Lead/Sous Chef - High-Volume Kitchen, Belfast

Vanrath; Belfast City District; On-site; GBP 32,000 - 48,000; Full time

Benefits offered by this job

Competitive salary structure

Flexible rotas

Private healthcare

Staff discounts

Progression opportunities

Supportive team

Job summary

Vanrath are partnering with a well-established Belfast restaurant to recruit experienced chefs for a busy, high-quality kitchen.

The Head Chef / Sous Chef will lead a section, train junior chefs, manage stock and ensure HACCP and food safety standards while collaborating with the Executive Chef on menu development.

This full-time, permanent role offers a structured payscale, private healthcare, staff discounts and clear progression opportunities within a passionate team.

Qualifications

• At least 3 years' experience at Senior Chef de Partie level or above in a quality restaurant or busy kitchen.
• Experience running a section or the pass in a high-volume kitchen.
• Experience training and developing junior chefs.
• Working knowledge of stock control, ordering and waste management.
• Level 2 Food Hygiene qualification or above, with HACCP knowledge.
• Flexibility to work evenings and weekends.

Responsibilities

• Cooking fresh, high-quality dishes to a consistent standard during busy, high-volume service.
• Running a section or the kitchen, taking ownership of every plate that leaves the pass.
• Working alongside the Executive Chef on specials and menu development.
• Supporting the training and development of junior chefs.
• Controlling stock and wastage, and helping drive kitchen efficiency.
• Upholding food safety, health & safety and hygiene standards at all times.

Skills

Senior Chef de Partie experience

Section ownership

Training junior chefs

Stock control

Level 2 Food Hygiene / HACCP

Evenings & weekends flexibility

Education

Level 2 Food Hygiene qualification or above

Job description

Vanrath are partnering with a well-established Belfast restaurant to recruit experienced chefs for a busy, high-quality kitchen.

The Head Chef / Sous Chef will lead a section, train junior chefs, manage stock and ensure HACCP and food safety standards while collaborating with the Executive Chef on menu development.

This full-time, permanent role offers a structured payscale, private healthcare, staff discounts and clear progression opportunities within a passionate team.