Head Culinary Development Chef (Hiring Immediately)

JR United Kingdom; Newcastle upon Tyne; On-site; GBP 30,000 - 50,000; Full time

Job summary

Join an innovative and dynamic restaurant group as a Senior Sous Chef, where you will lead a passionate kitchen team to deliver exceptional dining experiences. This role focuses on fostering a positive work environment while ensuring the highest standards in food safety and preparation. With a commitment to inclusivity and personal growth, you will inspire your team to excel and drive the restaurant's performance. Enjoy a range of benefits including a bonus scheme, flexible earning options, and generous discounts. This is a fantastic opportunity to grow your culinary career in a vibrant and supportive setting.

Benefits

Bonus scheme – up to £3,000 annually

Access to earnings before payday

Share of tips

Free food on shift

50% off outside of work

Family-friendly policies

Early access to new menus

Dry-cleaned chef whites provided

Gym memberships

Long service awards

Qualifications

• Experience as a Head Chef or Senior Sous Chef in a fast-paced environment.
• Strong communication skills and a caring approach.

Responsibilities

• Create a supportive environment and nurture talent within the team.
• Ensure high standards in food preparation and safety.

Skills

Leadership

Communication Skills

Food Safety Standards

Problem Solving

Kitchen Financial Management

Job description

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Head Culinary Development Chef (Hiring Immediately), Newcastle-upon-Tyne, Tyne and Wear

Client: Wagamama

Location: Newcastle-upon-Tyne, Tyne and Wear, 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 difference and value personality over perfection. With over 165 restaurants, we are looking for a Senior Sous Chef to join us on our journey to nourish from bowl to soul.

The Role:

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

Responsibilities include:

• Creating a caring and supportive environment, celebrating successes, and nurturing talent within your team.
• Ensuring an exceptional guest experience by maintaining high standards in food preparation and safety.
• Managing kitchen standards, including health and safety, food safety, and financial performance aspects like gross profit, stock control, and labor costs.
• Building a coaching culture through recruitment and ongoing development, fostering personal and professional growth.
• Quick thinking and problem-solving to address challenges proactively.

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 with a caring approach.
• Experience maintaining high standards in food safety, health, and safety.
• Understanding of kitchen financials, including gross profit and stock control.
• Ability to manage labor costs and adapt to changing demands.
• Leadership qualities that inspire and engage teams.
• Commitment to creating an inclusive, respectful environment.
• Forward-thinking and decisive problem-solving skills.

Benefits:

• Bonus scheme – up to £3,000 annually.
• Access up to 30% of earnings before payday with Wagestream.
• Share of tips (tips go entirely to the team, vary by restaurant).
• Free food on shift and 50% off outside of work.
• Industry-leading family-friendly policies, including full pay for 26 weeks for expectant or adopting parents.
• Early access to new menus.
• Dry-cleaned chef whites provided.
• Wagamama parties and nationwide recognition programs.
• Additional benefits: pension, holiday, training, cycle scheme, discounts, gym memberships, long service awards.

Be You, Be Wagamama

Wagamama is proudly part of Disability Confident.

*Tips are entirely at guest discretion, vary by restaurant, and are not guaranteed wages.