Head Chef
# Head Chef **The Ashford Cinema** · Ashford TN23 · `On-site` 🕒 **Статус:** *Опубликовано: 6 дней назад* · *Источник: Indeed* --- ### About the Role Loop Ashford Cinema · Games · Live · Workspace Role Purpose The Head Chef leads the entire kitchen operation at Loop, ensuring every dish is delivered with consistency, quality and speed across an all-day, multi-experience venue. They bring the menu to life, manage a team of duty chefs, maintain exceptional standards, and work closely with the Food & Beverage Manager to drive food performance, innovation and profitability. This role blends hands-on cooking, leadership, menu development and operational discipline — ensuring Loop’s food offer is contemporary, social, flavour-forward and perfectly suited to cinema, gaming, live and corporate events and workspace occasions. Key Responsibilities Kitchen Leadership & Team Management · Lead, coach and develop a team of 6 - 8 duty chefs. · Create a calm, organised and positive kitchen culture. · Manage rotas, training, performance and daily briefings. · Ensure all chefs follow recipes, portion control and presentation standards. · Support recruitment and onboarding of new kitchen team members. Food Quality & Consistency · Deliver Loop’s food to a consistently high standard across all dayparts. · Maintain exceptional presentation, flavour and speed of service. · Ensure dishes are easy to eat while gaming, socialising or watching entertainment. · Conduct daily quality checks and tasting sessions. Menu Execution & Development · Work with the F&B Manager to refine and evolve the menu. · Develop seasonal specials, festive dishes and sharing platters. · Ensure menus remain contemporary, premium and operationally efficient. · Support recipe development, costing and testing. Operational Excellence · Oversee daily kitchen operations, prep planning and service flow. · Maintain accurate stock levels, ordering and supplier relationships. · Ensure cross-utilisation of ingredients to maximise efficiency. · Deliver consistent performance during peak and off-peak periods. · Maintain kitchen cleanliness, organisation and equipment readiness. Commercial Performance · Deliver food GP targets and support overall venue profitability. · Manage waste reduction, stock rotation and portion control. · Analyse sales data to improve menu mix and performance. · Support the F&B Manager with forecasting and budgeting. Safety & Compliance · Ensure full compliance with food safety, hygiene and allergen procedures. · Maintain excellent EHO standards and documentation. · Train the team in safe working practices and allergen awareness. Person Specification - Aligned to a £500k kitchen and a 6+ Chef team Experience · Proven experience as Head Chef · Experience managing a team of 5 - 10 chefs in a high-volume high intensity environment. · Strong background in premium – casual dining, social food or multi-activity venues. · Demonstrated ability to deliver consistent quality on a large scale. · Experience with menu development and costing. Skills & Competencies · Leadership: Calm, confident, supportive; able to build a strong kitchen culture. · Organisation: Excellent prep planning, time management and service flow control. · Quality Focus: Passion for flavour, presentation and consistency. · Commercial Awareness: Strong understanding of GP, COS, waste and stock control. · Creativity: Ability to develop contemporary, social, flavour-forward dishes. · Communication: Clear, warm, collaborative — works well with FOH and management. · Technical Knowledge: Food safety, allergens, HACCP, equipment maintenance. Behaviours · Calm under pressure — keeps the kitchen steady during peak periods. · Ownership — takes responsibility for the kitchen’s performance. · Team-first mindset — develops chefs and builds confidence. · Standards-driven — never compromises on quality or safety. · Positive, warm and aligned to Loop’s welcoming, modern brand personality. Success Measures · Consistent food quality and presentation. · GP delivered on target. · Low waste and accurate stock. · Strong EHO results. · High team morale and low staff turnover. · Smooth service during peak periods. · Menu innovation aligned to Loop’s brand. · Positive guest feedback and repeat visits. Pay: £34,000.00-£37,000.00 per year Work Location: In person
Наблюдалась 2026-10-04, впервые 2026-09-28, источник — Indeed.