliance with food safety and health and safety requirements.

Key Responsibilities & Duties

Kitchen Management

• Oversee the smooth, efficient and safe day-to-day operation of the kitchen.
• Maintain consistently high standards of food quality, presentation and service.
• Ensure the kitchen is organised, clean and fully prepared for each service.

Menu Planning

• Work closely with the Restaurant Manager to develop seasonal, high-quality menus and daily specials.
• Contribute ideas to ensure menus remain fresh, appealing and commercially successful.

Stock & Cost Control

• Manage food ordering and supplier requirements.
• Carry out regular stock counts and ensure effective stock rotation.
• Monitor food usage, portion control and waste to maintain strong cost control.
• Ensure stock is stored correctly and in accordance with food safety requirements.

Team Leadership

• Lead, train, motivate and coach the kitchen team.
• Create a calm, organised and positive working environment.
• Ensure all members of the kitchen team understand and consistently meet the required food preparation, hygiene and service standards.
• Lead by example and support the team during busy service periods.

Food Safety & Compliance

• Ensure full compliance with HACCP procedures, food hygiene regulations and health and safety legislation.
• Maintain accurate kitchen records and food safety documentation.
• Ensure the kitchen consistently meets the standards required to maintain an excellent 5-star Food Hygiene Rating.
• Maintain effective allergen controls and ensure all relevant procedures are followed.

Food Preparation & Service

• Prepare, cook and present fresh, high-quality food efficiently and consistently.
• Ensure food is produced to the required standards and specifications.
• Maintain quality and consistency during busy service periods.

High-Volume Service

• Lead the kitchen effectively during peak periods, including weekends, bank holidays and Christmas lunch services.
• Ensure the team remains organised and focused while maintaining high standards of food quality, presentation and customer service.

Skills & Qualifications

Experience

• Proven professional experience working in a high-volume commercial kitchen, café or restaurant environment.
• Minimum 2 years' experience in a Senior Chef, Sous Chef or Head Chef position.
• Demonstrable experience of leading and managing a kitchen team.

Knowledge

• Strong understanding of HACCP and food safety procedures.
• Good knowledge of allergen management and controls.