Head Chef, Bawdsey

Location: Bawdsey, Woodbridge

Salary: £34,646 per annum

To support a high standard dining experience in a fast‑paced environment, you will provide appetising, nutritious meals and excellent customer service, ensuring catering provision consistently meets our clients standards and safety procedures.

• Oversee food storage, preparation, cooking, and serving procedures, ensuring adherence to labelling, temperature checks, allergy management, and effective implementation of the HACCP system.
• Champion and maintain high standards of cleanliness and hygiene in the kitchen, while monitoring due diligence records and providing guidance on corrective actions.
• Train Chefs and Assistant Chefs in food safety procedures and the HACCP plan, providing ongoing supervision and coaching, and conducting risk assessments to address hazards.
• Ensure adherence to recipe specifications from the Nutritics system, maintain a safe working environment, and communicate effectively with Front of House colleagues.
• Utilise the Management System to track and record training completion and monitor workplace performance, providing colleagues with regular 1:1 feedback and using coaching and mentoring to assist and encourage development and career progression.
• Manage colleague scheduling within the kitchen, ensuring alignment with contracted hours, customer needs, and business requirements.
• Apply effective communication techniques and delegation skills to manage teams in high‑risk and pressurised environments, fostering a strong team ethos through leadership and team‑building activities.
• Maintain precise food ordering to match volume requirements and minimise excess waste.
• Implement effective stock rotation practices.
• Record all kitchen and servery waste using the Sharepoint system, leveraging data for informed production planning.
• Communicate production plans to the chef team, promptly informing the Catering Manager and General Manager of any significant budget variances and adhering to approved supply chain protocols.

• City & Guilds 7061/2 or NVQ equivalent, or relevant industry experience.
• Experience in managing complex dietary needs.
• Experience in catering for large numbers.
• Experience of working with strict procedures, paperwork & admin systems.
• Level 3 food safety and Allergen Management.
• Management Qualification e.g. ILM L3 Award/ILM NVQ Level 3 Management.
• Completed the PGL Leadership and Management Programme (If internal).
• GCSE Grade A-C English, Maths or Functional Skills L2, resulting in a proficient level of spoken and written English.
• Enhanced DBS check.
• Full UK Drivers licence.