Head Chef - Leeds - Brasserie - Live In Available

RGIT Australia; Leeds; On-site; GBP 30,000 - 50,000; Full time

Benefits offered by this job

Company events

Cycle to Work scheme

Free meals on duty

50% discount on food & beverage

Employee of the Month programme

Free parking

Referral programme

Discounted hotel stays

Discounted food & beverage

Job summary

RGIT Australia is looking for an experienced Head Chef to lead a contemporary Brasserie in North Leeds within a busy hotel. The kitchen focuses on seasonal menus and locally sourced produce and caters for a variety of dining experiences.

The successful candidate will manage kitchen operations, food production, and menu innovation while supporting events and ensuring a high-quality dining experience in a fast-paced environment.

Qualifications

• Previous experience as a Head Chef or Senior Sous Chef in a high-volume environment.
• Strong leadership and team development skills.
• Excellent organisational and communication abilities.
• Solid understanding of food cost control and kitchen financials.

Responsibilities

• Lead all aspects of kitchen operations and food production.
• Create and develop seasonal menus.
• Maintain high standards of food quality and presentation.
• Recruit, train, and develop the kitchen team.
• Manage stock control and supplier relationships.
• Ensure compliance with food hygiene and health standards.

Skills

Leadership

Menu innovation

Kitchen financials

Food cost control

Job description

Salary negotiable based on experience + Tronc.

Accommodation can be available if required.

5 days over 7

Reporting to the Executive Chef.

• Company events
• Cycle to Work scheme
• Free meals on duty
• 50% discount on food & beverage
• Employee of the Month programme
• Free parking
• Referral programme
• Discounted hotel stays across the portfolio
• Discounted food & beverage across the portfolio

The Role

An exciting opportunity for an experienced Head Chef to lead a contemporary Brasserie within a well-established hospitality venue in North Leeds. Set within a busy hotel and events operation, the kitchen delivers modern British dining with a strong focus on seasonal menus, locally sourced produce, small plates, afternoon tea, Sunday lunch, and banqueting events.

The site offers multiple food and beverage outlets and caters for hotel guests, private functions, conferences, and local diners, creating a varied and fast-paced kitchen environment. The successful candidate will primarily oversee the Brasserie operation while also supporting banqueting and event service when required.

This role would suit a passionate and hands-on chef leader who thrives in a quality-driven environment and is confident managing both high-volume service and team development.

Key Responsibilities

• Lead all aspects of kitchen operations and food production
• Create and develop seasonal menus
• Maintain high standards of food quality and presentation
• Recruit, train, and develop the kitchen team
• Manage stock control, supplier relationships, and kitchen budgets
• Monitor food costings and minimise waste
• Ensure all food hygiene, health & safety, and legal compliance standards are met
• Drive innovation and consistency across all food offerings
• Work closely with Front of House teams to ensure smooth service delivery
• Maintain a clean, safe, and positive kitchen environment

About You

• Previous experience as a Head Chef or Senior Sous Chef in a high-volume hospitality environment
• Strong leadership and team development skills
• Excellent organisational and communication abilities
• Passion for fresh food, quality service, and menu innovation
• Solid understanding of food cost control and kitchen financials
• Flexible approach with the ability to support multiple service areas when needed

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