Head Chef Bar Restaurant Manager

Wagamama; Crawley; On-site; GBP 60,000 - 80,000; Full time

Job summary

A vibrant bar restaurant in Crawley is seeking a passionate Head Chef and Bar Manager to oversee culinary and front-of-house operations. You will lead a diverse team in delivering exceptional cuisine and hospitality, while fostering a positive work culture. The ideal candidate has proven experience in high-end environments with a strong focus on guest experience and team development. This unique opportunity offers benefits like on-site accommodation and professional growth in a multicultural setting.

Benefits

Live and work on a private island

Accommodation and vehicle provided

One meal a day provided

Paid holidays and flights

Vibrant work environment

Qualifications

• Proven experience in high-end hospitality or luxury resort settings.
• Strong leadership and team-development skills.
• Deep passion for cooking and customer service.
• Excellent communication and interpersonal skills.
• Ability to thrive in a multicultural environment.

Responsibilities

• Oversee all kitchen operations and ensure food quality.
• Lead front-of-house team for exceptional guest service.
• Recruit, train, and mentor a diverse team.
• Collaborate with entertainment for dining and events.

Skills

Leadership

Customer service

Team development

Culinary expertise

Communication

Education

Cooking or culinary degree

Job description

Overview

We are seeking a passionate and dynamic Head Chef and Bar Manager to lead both the culinary and front‑of‑house operations of our client’s vibrant bar restaurant located on a private island in the Caribbean. This unique venue combines exceptional cuisine with unforgettable entertainment experiences, catering to an international clientele.

Key Responsibilities

Culinary Leadership

• Oversee all kitchen operations, ensuring excellence in food quality, presentation, and hygiene.
• Design and execute innovative menus that reflect global influences while celebrating Caribbean flavours.
• Work with the client’s store team to source premium ingredients and manage supplier relationships to maintain high standards and cost efficiency.
• Ensure compliance with health and safety regulations and maintain impeccable cleanliness and food‑safety practices.
• Actively participate in food preparation and service, leading by example in the kitchen.
• Produce food for all service periods in the restaurant, including Brasserie, Fine dining, Bar food, Room Service and Afternoon tea.

Front‑of‑House Management

• Lead and inspire the front‑of‑house team to deliver exceptional guest service and hospitality.
• Oversee daily service operations, ensuring smooth coordination between kitchen and service staff.
• Maintain high standards of customer care, ambiance, and overall guest experience.
• Handle guest feedback with professionalism and a commitment to continuous improvement.
• Collaborate with the entertainment team to ensure seamless integration of dining and live events.
• Foster and develop current weekly and yearly events and live‑music evenings, and actively participate in the development of new future events.

Team Development & Leadership

• Recruit, train, and mentor a diverse team across kitchen and front‑of‑house roles.
• Foster a positive, inclusive, and high‑performance culture.
• Identify and nurture talent, providing opportunities for growth and skill development.
• Promote teamwork, accountability, and a shared passion for excellence.

Qualifications

• Proven experience as a Head Chef or Chef Manager with front‑of‑house oversight in high‑end hospitality or luxury resort settings.
• Strong leadership and team‑development skills.
• Deep passion for cooking, customer service, and creating memorable guest experiences.
• Excellent communication and interpersonal skills.
• Ability to thrive in a multicultural, dynamic environment.
• Cooking or culinary degree, or equivalent professional training (preferred).
• Knowledge of Caribbean cuisine and international culinary trends is a plus.

Benefits

• Live and work on a stunning private island.
• Accommodation, vehicle and utilities bills provided while on the island.
• One meal a day from the restaurant while on duty.
• Two return hop‑on‑hop‑off flights and standard economy international flights per contracted year.
• Four weeks paid holidays per year, with holiday enhancement after five years of service.
• Vibrant work environment with regular entertainment events and high‑profile guests.
• Opportunities for professional growth and development.
• Embrace and respect the multicultural environment of the island.
• Demonstrate cultural awareness and adaptability in team management and guest interactions.