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Head Chef
Head Chef
About the Role
This is a Head Chef position at NANAKAI, a property operated by TARKA Edinburgh Ltd.
Reports to: [F&B Manager / Deputy Hostel Manager]
Direct reports: All NANAKAI F&B staff
Salary: £35,000 – £40,000 DOE (dependent on experience)
Working hours: Shift-based work
Location: South St Andrews Square, Edinburgh (with occasional travel to other locations)
Main Purpose of the Role
You will be responsible for running NANAKAI, ensuring a Japanese izakaya-inspired culinary experience authorised and consistent. You’ll be the most productive member of the kitchen and will play a key role in food preparation and service.
Your responsibilities include:
- Overseeing kitchen operations, including food preparation, cooking, and plating.
- Ensuring menu consistency, quality, and customer satisfaction.
- Training and managing the F&B team and delegating tasks to sous chefs/CDPs.
- Managing inventory, hygiene, and food safety while optimising costs.
- Maintaining high standards of cleanliness and minimum staffing levels.
This role requires strong leadership, a commitment to safe, sanitary kitchen practices, and adherence to brand standards and legal compliance.
Main Accountabilities
Menu Delivery & Evolution
- Deliver the NANAKAI and café menu with quality and consistency.
- Collaborate with management to adapt and improve the menu, improving:
- Customer satisfaction through seasonality and guest feedback.
- Profitability and operational efficiency.
Kitchen Management
- Oversee all kitchen operations, including preparation, cooking, and presentation.
- Ensure food quality, portion control, and presentation meet NANAKAI standards.
- Manage inventory, placed orders, and control food costs.
- Adhere to strict security and cash handling process measures and principles.
- Improve efficiency of delivery with a focus on simplicity, so kitchen staff can focus on food expertise.
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Food Safety & Compliance
- Ensure HACCP compliance and proper food handling.
- Follow food safety guidelines to prevent contamination.
Staff Development
- Recruit, hire, and train kitchen staff.
- Create schedules (rotas) for all F&B teams (bar, cafe, and restaurant) while acting as a point of contact for the team.
- Provide coaching and career development opportunities.
- Ensure all staff are knowledgeable about menu ingredients, allergens, and food safety protocols.
Allergens & Special Diets
- Enable everyone to enjoy our food by managing food items.
- Establish allergen policies and manage diets for our staff and guests.
Key Responsibilities
Menu & Kitchen Management
- Design and maintain NANAKAI's authentic Japanese izakaya menu.
- Ensure consistent food quality while managing costs.
- Conduct regular kitchen audits and train staff on food handling standards.
Staff Leadership & Training
- Recruit and train kitchen staff to meet company standards.
- Encourage a positive team culture through speeches, kitchen casual meetings, and liberation.
- Ensure rotas align with café and restaurant needs.
Health & Safety Compliance
- Enforce quiet hours, lighting standards, and fire safety to ensure the restaurant operates smoothly.
- Lead daily frontline checks and cooperate with management on policy updates.
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Requirements & Skills
Experience & Knowledge
- Proven experience as a Head Chef or Sous Chef in a food service environment.
- Level 3 Hygiene & Food Safety Certificate (preferred).
- Culinary qualifications (e.g., NVQ or related certifications) welcome.
- Strong ** hospitality food expertise** with a focus on izakaya-style dishes.
Leadership & Communication
- Motivate and inspire the kitchen team with clear motivation and expectation setting.
- Coach & develop team members to improve service outcomes.
- Communication skills to liaise with management, staff, and suppliers.
- Capability to deliver moreover feedback to support team growth.
Organisational & Financial Skills
- Experience in inventory control and food cost management.
- Knowledge of financial stability in a café, bar, and restaurant environment.
- Awareness of advertising techniques and staff engagement methods.
Physical & Operational Readiness
- Experience in a busy, fast-paced restaurant kitchen.
- Ability to work shifts, evenings, weekends, and public holidays as required.
Benefits
- Generous discounts at NANAKAI and partner outlets.
- Meal allowance while on shift.
- 28 days holiday entitlement (prorated for part-time staff).
- BrightExchange access — discounts on shopping, dining, holidays, and entertainment.
- Opportunities for career development.
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