Head Chef

Ethical Workforce; Slough; On-site; GBP 54,000 - 66,000; Full time

Job summary

Ethical Workforce is seeking a Head Chef for a premium casual dining concept in the United Kingdom. The role leads the kitchen, delivering exceptional food quality with a fine-dining pedigree while translating techniques into a high-volume, commercially aware operation.

You will develop seasonal menus, train and mentor the kitchen team, and manage labour costs and food safety standards, ensuring HACCP compliance and consistent guest experiences across service.

Qualifications

• Fine-dining background with ability to adapt techniques to a premium casual setting.
• Minimum 2 professional kitchen experiences, including senior leadership roles.
• Proven ability to lead and develop high-performing teams.
• Strong commercial awareness: food cost, labour budgets, stock management.
• Excellent knowledge of food safety, HACCP, and compliance.

Responsibilities

• Menu Development & Culinary Direction: create seasonal menus aligned with the concept.
• Kitchen Leadership & Team Development: train, mentor, and inspire the kitchen brigade.
• Staffing & Cost Control: manage rotas and labour costs.
• Food Safety & Compliance: HACCP, allergen management, health & safety.
• Maintain hygiene and cleanliness standards.

Skills

Fine-dining background

Team leadership

Commercial awareness

Food safety HACCP

Menu development

Kitchen leadership

Job description

Head Chef Required

Salary: £60,000

Role Summary

The Head Chef leads the entire kitchen operation, delivering exceptional food quality, consistency, and creativity within a premium casual dining concept. This role requires a chef with fine‑dining pedigree who can translate elevated techniques into an accessible, high‑volume environment while maintaining commercial discipline.

Key Responsibilities

• Menu Development & Culinary Direction
• Create seasonal, innovative menus aligned with the restaurant’s premium casual concept.
• Apply fine‑dining standards to flavour, presentation, and technique.
• Develop new dishes and refresh menus to maintain guest excitement and commercial viability.
• Kitchen Leadership & Team Development
• Lead, train, mentor, and inspire the kitchen brigade.
• Build a strong culture of excellence, accountability, and teamwork.
• Manage rotas, staffing levels, and labour costs.
• Ensure full compliance with food safety, HACCP, allergen management, and health & safety regulations.
• Maintain impeccable hygiene and cleanliness standards.

Required Experience & Skills

• Fine‑dining or Michelin/AA Rosette background with the ability to adapt techniques to a premium casual setting.
• Minimum 2 professional kitchen experience, including senior leadership roles.
• Proven ability to lead and develop high‑performing teams.
• Strong commercial awareness: food cost, labour budgets, stock management.
• Excellent knowledge of food safety, HACCP, and compliance.
• Creative, calm under pressure, and highly organised.

Salary

• £60,000 per year