Head Chef

Job Title: Head Chef (Experienced)

Location: Portadown

Salary: £45,760

Job Summary:

We are seeking an experienced and highly motivated Head Chef to lead our kitchen operations. This is a unique, exciting opportunity to really take ownership of a brand-new restaurant. The successful candidate will be responsible for menu design, food quality, kitchen leadership, cost control, and maintaining the highest standards of hygiene, consistency, and creativity. This role requires strong leadership, excellent culinary skills, and proven experience managing a professional kitchen team.

Key Responsibilities:

Culinary Leadership:

• Design, develop, and execute innovative, seasonal menus aligned with the brand and customer expectations
• Ensure consistently high standards of food quality, presentation, and taste
• Oversee all food preparation, cooking, and plating

Kitchen Management:

• Lead, train, motivate, and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants
• Create staff rotas and manage kitchen scheduling
• Conduct performance reviews and support staff development

Cost Control & Stock Management:

• Manage food costs, wastage, and portion control to meet budget targets
• Oversee ordering, inventory control, and supplier relationships
• Negotiate with suppliers where appropriate

Health, Safety & Compliance:

• Ensure full compliance with food hygiene, health & safety, and HACCP regulations
• Maintain a clean, organised, and safe kitchen environment
• Prepare for and manage health inspections and audits

Operations & Collaboration:

• Work closely with management and front‑of‑house teams to ensure smooth service
• Handle pressure during busy service periods while maintaining standards
• Assist in special events, tastings, and menu launches

Essential Skills & Experience:

• Proven experience as a Head Chef or Senior Sous Chef in a high‑volume or quality‑driven kitchen
• Strong leadership and people‑management skills
• Excellent knowledge of food safety, hygiene standards, and HACCP
• Ability to manage food costs and kitchen budgets effectively
• Creativity, attention to detail, and passion for food
• Strong organisational and time‑management skills

Qualifications:

• Professional culinary qualification
• Food Safety Level 3 (or equivalent)
• HACCP training

Personal Attributes:

• Calm and decisive under pressure
• High standards and strong work ethic
• Team‑focused with a positive leadership style
• Flexible and adaptable to changing business needs

Benefits (Optional Section):

• Competitive salary
• 5 weeks holidays per annum