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2 weeks ago
Job Overview Are you an existing Head Chef who is looking for a new challenge, and wanting to work in an environment that offers variety? Are you keen to utilise your current experience at a visitor attraction that allows you to be a culinary creative? We're looking for a Head Chef to lead and oversee the culinary operation and team, with a strong focus on food innovation and development at this busy tourist attraction in the heart of the Midlands. As the Head Chef at Twycross Zoo, you will be joining this popular visitor attraction to lead and develop the culinary offering. This role will be responsible for the food offerings in the multi-outlet catering operation based on site, which consists of a mixture of concession outlets, grab & go kiosks and restaurants. This venue is predominantly retail food‑led, so an individual with experience of high volume and high‑quality food delivery would be ideal for this role. Success in this role means that visitors consistently enjoy food sold across all outlets, with the kitchens running efficiently, safely, and profitably. The successful candidate will continue to build on the great relationship we already have with the client, to work with them on continuing to view the catering offer as a key part of the success of Twycross Zoo. What We Offer 25 days holiday + bank holidays Competitive pension contribution offer Enhanced maternity/paternity pay Free staff meals whilst working on site Free staff parking A supportive, values‑driven culture within cohesive teams Opportunities for growth and development within a national business A chance to make a meaningful impact in a continuously growing sector. Key Responsibilities Menu Development & Innovation – Create and adapt menus that appeal to a broad visitor base, including family‑friendly options, dietary requirements, and seasonal specials. Operational Excellence – Oversee all kitchen operations, ensuring compliance with food safety legislation, company policies, and contractual obligations. Leadership & Team Development – Recruit, train, and inspire a motivated kitchen team, fostering a positive and professional working culture. Cost Control & Profitability – Manage budgets, control wastage, and achieve GP targets without compromising quality. Collaboration – Work closely with front‑of‑house teams, site management, and the client to deliver a consistent and memorable food experience. Qualifications Proven track record as a Head Chef in a high‑volume, high‑quality environment. Experience in large‑scale event catering. Experience within visitor attractions and contract catering is highly desirable. Strong leadership and communication skills with the ability to lead by example. Excellent organisational skills, especially during peak periods. Sound knowledge of food trends, allergens, and dietary requirements. Demonstrated ability to achieve financial targets while maintaining high quality. Good IT and Microsoft Office skills. Passionate about food and hospitality with a strong customer focus. Adaptable and resilient in a fast‑paced, ever‑changing environment. Creative, commercially aware, and results‑driven. Committed to sustainability and responsible sourcing. Equal Opportunity Statement Restaurant Associates is an equal opportunity employer and welcomes applications from candidates of all backgrounds. As a business, we are committed to sustainability‑led practices and are proud to have achieved 3 stars with the Sustainable Restaurant Association's Food Made Good Programme. #J-18808-Ljbffr
