Head Chef: High-Volume Catering Leader & Menu Innovator

Equipment Sales & Service Limited.; Gloucester; On-site; GBP 38,000 - 52,000; Full time

Job summary

Eurest is seeking an experienced Head Chef to lead a high-volume kitchen at SafranGroup in Gloucester. You will drive an exceptional food offer, oversee purchasing, stock control, supplier relationships, and food safety, while developing the kitchen team and maintaining strong operational standards.

You will plan menus, manage food production at scale and collaborate with the site team and client to continually improve the food offer and customer experience.

Qualifications

• Minimum 2 years' experience as Head Chef or Senior Sous Chef in a high-volume catering environment.
• Proven ability to manage food production at scale.
• Experience maintaining food safety systems in line with HACCP and company standards.
• Experience managing purchasing, stock and supplier relationships.
• Experience using catering management systems.
• Strong leadership, communication and organisational skills.

Responsibilities

• Lead and develop kitchen team to deliver consistently high standards.
• Manage high-volume production while maintaining quality, presentation and consistency.
• Plan menus and ensure the food offer meets customer expectations.
• Control stock, waste and food costs to maximise commercial performance.
• Ensure all food safety, hygiene and HACCP procedures are followed.
• Maintain high standards of cleanliness and health and safety across the kitchen.

Skills

Leadership

High-volume catering

Menu planning

HACCP compliance

Purchasing & stock control

Supplier relationships

Team development

Tools

Catering management systems

Stock management software

Job description

Eurest is seeking an experienced Head Chef to lead a high-volume kitchen at SafranGroup in Gloucester. You will drive an exceptional food offer, oversee purchasing, stock control, supplier relationships, and food safety, while developing the kitchen team and maintaining strong operational standards.

You will plan menus, manage food production at scale and collaborate with the site team and client to continually improve the food offer and customer experience.