Head Chef

Hopscotch; Schaumburg (IL); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a talented Head Chef to lead their kitchen operations. This role involves crafting a unique menu that celebrates British tradition while incorporating bold American flavors. You'll be responsible for managing a dynamic kitchen team, ensuring high standards of food quality and hygiene, and innovating weekly specials. If you have a passion for culinary excellence and enjoy working in a vibrant environment, this opportunity is perfect for you. Join a forward-thinking restaurant where your creativity and leadership will shine, and help create memorable dining experiences for guests.

Qualifications

• 5+ years as Head Chef or Senior Sous Chef in a similar environment.
• Strong knowledge of British and American cuisines and techniques.

Responsibilities

• Lead and manage kitchen staff, ensuring a collaborative culture.
• Design a menu that balances British and American culinary influences.
• Maintain high food safety and hygiene standards while managing costs.

Skills

Leadership Skills

Menu Development

Knowledge of British Cuisine

Knowledge of American Cuisine

Food Hygiene Standards

Team Management

Time Management

Multitasking

Budgeting

Craft Beer Knowledge

Education

Level 2 Food Hygiene Certificate

Job description

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Job Title: Head Chef

Type: Full-Time

Reports to: General Manager

Salary: Competitive, based on experience

Job Summary:

As the Head Chef, you’ll be responsible for the overall operation of the kitchen, including menu development, food preparation, staff management, and maintaining the highest standards of food hygiene and quality. You will take a leading role in crafting a menu that celebrates British tradition while infusing it with bold American influences, keeping a 60/40 balance in favor of British cuisine.

Key Responsibilities:

1. Menu Development & Execution:
   Design and maintain a creative, seasonal menu featuring 60% traditional British dishes (e.g., fish & chips, steak & ale pie, Sunday roast) and 40% American favorites (e.g., burgers, smoked ribs, buffalo wings). Innovate weekly specials that reflect a blend of British and American culinary influences. Ensure consistency in taste, presentation, and portion sizes.
2. Leadership & Team Management:
   Lead, train, and motivate a team of kitchen staff including sous chefs, line cooks, and kitchen porters. Foster a positive, respectful, and collaborative kitchen culture. Schedule kitchen staff effectively, ensuring appropriate coverage for busy service periods.
3. Operations & Quality Control:
   Maintain high standards of cleanliness and organization in accordance with food safety regulations (HACCP, Food Standards Agency guidelines). Monitor food preparation and cooking methods to guarantee quality. Manage stock, order supplies, and minimize food waste. Work with management to control food costs and meet profitability goals. Develop and maintain inventory systems and weekly/monthly stock checks. Assist with budgeting and pricing of dishes to maximize GP without compromising quality.

Requirements:

1. Minimum 5 years of experience as a Head Chef or Senior Sous Chef in a similar environment.
2. Strong knowledge of both British and American cuisines, including modern and traditional techniques.
3. Proven leadership skills with the ability to manage and develop a team.
4. High level of organization, multitasking, and time management.
5. Level 2 or higher Food Hygiene Certificate.
6. Passion for great food and hospitality.
7. Ability to work flexible hours, including evenings, weekends, and holidays.
8. Experience working in a gastropub or American diner-style kitchen.
9. Knowledge of craft beer and pub culture.
10. Experience with smoking, BBQ, or southern-style cooking techniques.
11. Previous experience with menu costing and kitchen budgeting.

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Industries: Restaurants