Head Chef - Lead High-Volume Kitchen, Inspire & Grow

Zizzi Ristorante; Norwich; On-site; GBP 48,000 - 62,000; Full time

Benefits offered by this job

Annual bonus up to £7,000

Head Chef roadshows

Earned wages access via Stream

Free meals on shift

50% off when off shift

24/7 Virtual GP

Employee Assistance Program

Discounts on travel, cinema and brands

Job summary

Zizzi Ristorante in Norwich is seeking a Head Chef who brings energy, food passion, and fun to an open kitchen. You will partner with the General Manager to own food quality and financial results, leading a high-energy team across both dine-in and delivery channels.

You will recruit, train, and develop chefs, champion kitchen safety and cleanliness, and own costs, labour, and service metrics to continually outperform yesterday.

Qualifications

• Proven leadership experience running a kitchen team (Head Chef or strong Sous Chef) in a high-volume, multi-channel setting.
• Experience managing food costs, stock, and labour budgets.
• Ability to recruit, train and develop chefs, and mentor junior team members.
• Strong focus on safety, kitchen cleanliness, and food safety standards.
• Ability to deliver high-quality food consistently and drive commercial results with senior management.

Responsibilities

• Lead your kitchen team to deliver exceptional food quality across dine-in and delivery channels.
• Recruit, train and develop your chefs, cultivating a high-performance kitchen culture.
• Control costs, stock, labour budgets and monitor service metrics to improve performance.
• Maintain safety, cleanliness and food safety compliance at all times.
• Collaborate with the General Manager to drive commercial results and a standout restaurant experience.

Job description

Zizzi Ristorante in Norwich is seeking a Head Chef who brings energy, food passion, and fun to an open kitchen. You will partner with the General Manager to own food quality and financial results, leading a high-energy team across both dine-in and delivery channels.

You will recruit, train, and develop chefs, champion kitchen safety and cleanliness, and own costs, labour, and service metrics to continually outperform yesterday.