Head Culinary Strategist (Hiring Immediately)

JR United Kingdom; Telford; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading restaurant chain is seeking a Senior Sous Chef in Telford. The role involves leading the kitchen team, ensuring high food quality, and fostering a positive work environment. Join a company that values individuality and inclusivity, with various benefits including a bonus scheme and family-friendly policies.

Benefits

Bonus scheme – up to £3,000 annually

Access up to 30% of earnings before payday with Wagestream

Free food on shift and 50% off outside work

Industry-leading family-friendly policies

Recognition programs like the nationwide Wok Star

Additional benefits: pension, holiday, training

Qualifications

• Experience leading a kitchen team as a Head Chef or Senior Sous Chef.
• Proven experience in maintaining food, health, and safety standards.

Responsibilities

• Create a positive environment for the team and guests.
• Manage kitchen standards, including food safety and financial performance.
• Support in coaching and developing the team.

Skills

Leadership

Communication

Problem-solving

Job description

Head Culinary Strategist (Hiring Immediately), Telford

Client: Wagamama

Location: Telford, United Kingdom

Job Category: Other

EU work permit required: Yes

Job Views: 4

Posted: 12.05.2025

Expiry Date: 26.06.2025

Job Description:

Senior Sous Chef | Full Time

Wagamama, with over 165 restaurants, is looking for a Senior Sous Chef to join our team. We celebrate difference and value personality over perfection — we call it be you, be wagamama. 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 in coaching and developing your team to excel while driving restaurant performance and delivering excellent results.

What You Will Do:

• Create a positive environment where your team feels cared for and listened to, celebrating successes. Prioritize nurturing and developing talent, role modeling a coaching culture.
• Ensure an excellent guest experience by maintaining high standards for food quality, safety, and hygiene, whether through your efforts or your team’s.
• Manage kitchen standards, including food safety, health and safety, and financial performance, including gross profit, stock control, and labour costs.
• Build a coaching culture within your team, working with your head chef on recruitment and ongoing development, fostering personal and professional growth.
• Be a forward-thinking problem solver, capable of quick decision-making.

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 an ability to have genuine conversations and support your team.
• Proven experience in maintaining food, health, and safety standards.
• Understanding of kitchen financials, including gross profit and stock control.
• Ability to manage labour costs and adapt to changing demands.
• Leadership qualities that inspire and engage your team to grow and succeed.
• Commitment to creating an inclusive, respectful environment.
• Problem-solving skills and the ability to think on your feet.

Benefits:

• Bonus scheme – up to £3,000 annually
• Access up to 30% of earnings before payday with Wagestream
• Share of tips (tips go directly to the team, vary by restaurant)
• Free food on shift and 50% off outside work
• Industry-leading family-friendly policies: 26 weeks full pay + 13 weeks half pay for expectant or adopting parents
• Early access to new menus
• Dry-cleaned chef whites provided
• Wagamama parties and VIP guest events
• Recognition programs like the nationwide Wok Star
• Additional benefits: pension, holiday, training, cycle schemes, discounts, gym memberships, long service awards

Our Commitment:

Wagamama is proudly part of Disability Confident. We celebrate individuality and are committed to inclusivity.

*Tips are entirely at guest discretion and vary by restaurant. They are not guaranteed wages and are not considered part of the employee’s salary.