Head Chef - Milton Keynes

Blue Arrow; Milton Keynes; On-site; GBP 32,000 - 35,000; Full time

Benefits offered by this job

Meals on duty

Employee discount scheme

Training & development

Job summary

Blue Arrow is recruiting for an experienced Head Chef in Milton Keynes to lead a busy kitchen and drive a high-performing team. You will own the kitchen operation, ensure food quality, manage costs, stock and supplier relationships, while maintaining safety and hygiene standards.

The role offers a competitive salary and opportunities for development within a supportive hospitality environment.

Qualifications

• Experience as Head Chef or Senior Sous Chef in busy hospitality.
• Strong leadership and team management skills.
• Excellent knowledge of HACCP and food hygiene laws.
• Proven ability to manage food costs, stock and labour budgets.
• Able to thrive in fast-paced environments with high standards.

Responsibilities

• Oversee daily kitchen operations and service delivery.
• Ensure exceptional food quality and consistent presentation.
• Lead, train and develop the kitchen team.
• Create staff rotas aligned with labour budgets.
• Monitor stock levels and supplier relationships.
• Maintain HACCP compliance and food safety records.
• Drive menu delivery and seasonal offerings.
• Maintain clean, safe and well-organised kitchen.

Skills

Leadership

People management

Food safety HACCP

Budgeting

Stock control

Communication

Job description

Head Chef

Location: Milton Keynes

Salary: £32,000 - £35,000 per annum

Blue Arrow is recruiting for an experienced Head Chef on behalf of our client. This is an exciting opportunity for a passionate culinary professional to take ownership of a busy kitchen operation, lead a talented team, and deliver an outstanding dining experience.

The Role

As Head Chef, you will be responsible for overseeing all kitchen activities, ensuring exceptional food quality, maintaining compliance standards, and driving a high-performing kitchen team. You will play a key role in the day-to-day success of the operation while supporting business objectives through effective cost and stock management.

Key Responsibilities

Kitchen Leadership

• Manage the daily operation of the kitchen, ensuring smooth and efficient service.
• Maintain high standards of food preparation, presentation, and consistency.
• Supervise service periods and ensure dishes are delivered within expected timeframes.
• Create a well-organised, clean, and productive working environment.
• Monitor kitchen performance and implement improvements where needed.

Team Management

• Lead, train, and motivate the kitchen brigade to achieve excellent results.
• Produce staff rotas that align with business requirements and labour budgets.
• Support employee development through coaching, training, and regular feedback.
• Encourage a positive team culture built on collaboration and professionalism.
• Manage team performance and support succession planning within the kitchen.

Compliance & Food Safety

• Ensure all food safety, hygiene, and health & safety regulations are consistently met.
• Maintain HACCP procedures and complete all required documentation.
• Oversee allergen management processes and food labelling requirements.
• Promote a culture of compliance and safe working practices.
• Maintain excellent food hygiene standards across all kitchen areas.

Stock & Financial Performance

• Manage stock levels, ordering processes, and supplier relationships.
• Monitor food costs and implement measures to maximise profitability.
• Minimise waste through effective stock rotation and portion control.
• Work within agreed labour and food cost targets.
• Support the wider management team in achieving commercial objectives.

Quality & Menu Delivery

• Ensure recipes and menu specifications are followed accurately.
• Collaborate with management on menu enhancements and seasonal offerings.
• Drive continuous improvement in food quality and customer satisfaction.
• Oversee maintenance of kitchen equipment and facilities.

About You

• Previous experience as a Head Chef, Kitchen Manager, or Senior Sous Chef within a busy restaurant or hospitality environment.
• Strong leadership and people management skills.
• Excellent understanding of food hygiene legislation and HACCP procedures.
• Experience managing food costs, stock control, and labour budgets.
• Ability to thrive in a fast-paced environment while maintaining high standards.
• Passion for creating quality food and leading successful teams.
• Strong organisational, communication, and problem-solving skills.

What's on Offer?

• Competitive salary of £32,000 - £35,000 per annum.
• Excellent opportunities for career development and progression.
• Meals provided whilst on duty.
• Employee discount scheme.
• Ongoing training and professional development.
• Supportive and friendly working environment.

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people