Head Chef – Creative Kitchen Lead (Carvery)

British Garden Centres; Scarborough; On-site; GBP 24,000 - 31,000; Full time

Benefits offered by this job

No evening work

Meal discounts (50%)

Store discounts (20%)

Woodthorpe Park discounts

Job summary

British Garden Centres is seeking an experienced Kitchen Chef to manage busy kitchen operations at our Irton site. You will oversee food preparation, ensure dishes meet quality standards, and work with a team to deliver consistent results.

The role requires carvery experience, HACCP knowledge, and the ability to coach staff, manage stock and waste, and keep safety at the forefront. 40-hour weeks, permanent contract, weekdays and weekends.

Qualifications

• Experience of working in a busy kitchen.
• Creative at making dishes but also able to work to specs.
• Experience of cooking carvery is an advantage.
• Knowledge of HACCP.
• Able to manage multiple orders.
• Professionalism and reliability.
• Remain calm under pressure.
• Good time management.
• Level 3 basic food hygiene is an advantage.
• To be able to coach and develop a team.
• Stock and waste management experience.

Responsibilities

• Controlling and directing the food preparation process.
• Approving and polishing dishes before they reach the customer.
• Managing and working closely with other Chefs of all levels.
• Creating menu items, recipes and developing dishes ensuring variety and quality.
• Determining food inventory needs, stocking, and ordering.
• Ensuring kitchen meets sanitary and food safety guidelines.
• Health and safety responsibility.
• Food hygiene practices enforcement.
• Team management with high attention to detail.

Skills

Kitchen experience

Carvery experience

HACCP knowledge

Staff coaching

Stock and waste management

Calm under pressure

Time management

Education

Level 3 food hygiene (adv)

Tools

COSHH awareness

Job description

British Garden Centres is seeking an experienced Kitchen Chef to manage busy kitchen operations at our Irton site. You will oversee food preparation, ensure dishes meet quality standards, and work with a team to deliver consistent results.

The role requires carvery experience, HACCP knowledge, and the ability to coach staff, manage stock and waste, and keep safety at the forefront. 40-hour weeks, permanent contract, weekdays and weekends.