Head Chef – Gastro Pub

Collins King & Associates; Woking; On-site; GBP 55,000 - 60,000; Full time

Job summary

Head Chef position at a busy gastropub in Woking is open. You will report to the owner and lead all aspects of the kitchen, ensuring exceptional standards and contributing to a loyal customer base.

The role involves mentoring chefs, overseeing finances, creating menus, and working about 48 hours per week across shifts.

Qualifications

• Previous Head Chef experience in busy pubs/restaurants.
• Strong passion for fresh, seasonal produce and changing menus.
• Sound financial awareness including ordering and rota planning.
• Proficient training in Food Safety, Health & Safety and HACCP.

Responsibilities

• Lead and mentor a medium-size kitchen team.
• Oversee all kitchen operations and menus.
• Manage ordering, stock control and rota planning.

Skills

Team leadership

Menu planning

Food safety

Budgeting

Job description

Head Chef - Gastro Pub - £55k - £60k

We are currently recruiting for a Head Chef for an established, independently owned gastropub located in Woking. The venue comprises several indoor and outdoor dining and event spaces and serves creative, fresh British cuisine. The successful Head Chef will report directly to the business founder and owner and will be responsible for all aspects of the kitchen operation, ensuring exceptional standards and helping to build on an excellent existing reputation and loyal customer base.

Responsibilities

• Report directly to the business founder and owner.
• Be responsible for all aspects of the kitchen operation.
• Ensure exceptional standards and help build on the existing reputation and loyal customer base.
• Mentor, develop and retain a medium-size team of chefs.
• Oversee financial aspects, including ordering and rota writing.
• Create menus and dish specifications.
• Work circa 48 hours per week on a mixture of shifts.

Qualifications

• Previous experience as a Head Chef within busy fresh-food pubs and restaurants.
• Passion for working with fresh, seasonal produce and utilising ingredients from select suppliers, showcased through regularly changing menus and specials.
• Sound financial awareness and experience of ordering and rota writing.
• Proficient training in Food Safety, Health & Safety and HACCP.
• Ability to work circa 48 hours per week and manage a mixture of shifts.