Head Chef

Head Chef

We have a fantastic new job opportunity for an enthusiastic and hands-on chef with experience leading high-volume catering operations and delivering high-quality events, banqueting and dining services.

If you’ve also worked in the following roles, we’d also like to hear from you: Chef Manager, Kitchen Manager, Executive Chef, Catering Manager, Events Chef, Banqueting Chef, Senior Chef, Hospitality Chef

SALARY: £31,941 per annum + Benefits

LOCATION: Plymouth, Devon (PL4)

JOB TYPE: Full-Time, Permanent

WORKING HOURS: 37.5 hours per week, based around 7.5 hour day shifts

The role includes weekends, bank holidays, school holidays and ad-hoc evening shifts when functions or dining experiences are scheduled. Hours may vary from 7am and could finish up to 10pm.

JOB OVERVIEW

This is an exciting opportunity for a Head Chef to join a passionate catering team within a busy visitor attraction, helping to deliver a great guest experience through high-quality food, excellent service standards and well-run kitchen operations.

As the Head Chef, you will oversee the day-to-day running of the kitchen service, supporting a 7-day-a-week café operation as well as corporate functions, evening events and fine dining experiences.

The Head Chef will take responsibility for menu development, stock management, food safety, allergens, compliance, kitchen cleanliness, team leadership and training, with a focus on fresh, local, quality and sustainable ingredients.

APPLY TODAY

Ready to make your next career move? Apply Now for our Recruitment Team to review.

DUTIES

Your duties as the Head Chef include:

Catering Service Delivery: Provide high-quality, value-for-money and profitable catering services across the café, soft play, garden kiosk, day delegate catering, evening functions and events Kitchen Leadership: Lead by example, supervise catering staff and support junior team members through coaching, training and development Operational Management: Take accountability for the day-to-day running of the kitchen service, ensuring food is prepared and delivered to a high standard Stock Control: Manage stock levels, ordering and product choices in line with seasonal business needs and operational requirements Menu Development: Develop and cost menus for catering outlets and corporate functions, using regional and sustainable ingredients where appropriate Food Safety and Compliance: Ensure health and safety, food hygiene, Food Standards Agency requirements, allergens and legal kitchen compliance standards are met or exceeded Equipment Management: Ensure catering equipment is used, maintained and operated appropriately Kitchen Standards: Maintain excellent cleanliness, organisation and presentation across kitchen and back-of-house areas Rota and Resource Planning: Support staff rota planning to match varying visitor numbers, seasonal demand and evening functions Team Training: Ensure staff are trained, confident and familiar with the systems needed to carry out their duties effectively Cross-Team Working: Work with front-of-house colleagues and management team members to support flexible working and maximise productivity Flexible Working: Adopt a flexible approach to working hours, including shift patterns, weekends, bank holidays, school holidays and evening functions