Head Chef

Head Chef – Colchester (Care Home) Are you a chef with experience in a fast‑paced kitchen environment with an emphasis on fresh and seasonal produce? Used to leading teams? Looking for a rewarding career with excellent training and opportunities for development? Then join Care UK, a multi award‑winning care provider as a Head Chef. The Role Leading the team in the smooth running of the kitchen operation Location: ColchesterSalary: £14‑£15 per hourHours: Permanent, 30 hours per weekShift Pattern: 7:00 AM – 3:00 PM About the Role We are looking for a passionate and experienced Head Chef to join our client’s friendly team at a small, welcoming nursing home in Colchester. You’ll play a vital role in creating nutritious, delicious meals tailored to the needs of our elderly residents. Our client, a highly‑rated and popular restaurant located in the heart of Cambridge, Cambridgeshire, UK, is seeking an experienced and passionate Head Chef to lead their culinary team. This is a hands‑on role where you will be instrumental in shaping the menu, maintaining exceptional food quality, and ensuring the smooth operation of the kitchen. Design and develop innovative and appealing menus, considering seasonality, cost, and customer demand. Oversee all food preparation and cooking processes, ensuring consistency and quality. Manage and mentor the kitchen brigade, including chefs, cooks, and kitchen assistants. Conduct staff training, performance reviews, and scheduling. Control food costs through effective inventory management, ordering, and waste reduction strategies. Ensure strict adherence to all health, safety, and hygiene regulations (e.g., HACCP). Manage supplier relationships and negotiate favourable terms for ingredients and supplies. Maintain kitchen equipment and ensure it is in good working order. Collaborate with front‑of‑house management to ensure excellent customer service and dining experience. Contribute to the overall success and reputation of the restaurant. The successful candidate will possess a strong background in professional cooking and kitchen management, with at least 4‑5 years of experience as a Head Chef or Senior Sous Chef in a reputable establishment. Culinary qualifications or equivalent professional experience are essential. You should have excellent leadership, communication, and organisational skills. A passion for food, creativity, and a meticulous attention to detail are crucial. Experience in menu costing and financial management of kitchen operations is required. The ability to work effectively under pressure and maintain high standards during busy periods is paramount. Head Chef – Cambridge (Restaurant) Our client, a highly‑rated and popular restaurant located in the heart of Cambridge, Cambridgeshire, UK, is seeking an experienced and passionate Head Chef to lead their culinary team. This is a hands‑on role where you will be instrumental in shaping the menu, maintaining exceptional food quality, and ensuring the smooth operation of the kitchen. Key Responsibilities: Design and develop innovative and appealing menus, considering seasonality, cost, and customer demand. Oversee all food preparation and cooking processes, ensuring consistency and quality. Manage and mentor the kitchen brigade, including chefs, cooks, and kitchen assistants. Conduct staff training, performance reviews, and scheduling. Control food costs through effective inventory management, ordering, and waste reduction strategies. Ensure strict adherence to all health, safety, and hygiene regulations (e.g., HACCP). Manage supplier relationships and negotiate favourable terms for ingredients and supplies. Maintain kitchen equipment and ensure it is in good working order. Collaborate with front‑of‑house management to ensure excellent customer service and dining experience. Contribute to the overall success and reputation of the restaurant. Qualifications: Minimum of 4‑5 years of experience as a Head Chef or Senior Sous Chef in a reputable establishment. Culinary qualifications or equivalent professional experience are essential. Excellent leadership, communication, and organisational skills. Passion for food, creativity, and meticulous attention to detail. Experience in menu costing and financial management of kitchen operations. Ability to work effectively under pressure and maintain high standards during busy periods. Executive Head Chef – Cambridge (Hotel) Our client, a prestigious hotel and dining establishment in Cambridge, Cambridgeshire, UK, is seeking a visionary and highly accomplished Executive Head Chef to lead their culinary operations. Key Responsibilities: Oversee the daily operations of all hotel kitchens, ensuring consistent quality and presentation of food. Develop innovative and seasonal menus for fine dining restaurants, banquets, and room service. Manage and mentor a diverse team of chefs and kitchen staff. Control food costs, inventory management, and supplier relationships. Ensure strict adherence to all food safety, hygiene, and health regulations (HACCP). Collaborate with the General Manager and F&B Director on strategic planning and budgeting. Conduct regular performance reviews and provide ongoing training. Source high‑quality ingredients, building strong relationships with suppliers. Manage