HEAD CHEF

Collins King & Associates; Slough; On-site; GBP 45,000 - 55,000; Full time

Benefits offered by this job

Free on-site parking

Job summary

Collins King & Associates in Berkshire is seeking an experienced Head Chef to lead the daily culinary operation on a Monday to Friday schedule. The role offers an excellent work‑life balance and focuses on high‑quality breakfast and lunch service for daily dining.

You will manage a brigade of four, own weekly menus, oversee health and safety, allergen controls and ensure a smooth kitchen. This position requires leadership, creativity, and a hands‑on approach to delivery.

Responsibilities

• Lead the kitchen brigade on site, ensuring daily breakfast, counter-service lunch, and light hospitality.
• Own weekly menus with hot mains, plant-based options, seasonal salads, and scratch-made bakery items.
• Oversee health and safety, food hygiene, allergen management and due diligence compliance.
• Mentor and support the Sous Chef and CDP for a smooth, well-organised kitchen operation.

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 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.