Head Chef

Head Chef Ltd.; Poltimore; On-site; GBP 42,000 - 48,000; Full time

Benefits offered by this job

Live-in accommodation

Monthly share of tips

Staff discounts

Training & progression

Discount schemes

Employee assistance programme

Job summary

Head Chef Ltd. in Exeter, Devon seeks a Head Chef to lead a busy kitchen from breakfast through to service within a reputable hospitality group. The role offers live-in accommodation and a clear path to progression, with a settled team and strong backing for the right candidate.

You will own section structure, ordering, stock rotation and SOPs, while developing the team from section chefs to porters and ensuring consistent high standards across events and daily trade.

Qualifications

• Head Chef or strong Sous ready to step up and lead from the pass
• Train people properly and bring others on
• Strong commercial habits around ordering, waste and stock
• Calm under a full book with flexible hospitality approach

Responsibilities

• Lead and develop the brigade, running clear sections and maintaining standards under pressure
• Own ordering and supplier relationships matched to covers and events
• Manage storage, rotation and waste for clean, efficient kitchen
• Write and maintain SOPs, training records and health and safety compliance
• Coordinate with front of house and events teams to keep kitchen integrated

Skills

Team leadership

Stock control

Supplier relations

SOP writing

Job description

Head Chef

Location: Exeter, Devon, GB, EX4 3

Type: Permanent, full time

Live-in: Available

Job Description

I'm recruiting a Head Chef for a well-regarded hospitality group in North Devon. It's a permanent role leading a busy kitchen from breakfast through to service, with a settled team already in place and real backing for the person who takes it on. Live-in accommodation is available, which makes this an easy move if you're relocating to the area.

The kitchen runs at pace and covers daily trade as well as events, so I'm looking for someone who leads calmly and holds a standard. You'll own the section structure, ordering, stock rotation and waste control, and you'll set the SOPs that keep the kitchen consistent when it's full. Just as important, you'll bring on everyone from your section chefs to the porters, so the team grows rather than simply turns up.

Responsibilities

• Lead and develop the brigade, running clear sections and keeping standards even under pressure
• Take ownership of ordering and supplier relationships, matched to covers and events
• Manage storage, rotation and waste so the kitchen runs clean and efficient
• Write and maintain the SOPs, training records and health and safety compliance
• Keep lines open with front of house and the events side, so the kitchen never works in isolation

Candidate Profile

• A Head Chef, or a strong Sous ready to step up, who leads from the pass
• Someone who trains people properly and takes pride in bringing others on
• Sound commercial habits around ordering, waste and stock
• Calm under a full book, with the flexibility a hospitality operation asks for

Package

• £45,000
• 47.5 hours per week
• Live-in accommodation available
• Monthly share of tips
• Staff and stay discounts across the group
• A retail and lifestyle discounts scheme and a confidential employee assistance programme
• Training and a genuine route to progress