Head Chef | Lead Multi-Outlet Kitchen, Grow with Us

BaxterStorey; Broughton; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

28 days holiday

Birthday off

Enhanced maternity leave (24 weeks)

Carer leave

Wedding/commitment day leave

Free meals on shift

Training & development

Apprenticeships opportunities

Pension and life insurance

Perkbox discounts

Employee assistance programme

Cycle to work

Job summary

BaxterStorey is searching for a Head Chef to lead busy kitchen operations across multiple outlets. You will be responsible for planning, cooking, presenting meals to high standards and managing stock and costs. Strong leadership and food-safety expertise are essential.

You’ll drive training and development, foster a collaborative team culture, and continuously evolve menus while delivering on quality and guest satisfaction.

Qualifications

• Proven experience as head chef or senior sous in busy kitchens.
• Strong leadership and team development skills.
• Proficient in menu planning and costing.
• Solid understanding of health, safety and hygiene standards.

Responsibilities

• Manage smooth operations of kitchens across multiple outlets.
• Plan, prepare, cook and present food to required standards.
• Ensure supplies issued, rotated, and stock takes conducted.
• Set objectives and oversee day-to-day kitchen operations including recruitment.
• Assess staff performance and identify training needs.
• Keep up-to-date with food trends and ingredients.
• Meet financial targets and maximise commercial opportunities.
• Ensure compliance with health, safety, food safety and environmental legislation.

Skills

Kitchen leadership

Team development

Menu planning

Budgeting & costs

Food safety

Interpersonal skills

Education

Culinary qualification

Tools

Kitchen management systems

HACCP knowledge

Job description

BaxterStorey is searching for a Head Chef to lead busy kitchen operations across multiple outlets. You will be responsible for planning, cooking, presenting meals to high standards and managing stock and costs. Strong leadership and food-safety expertise are essential.

You’ll drive training and development, foster a collaborative team culture, and continuously evolve menus while delivering on quality and guest satisfaction.