Head Chef: Lead Seasonal Menus & Dynamic Team Kitchen

Gather + Gather; Reading; On-site; GBP 36,000 - 44,000; Full time

Benefits offered by this job

Personal Development and Training

Life assurance scheme

Pension scheme

Holiday allowance

Healthcare Support App access

Eye care

Wellbeing strategy and EAP

Family friendly support

Social events and leadership updates

Holiday purchase scheme

Volunteering days

Professional subscriptions

Recognition schemes and awards

Long service awards

Discount vouchers

Job summary

Gather & Gather is recruiting for a Head Chef to join our team at Thales in Reading. The role leads day-to-day kitchen operations and delivers 150–200 lunch covers per day, while creating exciting fresh menus and a varied offer across breakfast, hot lunches, salad bar, bakery, hospitality and events.

You will introduce seasonal menus, chef-led pop-ups and BBQs, manage food prep, stock, costs and lead the Commis Chef to maintain high standards of quality, hygiene and safety.

Responsibilities

• Lead the day-to-day kitchen operation, delivering 150–200 lunch covers per day.
• Create fresh, exciting menus and continually develop and improve the food offer.
• Deliver a varied offer across breakfast, hot lunches, salad bar, bakery, hospitality and events.
• Introduce seasonal menus, themed days, chef-led pop-ups and BBQs to keep the offer fresh.
• Manage food preparation, ordering, stock control and food costs.
• Lead and develop the Commis Chef, creating a positive and supportive kitchen environment.
• Maintain excellent standards of food quality, presentation, hygiene and food safety.
• Take ownership of kitchen compliance, due diligence and safe working practices.
• Fully deputise for the Catering Manager when required, overseeing the wider catering operation and FOH team.
• Bring creativity, energy and new ideas to continually raise the standard of the food offer.

Job description

Gather & Gather is recruiting for a Head Chef to join our team at Thales in Reading. The role leads day-to-day kitchen operations and delivers 150–200 lunch covers per day, while creating exciting fresh menus and a varied offer across breakfast, hot lunches, salad bar, bakery, hospitality and events.

You will introduce seasonal menus, chef-led pop-ups and BBQs, manage food prep, stock, costs and lead the Commis Chef to maintain high standards of quality, hygiene and safety.