Head Chef – Weekdays, Lead High-Volume Kitchen

Contract Options; Normanton on Trent; On-site; GBP 40,000 - 42,000; Full time

Benefits offered by this job

No weekend work

20 days annual leave + bank holidays

Free on-site parking

Career development opportunities

Supportive management

Job summary

Contract Options is recruiting an experienced Head Chef for a Monday to Friday role in Slough. You will lead a busy kitchen in a high-volume contract catering operation, delivering fresh breakfast and lunch to staff dining and a deli bar.

The role offers £40,000–£42,000 per year, no weekend work, 20 days annual leave plus bank holidays, free on-site parking and good public transport access. You’ll manage a team of 5–6 chefs, control stock and food costs, and uphold food safety standards while

Qualifications

• Proven experience leading a busy kitchen and kitchen brigade.
• Strong commercial awareness including cost control and GP targets.
• Experience working to menu specifications and cooking from scratch.

Responsibilities

• Lead and develop a team of 5–6 chefs, overseeing daily kitchen operation.
• Deliver fresh breakfast and lunch service in a high-volume staff dining environment.
• Manage ordering, stock control, food costs, GP targets and kitchen administration.
• Maintain high standards of food quality, presentation, hygiene and health & safety.
• Manage labour effectively and ensure efficient kitchen operation.
• Train, motivate and develop the kitchen team in collaboration with General Manager.

Skills

Team leadership

Commercial awareness

Food cost management

Stock control

Menu adherence

Food safety

Communication skills

Stress management

Job description

Contract Options is recruiting an experienced Head Chef for a Monday to Friday role in Slough. You will lead a busy kitchen in a high-volume contract catering operation, delivering fresh breakfast and lunch to staff dining and a deli bar.

The role offers £40,000–£42,000 per year, no weekend work, 20 days annual leave plus bank holidays, free on-site parking and good public transport access. You’ll manage a team of 5–6 chefs, control stock and food costs, and uphold food safety standards while