Head Chef

Fulliant Ltd; East Midlands; On-site; GBP 35,000 - 40,000; Full time

Job summary

A renowned hospitality establishment is seeking an experienced Chef to lead its culinary team in delivering exceptional dining experiences. This role involves overseeing kitchen operations, managing staff, ensuring food safety, and developing innovative menus. The ideal candidate should have strong leadership skills and a passion for food preparation and presentation. The position offers a competitive salary and an opportunity to work in an esteemed environment.

Benefits

Accommodation available

Tips

Qualifications

• Proven experience in a culinary leadership role within a busy restaurant or hospitality environment.
• Extensive knowledge of food production, cooking techniques, and kitchen management.
• Strong understanding of food safety standards and regulations.

Responsibilities

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Supervise and manage kitchen staff, providing guidance and support.
• Develop and implement innovative menus that meet customer preferences.

Skills

Culinary leadership

Food safety standards

Menu development

Team management

Organizational skills

Job description

Company: The Bull & Lobster at The White Hart

Location: Nottinghamshire

Salary: £35,000 to £40,000 per annum plus tips

Bedrooms: None

Food Type: Gastro with lots of seafood

Accommodation: Accommodation is available

Start Date: December 2025

We are seeking a talented and experienced Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for food preparation and presentation. This role involves supervising kitchen operations, managing food production, and ensuring the highest standards of food safety and quality are maintained at all times. The successful applicant will play a key role in creating innovative menus, overseeing daily kitchen activities, and fostering a positive team environment.

Duties

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation
• Supervise and manage kitchen staff, providing guidance and support to ensure efficient workflow
• Develop and implement innovative menus that meet customer preferences and dietary requirements
• Ensure compliance with food safety regulations and maintain high standards of hygiene throughout the kitchen
• Manage inventory, order supplies, and control food costs to optimise efficiency
• Train new staff members on food preparation techniques, safety procedures, and service standards
• Collaborate with front-of-house teams to ensure seamless service delivery
• Monitor quality control during food production to uphold consistency and excellence
• Lead by example in delivering outstanding hospitality and customer service

Qualifications

• Proven experience in a culinary leadership role within a busy restaurant or hospitality environment
• Extensive knowledge of food production, cooking techniques, and kitchen management
• Supervising experience with the ability to motivate and manage a diverse team effectively
• Strong understanding of food safety standards and regulations
• Excellent organisational skills with the ability to prioritise tasks under pressure
• Creative flair for menu development and presentation
• Previous experience in hospitality or restaurant settings is highly desirable
• Leadership qualities with a proactive approach to problem-solving and team development