Head Chef: Brunch Kitchen Leader (Daytime Hours)

allpay Limited; Hereford; On-site; GBP 30,000 - 38,000; Full time

Benefits offered by this job

Share of tips

Free staff gym on site

Pension scheme

Job summary

The Sidings, part of Carriages Restaurants Limited & allpay Limited, is seeking a Head Chef to lead our brunch-focused kitchen. You will craft dishes from scratch, shape the menu, and run daytime service from 8am to 4pm, with occasional evenings for events.

You will manage the kitchen, mentor staff, control costs, ensure safety, and maintain high presentation standards while delivering exceptional guest experiences. Join a team that values creativity and quality.

Qualifications

• Previous Head Chef or Senior Sous Chef experience.
• Passion for delivering excellent food and customer experiences.
• Proven people management skills.
• Ability to manage kitchen finances, costing and stock.
• Strong organisational skills under pressure.
• Up-to-date knowledge of food safety and allergen management.
• Creativity and commitment to high standards.
• Experience with brunch style formats.

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 full 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 growth.
• Ensure kitchen operates efficiently during busy service periods.
• Hands-on and run service.

Skills

People management

Menu planning

Food cost control

Food hygiene & safety

Creative cooking

Brunch format

Team leadership

Job description

The Sidings, part of Carriages Restaurants Limited & allpay Limited, is seeking a Head Chef to lead our brunch-focused kitchen. You will craft dishes from scratch, shape the menu, and run daytime service from 8am to 4pm, with occasional evenings for events.

You will manage the kitchen, mentor staff, control costs, ensure safety, and maintain high presentation standards while delivering exceptional guest experiences. Join a team that values creativity and quality.