Head Chef

Our client delivers a first-class dining experience in the heart of Warley, Essex-where exceptional cuisine meets elegant ambience and warm hospitality. Set across beautifully curated spaces, their restaurants offers guests an inviting atmosphere that blends style, comfort, and quality in every detail.

This isn't just a place to dine-it's a destination for culinary excellence and memorable moments.

A fantastic opening has emerged for a passionate Head Chef to lead the kitchen with multi-site culinary leadership & operational excellence.

Location: Essex (Main restaurant Billericay branch)

Salary: Competitive Performance Incentives (Tronc)

Contract: Full-time, permanent

Reporting to the Board of Directors, our client is looking to recruit a Head Chef on a permanent basis, a Head chef who is not just a cook, but an operational leader-someone who brings precision, consistency, and commercial savvy to their kitchens. You will oversee two thriving sites in Essex, driving quality, cost control, compliance, and continuous improvement across every aspect of kitchen management.

Key Responsibilities

Standardisation & Culinary Leadership

• Align both kitchens under one cohesive culinary vision-documenting every dish, recipe, method, and plating detail so it's delivered consistently across both sites.

• Maintain supplier relationships and ingredient integrity, with clear standards for sourcing and substitutions.

• Collaborate with management on future menu enhancements, following a structured approval and rollout framework.

Margin Improvement & Cost Control

• Lead food cost management efforts using rigorous inventory systems, stock rotation protocols (FIFO), and accurate portion control.

• Negotiate with suppliers to maintain quality while improving margins.

• Monitor food waste and implement corrective strategies through root cause analysis and log tracking.

• Review and improve menu profitability across locations using menu engineering tools and data-led decisions.

? Team Management & Development

• Build a high-performing, agile kitchen team through structured onboarding, defined roles, and continuous training.

• Develop cross-training plans to create multi-skilled teams who can flex between stations or sites as needed.

• Implement measurable performance standards and accountability systems, holding team members to expectations and providing regular feedback.

Labour & Scheduling Strategy

• Plan and manage staffing rotas to balance operational coverage with budgeted labour costs.

• Track productivity metrics (e.g., covers/hour, revenue/hour) and adjust staffing levels to optimise efficiency.

• Drive leadership development and succession planning within the kitchen team.

Compliance & Hygiene

• Oversee allergen management, food safety, cleaning protocols, and health & safety compliance across both sites.

• Maintain meticulous documentation, training logs, and communication systems to ensure full regulatory adherence and accountability.

Repairs, Maintenance & Operational Resilience

• Implement a proactive preventative maintenance plan with daily, weekly, monthly, and annual checks across all kitchen equipment.

• Document and track all maintenance activities, vendor contracts, and troubleshooting steps to minimise downtime and extend equipment lifespan.

• Manage emergency response procedures and small parts inventory to keep both kitchens running smoothly.

Our client is looking for a candidate with:

• Proven multi-site leadership experience as a Head Chef or Executive Chef

• Strong commercial acumen and experience managing food costs and labour budgets

• Meticulous with documentation, compliance, and continuous process improvement

• Confident team mentor with a collaborative leadership style

• A passion for consistency and brand integrity across every plate

This is a rare opportunity to take operational ownership and elevate standards. If you are a chef with vision, discipline-apply now.