Head Chef/Kitchen Manager
| Posting date: | 26 March 2026 |
|---|---|
| Salary: | £40,000 per year |
| Hours: | Full time |
| Closing date: | 05 April 2026 |
| Location: | NN12 8TN |
| Remote working: | On-site only |
| Company: | Graysons @Silverstone Museum |
| Job type: | Permanent |
| Job reference: |
Summary
Days of Work: (5 out of 7) Monday to Sunday
Hours of Work: 40 Hours per week
Starting Salary: £40,000 per annum
Head Chef – Role Overview
The Head Chef is responsible for overseeing all kitchen operations, ensuring high-quality food production, maintaining hygiene standards, and leading the kitchen team. They play a key role in menu creation, cost control, and delivering an excellent dining experience.
Key Responsibilities
1. Kitchen Management
Lead and supervise kitchen staff and kitchen assistants
Schedule shifts and manage staff performance
Train and mentor team members
2. Menu Planning & Development
Design and update menus, considering seasonality and customer preferences
Develop new recipes and ensure consistency in food quality
Manage portion control and presentation standards
3. Food Preparation & Quality Control
Oversee food preparation and cooking processes
Ensure all dishes meet quality and presentation standards
Monitor taste, texture, and appearance of food
4. Health & Safety Compliance
Ensure compliance with food hygiene and safety regulations (e.g., HACCP)
Maintain a clean, organised kitchen environment
Conduct regular inspections and enforce safety standards
5. Stock & Cost Control
Manage inventory, ordering, and supplier relationships
Control food costs, minimise waste, and optimise kitchen efficiency
Monitor budgets and ensure profitability
6. Collaboration
Work closely with front-of-house staff to ensure smooth service
Coordinate with management on pricing, promotions, and events
Skills & Qualifications
Proven experience as a Head Chef or Senior Sous Chef
Strong leadership and team management skills
Excellent knowledge of culinary techniques and kitchen equipment
Understanding of food safety regulations
Ability to work under pressure in a fast-paced environment
Creativity and passion for food
Typical Requirements
Culinary qualification or equivalent experience
Several years of professional kitchen experience
Flexibility to work evenings, weekends, and holidays
Key Attributes
Leadership and decision-making
Attention to detail
Time management
Problem-solving skills
Strong communication
Hours of Work: 40 Hours per week
Starting Salary: £40,000 per annum
Head Chef – Role Overview
The Head Chef is responsible for overseeing all kitchen operations, ensuring high-quality food production, maintaining hygiene standards, and leading the kitchen team. They play a key role in menu creation, cost control, and delivering an excellent dining experience.
Key Responsibilities
1. Kitchen Management
Lead and supervise kitchen staff and kitchen assistants
Schedule shifts and manage staff performance
Train and mentor team members
2. Menu Planning & Development
Design and update menus, considering seasonality and customer preferences
Develop new recipes and ensure consistency in food quality
Manage portion control and presentation standards
3. Food Preparation & Quality Control
Oversee food preparation and cooking processes
Ensure all dishes meet quality and presentation standards
Monitor taste, texture, and appearance of food
4. Health & Safety Compliance
Ensure compliance with food hygiene and safety regulations (e.g., HACCP)
Maintain a clean, organised kitchen environment
Conduct regular inspections and enforce safety standards
5. Stock & Cost Control
Manage inventory, ordering, and supplier relationships
Control food costs, minimise waste, and optimise kitchen efficiency
Monitor budgets and ensure profitability
6. Collaboration
Work closely with front-of-house staff to ensure smooth service
Coordinate with management on pricing, promotions, and events
Skills & Qualifications
Proven experience as a Head Chef or Senior Sous Chef
Strong leadership and team management skills
Excellent knowledge of culinary techniques and kitchen equipment
Understanding of food safety regulations
Ability to work under pressure in a fast-paced environment
Creativity and passion for food
Typical Requirements
Culinary qualification or equivalent experience
Several years of professional kitchen experience
Flexibility to work evenings, weekends, and holidays
Key Attributes
Leadership and decision-making
Attention to detail
Time management
Problem-solving skills
Strong communication