Head Chef - Lead Fresh Local Menu, No Evening Shifts

Klondyke Group; Woodmansey; On-site; GBP 28,000 - 42,000; Full time

Benefits offered by this job

6 weeks Annual Leave

Free Parking

Health Cash Plans

Staff discounts

Job summary

Klondyke Group is seeking a Head Chef to lead the team at our Woodmansey Garden Centre restaurant. The role is full-time, 45 hours per week across five days, with weekend work but no evenings or split shifts.

Our on-site bakery and local produce form the core of a vibrant menu, and you will drive daily operation and culinary standards. You will plan menus, manage the kitchen team, monitor stocks and GP targets, ensure food hygiene, and collaborate with the Restaurant Manager to deliver

Qualifications

• Successful and experienced Head Chef with the ability to manage a large team.
• Friendly, with an engaging personality and a genuine love for customer service.
• Strong communicator who can motivate and develop the team to deliver with enthusiasm and great personality.
• Knowledgeable in Food Hygiene and Health and Safety requirements.
• Commercially aware to achieve sales and profit targets.
• Passion for delivering the highest quality food and service.

Responsibilities

• Lead the daily operation of the kitchen, you will be ‘hands on’.
• Plan menus and daily specials within company framework.
• Plan and manage the chef and kitchen team in the preparation of all meals.
• Monitor stock levels and manage stock orders and carry out weekly stock count to ensure GP targets are achieved.
• Manage the cleaning of equipment and working areas to the highest food hygiene standards.
• Plan rotas and holidays to meet service level requirements.
• Work closely with the Restaurant Manager to achieve the highest standards, service and sales.

Skills

Kitchen leadership

Menu planning

Stock control

Food hygiene

Team training

Customer service

Job description

Klondyke Group is seeking a Head Chef to lead the team at our Woodmansey Garden Centre restaurant. The role is full-time, 45 hours per week across five days, with weekend work but no evenings or split shifts.

Our on-site bakery and local produce form the core of a vibrant menu, and you will drive daily operation and culinary standards. You will plan menus, manage the kitchen team, monitor stocks and GP targets, ensure food hygiene, and collaborate with the Restaurant Manager to deliver