Head Chef-Seafood restaurant

C&E Recruitment; Alcombe; On-site; GBP 40,000 - 60,000; Full time

Job summary

A leading recruitment firm is seeking an experienced Head Chef for a charming seasonal seafood restaurant in Alcombe, England. You will lead the kitchen team, ensuring exceptional food quality and guest experiences, while having the freedom to design the menu. The ideal candidate will have at least two years of shellfish experience and a passion for using local ingredients. This role requires flexibility in hours, especially during the summer months, with a schedule that includes breaks on Sundays, Mondays, and Tuesdays.

Benefits

£20 per hour

Tips on top of hourly rate

40-48 hour week

Freedom on menu design

Sundays and Mondays off

Seasonal changing menu

Qualifications

• Minimum of 2 years' shellfish experience as a Sous Chef or Head Chef in a quality restaurant.
• Comfortable with flexible hours during a busy summer service.

Responsibilities

• Oversee daily kitchen operations and manage service prep.
• Deliver exceptional food and guest experiences.
• Design seasonal menu options.

Skills

Strong organisational skills

Attention to detail

Passion for seasonal cooking

Good understanding of health and safety legislation

Flexibility to work busy summer services

Job description

Head Chef - Restaurant

We are looking for an experienced Head Chef to lead the kitchen team at this charming seasonal seafood restaurant. As Head Chef, you will oversee daily kitchen operations, manage service prep, and work and deliver exceptional food and guest experiences.

The Perks

• £20 per hour
• Tips on top of hourly rate
• 40-48-hour week
• Freedom on menu design
• Sunday evenings off as well as Mondays and Tuesdays
• Seasonal changing menu

The Place

A seasonal seafood restaurant known for its locally sourced menus and warm hospitality. The venue operates March through September, offering lunch and dinner services in a relaxed yet refined setting.

The Person

The ideal Head Chef will have the following :

• A minimum of 2 years' shellfish experience as a Sous Chef or Head Chef in a quality restaurant
• Strong organisational skills and attention to detail
• A passion for seasonal cooking and local ingredients
• Good understanding of all applicable health and safety legislation
• Comfortable with flexible hours and busy summer service
• March to September: Wednesday-Sunday lunch service, Wednesday-Saturday dinner service
• Closed December to February
• Available for February start (Interview starting immediately)