Lead Chef

Chester Zoo; Chester; On-site; GBP 26,865 - 32,835; Full time

Benefits offered by this job

33 days annual leave

Staff family pass

Complimentary tickets for friends and family

Access to a healthcare plan

Employer-contributory pension scheme

Complimentary access to staff events

Job summary

Chester Zoo is looking for a Lead Chef to join our culinary team, responsible for delivering exceptional dining experiences across our venues. You will manage kitchen operations, support the Sous Chef, and ensure high standards of food quality and sustainability.

This permanent position offers a salary of £29,850 per annum for a 40-hour week, along with paid overtime, annual leave, and various staff benefits including complimentary tickets and a healthcare plan.

Qualifications

• Demonstrable experience of chef skills in a high-volume business.
• Understanding of current restaurant and event food trends.
• Good knowledge of COSHH and workplace application.

Responsibilities

• Support day-to-day running of the kitchen.
• Act as first point of contact for service recovery.
• Devise on-trend menus for all venues.

Skills

Chef skills in high‑volume business

Customer service skills

Stock handling

Communication and coaching skills

Education

Minimum Level 2 Food Safety qualification

Job description

Love creating exceptional food in a kitchen where every day brings something new? Join the talented culinary team at Chester Zoo as a Lead Chef and help deliver memorable dining experiences across our unique collection of venues. From the vibrant flavours of Manado, our Asian‑inspired street food kitchen, to the comforting favourites served in our colleague canteen, and the fresh, seasonal dishes at our award‑winning gastro pub, The Oakfield, you'll have the opportunity to develop your skills, work with quality ingredients, and be part of a team that’s passionate about great food, collaboration, and making every visit special. All of our kitchens are led by our sustainable values. We work hard to source high‑quality, local, and seasonal produce, and are making progress towards zero‑waste kitchens by 2030. We also partner with our suppliers to ensure only ethically sourced palm oil enters our kitchens. Our venues, all held within our 128‑acre site of stunning gardens, will jointly operate a turnover of £12.5 million. As a not‑for‑profit, everything we make is reinvested into conservation both here in the UK and around the world. Your role will play a huge part in delivering our mission.

The Role

You will be directly responsible for supporting the Sous Chef and Head Chef, ensuring the department drives the provision of fresh, quality ingredients while meeting our sustainable values.

What you will do

• Provide support in the day‑to‑day running of the kitchen and deputise for the Sous Chef in their absence.
• Act as the first point of contact for service recovery.
• Help devise and deliver on‑trend menus for the restaurant, gastro pub, and events, ensuring all venues maintain their world‑class reputation.
• Produce food for customers to the highest standards, maximizing profit and delivering world‑class experiences.
• Train and mentor Chef de Parties, Line Chefs, and seasonal team members to ensure effective and efficient work practice.
• Collaborate with the front‑of‑house team to ensure seamless delivery.
• Ensure health and hygiene standards, standard operating procedures, and safe working practices are followed, including HACCP compliance.
• Maintain correct daily stock levels, place order requests to the Sous Chef, accept deliveries, and rotate stock as required.

What’s in it for you

• Permanent contract at £29,850 per annum based on 40 hours per week.
• Paid overtime for all agreed additional hours.
• 33 days annual leave.
• Staff family pass – visit the zoo during your time off.
• Multiple complimentary tickets for friends and family.
• Access to a healthcare plan.
• Complimentary access to staff events and special experiences held throughout the year.
• Employer‑contributory pension scheme.

Our Requirements

• Demonstrable experience of chef skills in a high‑volume business, including hotels, venues, restaurants, pubs, and contract catering.
• Understanding of current restaurant and event food trends.
• Excellent customer service skills.
• Experience in stock handling.
• Minimum Level 2 Food Safety qualification.
• Good knowledge of COSHH and workplace application.
• Good communication and coaching skills.