Head Chef - Brunch Kitchen Lead (Daytime Hours, Tips)

allpay Limited; Hereford; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Pension scheme

Life assurance

Health & wellbeing options

Learning & Development

Job summary

Carriages Restaurants Limited & allpay Limited is seeking a passionate Head Chef for a brunch-style cafe in Hereford. You will lead the kitchen, plan menus, and run service from 8am to 4pm with occasional evenings for events. Share of tips is included and weekends are essential.

The role emphasizes fresh cooking, menu development, and maintaining high standards while managing costs and team performance. A strong focus on food safety and allergen management is required.

Qualifications

• Has previous experience as a Head Chef or Senior Sous Chef.
• Proven ability to lead and develop a kitchen team.
• Proven skills in kitchen finances, food costing and stock management.

Responsibilities

• Lead, motivate and develop the kitchen team.
• Plan, prepare and deliver high-quality dishes and seasonal menus.
• Manage food ordering, stock control and supplier relationships.
• Monitor food costs, waste and profitability.
• Ensure compliance with food hygiene, allergen and health and safety legislation.
• Maintain exceptional food presentation and service standards.
• Support recruitment, training and development of kitchen staff.
• Contribute ideas for menu innovation and business growth.
• Ensure kitchen operates efficiently during busy service periods.
• Hands-on participation during service.

Skills

Head Chef experience

People management

Menu planning

Food costing

Allergen management

Job description

Carriages Restaurants Limited & allpay Limited is seeking a passionate Head Chef for a brunch-style cafe in Hereford. You will lead the kitchen, plan menus, and run service from 8am to 4pm with occasional evenings for events. Share of tips is included and weekends are essential.

The role emphasizes fresh cooking, menu development, and maintaining high standards while managing costs and team performance. A strong focus on food safety and allergen management is required.