Head Chef

Collins King; Slough; On-site; GBP 43,000 - 58,000; Full time

Benefits offered by this job

Free on-site parking

Job summary

Collins King is seeking an experienced Head Chef to lead the daily culinary operation at a Berkshire site. The role runs Monday to Friday, 7:00 AM to 3:30 PM, with a strong emphasis on fresh breakfast and lunch service and excellent work-life balance.

You will manage a brigade of 4, develop weekly menus, oversee HACCP and allergen controls, and mentor the Sous Chef and CDP to maintain a high standard of food quality and smooth kitchen operations.

Qualifications

• Lead and inspire a kitchen brigade, ensuring daily breakfast and lunch quality.
• Own weekly menus with creative plant-based options.
• Maintain health, safety, and allergen controls.
• Coach the Sous Chef and CDP for a smooth kitchen operation.

Responsibilities

• Lead and inspire the kitchen brigade on site, driving culinary consistency across daily breakfast, counter-service lunch, and light hospitality.
• Exercise complete autonomy over weekly menus, creating vibrant hot mains, creative plant-based options, seasonal salads, and scratch-made bakery items.
• Oversee all health and safety, food hygiene standards, allergen management, and due diligence compliance.
• Mentor and support the Sous Chef and CDP, maintaining a smooth, efficient, and well-organised kitchen operation.

Skills

Team leadership

Menu planning

Health & safety

Mentoring

Job description

The Role

We are seeking an experienced and proactive Head Chef to lead the daily culinary operation at a site in Berkshire. Operating on a Monday-to-Friday schedule. This position offers an exceptional work life balance whilst delivering fresh, high-quality breakfast and lunch services for daily dining.

The Details

Salary: £50,000 per annum

Hours: Monday to Friday, 7:00 AM – 3:30 PM

Perks: Free on-site parking

Team: Brigade of 4

Key Responsibilities

• Lead and inspire the kitchen brigade on site, driving culinary consistency across daily breakfast, counter-service lunch, and light hospitality.
• Exercise complete autonomy over weekly menus, creating vibrant hot mains, creative plant-based options, seasonal salads, and scratch-made bakery items.
• Oversee all health and safety, food hygiene standards, allergen management, and due diligence compliance.
• Mentor and support the Sous Chef and CDP, maintaining a smooth, efficient, and well-organised kitchen operation.