Head Chef

2 weeks ago

StokeonTrent ST AW, United Kingdom Port Vale FC Full time £45,000 - £55,000 per year

Job Title - Head Chef

Hours hours per week (this is a Senior position; flexibility and occasional additional or unsocial hours are a requisite of the role) 5 days over 7

Line Manager - Executive Chef

Job Overview

The Head Chef oversees all culinary operations within the corporate kitchen, delivering high-quality, nutritious, and well-presented meals for employees, executives, and guests. This role combines creative menu planning with strong operational leadership to ensure that food service meets professional standards of quality, consistency, and efficiency. The Head Chef will manage a team of kitchen staff, maintain cost control, and ensure compliance with all health and safety regulations while supporting the company's culture and values through exceptional food experiences.

Principle Roles & Responsibilities

  • Overseeing daily kitchen activities, ensuring smooth and efficient workflow.
  • Develop and document standardised recipes to maintain consistency in taste, presentation, and portion size.
  • Foster a positive, collaborative working culture aligned with company values.
  • Staff Supervision & Training, delegating tasks, and assessing performance.
  • Oversee inventory management, ordering, and stock control to minimise waste and manage food costs.
  • Ensure compliance with all food safety, hygiene, and health regulations.
  • Develop and manage kitchen budgets, including labour and food costs.
  • Monitor and analyse financial performance, implementing cost-saving measures where necessary.
  • Collaborate closely with front-of-house management to ensure seamless service delivery.
  • Communicate effectively with suppliers, ensuring timely delivery of high-quality ingredients.
  • Support corporate hospitality functions, VIP lunches, and special events as required.

Skills, Abilities & Experience

  • Proven experience as a Head Chef or Senior Sous Chef in a high-volume or fine dining environment.
  • Strong leadership, organisation, and communication skills.
  • In-depth knowledge of modern cooking techniques, food trends, and dietary requirements.
  • Excellent understanding of food safety standards and kitchen management best practices.
  • Financial acumen in managing kitchen budgets, costing, and inventory control.
  • Schedule and supervise kitchen staff, ensuring adequate coverage during service periods.

Personal Attributes/Values

  • Passion for food, creativity, and continuous improvement.
  • Ability to perform under pressure and maintain composure during busy periods.
  • Strong attention to detail and commitment to excellence.
  • Team-oriented mindset with a positive, professional attitude.

Safeguarding Statement

Port Vale Football Club is committed to safeguarding the welfare of children and adults at risk and require all employees to share this commitment and promote the welfare of these groups. Applicants will be asked about any previous convictions, cautions, reprimands, including those that are considered 'spent' as defined by the Rehabilitation Offenders Act 1974 (Exceptions) Order 1975 (Amended Appointment to this role is subject to a satisfactory DBS Check (with children's barred list check) and references.

Equality Statement

Port Vale Football Club is committed to creating an inclusive and diverse environment and is proud to be an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, ethnicity, religion or belief(s), gender, gender identity or expression, sexual orientation, marital status, disability, age or with regards to pregnancy or maternity.

Job Type: Full-time

Work Location: In person

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