Head Chef

This Sous Chef opportunity is built around supporting kitchen leadership, service flow, and food quality across service-by-service operations. It would suit someone who can bring careful technical judgement and practical problem-solving to the role.

Role overview

Hold a valid Level 3 (or higher) Food Hygiene and Safety Certificate, with a strong commitment to upholding the highest food safety and hygiene standards across the kitchen. Subsidised accommodation available (T's and C's apply)28 days annual leave PLUS time off in lieu (T&Cs apply).

Main responsibilities

• Supporting kitchen leadership, service flow, and food quality across service-by-service operations.

Job details

• Annual performance-based bonus of up to 5% of salary.
• Service Excellence: Lead from the pass during service, ensuring quality, consistency, and pace; every plate leaving the kitchen reflects the Chargrill standard.
• Collaboration: Work closely with the GM and FOH team to align kitchen operations with guest experience and business objectives.

Requirements mentioned

• Food Hygiene certificate