kitchen equipment maintenance and ensure a safe working environment. Create special event menus and coordinate with event planners. Maintain a high level of creativity and passion for culinary excellence. Oversee the overall guest experience related to dining. Qualifications: Minimum of 10 years of progressive culinary experience, including at least 5 years as a Head Chef or Executive Chef in luxury hotels or high‑end restaurants. Formal culinary qualifications from a recognised institution. Proven ability to lead, motivate, and develop a large kitchen brigade. Extensive knowledge of international cuisines, modern cooking techniques, and presentation styles. Strong understanding of food cost management, budgeting, and inventory control. In‑depth knowledge of food safety standards and HACCP principles. Exceptional organisational, planning, and time management skills. Excellent communication and interpersonal abilities. Creative flair and passion for culinary excellence. Experience with menu engineering and profitability analysis. Must be able to work under pressure and meet demanding deadlines. Proficiency in relevant kitchen management software is a plus. Remote Head Chef – Food Concept Our client, a rapidly expanding innovative food concept, is seeking a talented and creative Remote Head Chef to oversee culinary operations and menu development. Key Responsibilities: Develop innovative and appealing menu concepts and recipes. Create seasonal menus that align with brand identity and customer preferences. Ensure consistent high quality of food preparation and presentation across all operations. Source high‑quality ingredients and manage supplier relationships. Implement and maintain rigorous food safety and hygiene standards. Control food costs and manage budgets effectively. Develop training materials and provide remote guidance to kitchen teams. Stay abreast of current culinary trends and competitor offerings. Collaborate with marketing and operations teams on new product launches and promotions. Conduct quality control checks and provide feedback on culinary execution. Qualifications: Proven experience as a Head Chef, Sous Chef, or in a senior culinary development role. Exceptional culinary skills with a strong portfolio of innovative dishes. Deep knowledge of food trends, seasonality, and ingredient sourcing. Strong understanding of kitchen management, costing, and financial control. Excellent communication, leadership, and remote team management skills. Proficiency in recipe development software and standard kitchen tools. Ability to manage multiple projects and deadlines effectively. A passion for culinary excellence and a creative flair. Formal culinary qualification is highly desirable. Head Chef / Kitchen Manager – Colchester (Care Home) We are looking for a talented and passionate Head Chef / Kitchen Manager to lead the kitchen in a warm and welcoming home supporting 2425 residents. Key Responsibilities: Prepare nutritious, home‑cooked meals using fresh, seasonal, and locally sourced ingredients. Develop varied and engaging menu plans tailored to residents’ dietary needs, cultural preferences, and nutritional requirements. Create special‑themed meals in partnership with the Lifestyles & Wellbeing team. Support residents who require modified diets (e.g., IDDSI). Maintain a welcoming dining environment and assist with serving meals. Ensure full compliance with HACCP and Environmental Health standards. Supervise, coach, and mentor the kitchen team. Manage stock, ordering, and cost control efficiently. Complete all required kitchen documentation using in‑house IT systems. Support a positive dining atmosphere that enhances residents' enjoyment and well‑being. About You: Strong understanding of food safety, HACCP, allergens and special dietary needs. Experience working as a Head Chef, Cook or Kitchen Manager (care home experience ideal). Confident preparing meals for older adults, including texture‑modified diets (IDDSI). Ability to plan, cook, and present varied, nutritious menus using fresh ingredients. Skilled in supervising and motivating a small kitchen team. Comfortable managing kitchen stock, ordering, and cost control. Experience maintaining a clean, safe, and compliant kitchen environment. Basic IT skills for completing kitchen records and documentation. Creative, resident‑focused, and passionate about enhancing mealtimes. Warm, friendly and approachable with a genuine interest in supporting elderly residents. Reliable, organized, and committed to high standards. Experience coaching or mentoring kitchen/hospitality staff (desirable). Competitive pay with potential for a higher rate for experienced applicants. Supportive working environment in a well‑regarded care home. Opportunities to create themed meals and contribute to resident wellbeing. Training opportunities, including IDDSI and nutrition‑related development. Stable and friendly team environment. Free on‑site parking. Head Chef – Cambridge (Boutique Hotel) Our client, a charming boutique hotel in the historic city of Cambridge, Cambridgeshire, UK, is seeking an exceptional and creative Head Chef to lead their culinary team. Key Responsibilities: Lead and manage the entire kitchen brigade, ensuring efficient and high‑quality food