Head Chef – Lead Kitchen, Innovative Menus & Flexible Hours

Shepherd Neame Ltd; Canterbury; On-site; GBP 19,000 - 30,000; Full time

Benefits offered by this job

Hourly pay plus tips

Early wage withdrawal scheme

25% food & drink discounts at Shepherd

25% discount on overnight stays at M.H

Up to 40% off Visitor Centre Shop

Exclusive discounts via Sheps Hut

Workplace Mental Health Platform

Company pension plan

Career development opportunities

Flexible working hours

Job summary

Shepherd Neame Ltd in Canterbury is seeking a Head Chef to oversee all kitchen operations, from menu planning to service delivery. You will lead, motivate and develop the kitchen team to achieve high standards and ensure dishes are prepared to company specifications.

This role calls for strong leadership, a passion for creating outstanding dishes, and the ability to drive cost efficiency, hygiene and seasonal menus while working closely with the General Manager to deliver an exceptional guest

Qualifications

• Leadership experience in a professional kitchen.
• Ability to plan and develop menus with consistency.
• Strong focus on hygiene, safety and cost control.

Responsibilities

• Oversee all kitchen operations from menu planning to service delivery.
• Lead, motivate and develop the kitchen team to high standards.
• Ensure dishes are prepared to company specifications.
• Manage stock, ordering and cost efficiency.
• Maintain strict hygiene and safety compliance.
• Drive menu development and seasonal specials.
• Collaborate with the General Manager to deliver an exceptional guest experience.

Skills

Kitchen Management

Team Leadership

Menu Development

Quality Assurance

Job description

Shepherd Neame Ltd in Canterbury is seeking a Head Chef to oversee all kitchen operations, from menu planning to service delivery. You will lead, motivate and develop the kitchen team to achieve high standards and ensure dishes are prepared to company specifications.

This role calls for strong leadership, a passion for creating outstanding dishes, and the ability to drive cost efficiency, hygiene and seasonal menus while working closely with the General Manager to deliver an exceptional guest