Head Culinary Development Chef (Hiring Immediately)

JR United Kingdom; Lincoln; On-site; GBP 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a Senior Sous Chef to lead a vibrant kitchen team in Lincoln. This role emphasizes the importance of creating a supportive environment while ensuring high standards in food preparation and guest experiences. You will be responsible for coaching your team, maintaining food safety standards, and driving restaurant performance. With a commitment to inclusivity and respect, this position offers a unique opportunity to thrive in a fast-paced culinary setting. Enjoy a range of benefits including a bonus scheme, flexible payment options, and industry-leading family-friendly policies.

Benefits

Bonus scheme up to £3,000 annually

Access to 30% of earnings before payday

Share of tips

Free food on shift

50% off outside work

Paid leave for expectant or adopting parents

First access to new menus

Dry-cleaned chef whites provided

Recognition programs like 'Wok Star'

Pension scheme

Qualifications

• Experience leading a kitchen team as a Head Chef or Senior Sous Chef.
• Strong understanding of food safety and financial performance.

Responsibilities

• Foster a positive environment for team and guests.
• Support coaching and development of kitchen staff.

Skills

Leadership Skills

Food Safety Standards

Problem-Solving Skills

Communication Skills

Financial Management

Job description

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Head Culinary Development Chef (Hiring Immediately), Lincoln

Client: wagamama

Location: Lincoln, United Kingdom

Job Category: Other

EU work permit required: Yes

Job Views: 3

Posted: 08.05.2025

Expiry Date: 22.06.2025

Job Description:

Senior Sous Chef | Full Time

At Wagamama, we celebrate individuality and diversity. With over 165 restaurants, we are looking for a Senior Sous Chef to join our team and contribute to our mission to nourish from bowl to soul.

The Role

As a Senior Sous Chef, you will be an inspirational leader, fostering a positive environment for your team and guests. You will support coaching and developing your team to excel while driving restaurant performance and delivering excellent results.

What You Bring

• Focus on creating a caring and supportive environment, celebrating successes, and nurturing talent.
• Dedication to delivering an exceptional guest experience and maintaining high standards in food preparation.
• Experience in maintaining food, health, and safety standards, understanding financial aspects like gross profit, stock control, and labor costs.
• Ability to build a coaching culture, working with the Head Chef on recruitment and development.
• Problem-solving skills and the ability to make quick decisions.

What We Look For

• Experience leading a kitchen team as a Head Chef or Senior Sous Chef in a fast-paced environment.
• Strong communication skills, ensuring your team feels supported and heard.
• Experience in maintaining high standards of food safety and safety protocols.
• Understanding of financial performance, including gross profit and stock management.
• Ability to manage labor costs and adapt to changing demands.
• Leadership qualities that inspire and engage the team.
• Commitment to creating an inclusive and respectful environment.
• Problem-solving skills and quick decision-making abilities.

Benefits

• Bonus scheme up to £3,000 annually.
• Access to up to 30% of earnings before payday via Wagestream.
• Share of tips (tips are guest discretionary and vary by restaurant).
• Free food on shift and 50% off outside work.
• Industry-leading family-friendly policies, including paid leave for expectant or adopting parents.
• First access to new menus.
• Dry-cleaned chef whites provided.
• Wagamama parties and VIP guest events.
• Recognition programs like 'Wok Star'.

Additional benefits include pension scheme, holiday, training, cycle-to-work, retail and leisure discounts, gym memberships, and long service awards.

Be You, Be Wagamama

Wagamama is proudly part of Disability Confident.

*Tips are 100% for the team, vary by restaurant, and are discretionary.