Head Chef

Job Summary

We are a small, successful gastropub based in St Albans, seeking an experienced and dynamic Head Chef. The ideal candidate will have held a Senior Sous or Head Chef role for a minimum of two years within a season-driven gastropub, where the menu is focused on British produce. You will work directly with the business owners to develop and grow the kitchen operation, collaborating and then leading on menu development. You will lead, develop and inspire a small kitchen team in a positive, calm, welcoming and inclusive working environment.

This is a hands-on role in a small team. You won't be burdened with too many admin tasks but we will expect a strong understanding of GP margins, good stock management, allergen awareness, strong menu and recipe writing skills and exceptional standards of hygiene and food safety.

Responsibilities

• Lead and supervise a small kitchen team ensuring smooth daily operations.
• Oversee food production processes, maintaining consistency and quality across all dishes served.
• Develop innovative menus that reflect current trends and meet customer preferences.
• Manage food preparation, cooking, and presentation to uphold high standards of excellence.
• Ensure strict compliance with food safety regulations and hygiene standards at all times.
• Monitor stock levels, order supplies, and manage stock control to minimise wastage and optimise GP margin.
• Train and mentor staff to enhance their skills in food preparation, cooking techniques, and customer service.
• Collaborate with FOH team to ensure seamless service delivery and customer satisfaction.
• Maintain a clean and organised kitchen environment in accordance with health and safety guidelines.
• Assist in resolving any operational issues promptly, while fostering a positive work environment.

Qualifications

• You must be resident in the UK and have the right to work here.
• Proven experience as a Head Chef or a Senior Sous Chef ready to take the next step.
• Passionate about seasonal British produce.
• Proficiency in food preparation, cooking techniques and presentation standards.
• Solid understanding of food safety regulations and best practices in hygiene management.
• Ability to work under pressure in a fast-paced environment, particularly on Sundays, while maintaining high standards of quality.
• Ability to manage and supervise a small kitchen team of 1-3, whilst being capable of running the kitchen alone on quieter shifts.
• Confident communicator who listens to customer and team feedback positively.
• Organised. hands-on and calm under pressure.

Pay: £40,000.00-£45,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Work Location: In person