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Job Opportunity: Head Chef
Location: The Partridge Inn, Sussex Inns
Reports to: General Manager / Area Manager
About the Role
We are seeking a commercially-minded, passionate Head Chef to lead our kitchen team. At Sussex Inns, our Head Chefs are more than just cooks; they are business leaders. You will take full ownership of the kitchen’s performance, driving both culinary excellence and financial profitability. You will be responsible for balancing the demands of high-quality food production with strict cost-of-sales management and team development.
Key Responsibilities
Commercial & Financial Management
- GP Management: Take full accountability for achieving target Gross Profit (GP) percentages by effectively managing menu engineering, portion control, and ingredient costs.
- Stock Control: Oversee all aspects of inventory management, including ordering, stock rotation, and minimizing waste (dry and wet stock) to ensure adherence to budget.
- Payroll Control: Manage kitchen rotas efficiently, ensuring labour costs remain within the agreed site budget without compromising service standards.
- Reporting: Regularly review P&L data to identify variances and implement corrective actions to improve kitchen performance and profitability.
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Culinary Leadership & Menu Development
- Menu Design: Develop and cost innovative, seasonal menus that reflect our brand identity while remaining commercially viable.
- Quality Standards: Ensure that every dish leaving the kitchen meets our exacting standards for taste, presentation, and consistency.
- Operational Excellence: Maintain a seamless workflow during busy service periods, troubleshooting issues quickly to ensure guest satisfaction.
Team Leadership & Development
- Management: Recruit, train, and mentor the kitchen brigade, fostering a positive, disciplined, and high-performance kitchen culture.
- Training: Ensure all staff are fully trained in company procedures, culinary techniques, and food safety standards.
- Performance: Conduct regular team appraisals and identify opportunities for talent development within the kitchen.
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Safety & Compliance
- Hygiene Standards: Enforce rigorous food safety, hygiene, and cleanliness standards, ensuring full compliance with current regulations (HACCP/Environmental Health).
- Health & Safety: Maintain a safe working environment, ensuring all kitchen equipment is correctly maintained and that safety protocols are strictly followed by the entire team.
Required Experience & Skills
- Proven Head Chef Experience: Strong track record in a similar fast-paced, high-volume environment.
- Financial Acumen: Demonstrable experience managing kitchen budgets, GP targets, and payroll percentages.
- Leadership: Excellent communication skills with the ability to inspire and manage a team under pressure.
- Food Safety: Level 3 Food Safety and Hygiene certification is essential.
- Attention to Detail: Meticulous approach to plate presentation, food storage, and kitchen organisation.
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