Head Chef

The Head Chef creates and updates menus to maximize profits and minimize loss. Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Being a Head Chef monitors customer satisfaction. Tests and develops recipes. In addition, Head Chef is responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor’s degree. Typically reports to top management. The Head Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Working as a Head Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.

Head Chef Job Description Template

Our company is looking for a Head Chef to join our team.


  • Maintaining strong relationships with local suppliers to ensure quality of product;
  • Achievement and maintaining a 5 star food standards agency rating;
  • Controlling food costs, GOP % and achievement of gross profit targets including wastage monitoring;
  • Control and direct the food preparation process and any other relative activities;
  • Focus on developing increasing gross profit contribution through leadership and control;
  • Full responsibility for kitchen operation, ensuring every dish is of perfect quality and produced on time;
  • Supporting the snr Chefs;
  • Open for breakfast, lunch and dinner and seats up to 80 covers;
  • Monitoring and ordering food / ingredients as and when necessary;
  • Use excellent attention to detail to deliver impeccable standards;
  • Car Park available to drive to work;
  • Traditional Sunday roast offering and Saturday brunch menu;
  • Delivering an excellent service standard to all customers, ensuring top-quality food leaves the kitchen;
  • Be a strong leader to your team, coaching staff and encouraging their development;
  • Friday and weekends can serve 200 covers all day.


  • Experience in a similar environment;
  • Ability to work as part of a team and individually;
  • Flexibility and a positive attitude;
  • Comply with nutrition and sanitation regulations and safety standards;
  • Control and direct the food preparation process and any other relative activities;
  • Working within specified budgets;
  • Training and Education: Executive chefs hire, train, and educate new staff;
  • City & Guilds Level 1 & 2, or equivalent (achieved or working towards);
  • Have a working knowledge of HACCP;
  • Hold Level 3 NVQ in Professional Cookery – Desirable;
  • Precision when dealing with culinary instructions and recipes;
  • This would be a new start-up restaurant so start-up experience would be preferred but not mandatory;
  • Be self-motivated and passionate about food;
  • Good decision making skills;
  • Leadership and management skills.

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