preparation and service. Develop and execute creative, seasonal menus for the hotel's restaurant, private dining, and events, aligning with the hotel's brand and target market. Source high‑quality ingredients from local and sustainable suppliers, managing inventory and controlling food costs effectively. Maintain impeccable standards of food hygiene, safety, and sanitation in the kitchen. Train, mentor, and develop kitchen staff, fostering a positive and productive work environment. Manage the kitchen budget, ensuring profitability while maintaining exceptional quality. Oversee menu costing, pricing, and supplier negotiations. Conduct regular stock takes and manage inventory levels to minimise waste and ensure adequate supply. Collaborate with the Food & Beverage Manager and Front of House team to ensure seamless service delivery. Plan and execute special culinary events, tasting menus, and seasonal offerings. Maintain equipment and ensure the kitchen is kept clean and well‑maintained. Ensure all dishes are prepared to the highest standard of quality and presentation. Stay abreast of culinary trends and innovations, incorporating them into menu development where appropriate. Contribute to the overall success and reputation of the hotel through outstanding culinary leadership. Deputise for the Food & Beverage Manager as required. Qualifications: Minimum of 5 years of experience as a Head Chef or Sous Chef in a high‑quality restaurant or hotel environment. Demonstrable experience in menu development, costing, and inventory management. Strong understanding of food hygiene and safety regulations (e.g., HACCP certification). Proven leadership and team management skills, with the ability to motivate and inspire kitchen staff. Creative flair and passion for developing innovative and delicious cuisine. Excellent communication and interpersonal skills. Ability to work under pressure and manage multiple priorities in a fast‑paced environment. Proficiency in kitchen management software and basic financial literacy. Formal culinary qualification is highly desirable. Experience with sourcing local and seasonal produce is a plus. Flexibility to work varying shifts, including weekends and holidays, as required. Head Chef – Cambridge (Fine Dining) Our client, a highly acclaimed fine dining establishment renowned for its innovative cuisine and exceptional service, is seeking an exceptionally talented and creative Head Chef to lead their culinary team in Cambridge, Cambridgeshire, UK. Responsibilities: Develop and execute innovative, high‑quality menus that align with the restaurant's fine‑dining concept. Lead, train, and mentor the kitchen brigade, fostering a culture of excellence and teamwork. Oversee all kitchen operations, ensuring the highest standards of food preparation, presentation, and quality. Manage food costs, inventory, and supplier relationships to ensure profitability and quality. Implement and enforce strict health, safety, and hygiene standards in the kitchen. Collaborate with management on menu planning, pricing, and promotions. Ensure consistent execution of dishes during service, maintaining peak performance. Source premium ingredients, building strong relationships with reputable suppliers. Conduct regular performance reviews and provide constructive feedback. Contribute to the overall success and reputation of the restaurant. Qualifications: Proven experience as a Head Chef or Senior Sous Chef in a fine dining establishment. Exceptional culinary skills and a passion for innovative cuisine. Strong knowledge of culinary trends, techniques, and ingredient sourcing. Demonstrated leadership and team management abilities. Proficiency in menu engineering, cost control, and inventory management. In‑depth understanding of food safety regulations and best practices. Excellent organisational and time‑management skills. Strong communication and interpersonal skills. Creative flair and keen eye for detail in presentation. A dedication to culinary excellence and a drive for continuous improvement. At Olive Recruit, we are committed to fostering a workplace culture that embraces diversity and promotes inclusivity. Our core values, Integrity, Impact, Inclusivity, and Innovation, guide our efforts to create an environment where every employee feels valued, respected, and empowered to excel. As a recruitment agency, we prioritise sourcing and placing diverse candidates with our clients, recognising that diverse perspectives are essential for business success and inclusive work environments. We take great pride in celebrating the unique backgrounds and experiences of our team members and candidates. By embracing these different perspectives, we not only create a great place to work but also better serve our clients. Your individuality is what makes our team strong. Join us in championing our values and building a workplace where everyone can thrive. We are committed to safeguarding and promoting the welfare of children, young people, and vulnerable adults. All colleagues are expected to share this commitment and participate fully in safeguarding training and processes. The successful applicant will undergo a free enhanced disclosure from the Disclosure and Barring Service & other compliance checks required. #J-18808-Ljbffr