Head Chef

Head Chef

Location: Rugby

Contract Type: Permanent

Hours: Full Time

Hours: 35 Hours Per Week - Including Weekdays & Weekends

We are looking for a Head Chef with creativity, leadership, and passion to join our Catering Team. You will play a key role in delivering fresh, nutritious, and high quality meals to our guests while maintaining exceptional culinary standards. This is an exciting opportunity for a driven chef who thrives in a fast paced environment and enjoys leading a motivated kitchen team.

As Head Chef, you will oversee the efficient day to day operation of the kitchen, including menu development, food ordering, stock control, and ensuring all kitchen policies and procedures are followed. Equally important is your ability to inspire, train, and mentor your team to deliver a first class dining experience.

If you have proven experience in a similar role and a passion for great food, we would love to hear from you.

What We Offer

• No evening work, split shifts, or unsociable hours
• Stable, year round role within a well established family business
• Competitive pay based on experience
• Closed Christmas Day, Boxing Day, New Year's Day & Easter Sunday
• 50% discount in BGC restaurants, 20% discount in BGC stores, plus Woodthorpe Leisure Park discounts

Skills & Experience Needed

• Proven experience in a busy, high volume kitchen
• Strong culinary skills with creativity and the ability to follow specs
• Carvery experience beneficial
• Solid knowledge of HACCP and food safety
• Ability to manage multiple orders under pressure
• Professional, reliable, and committed to high standards
• Level 3 Food Hygiene desirable
• Strong leadership, coaching, and team development skills
• Experience with stock control and waste management

Key Duties & Responsibilities Leadership & Team Management

• Lead, mentor, and manage the kitchen team
• Coach staff and support recruitment, training, and HR processes
• Create prep lists and ensure smooth daily operation
• Schedule staff and maintain high performance standards

Menu & Food Production

• Develop menus, seasonal dishes, and specials
• Prepare and present food efficiently and to a high standard
• Maintain portion control and minimise waste
• Ensure consistent quality, taste, and presentation

Operational & Compliance

• Manage food costing, ordering, and inventory
• Maintain correct storage, rotation, and labelling
• Ensure compliance with all food safety and health regulations
• Oversee deliveries and maintain accurate stock records
• Implement cleaning and maintenance schedules

Business & Performance

• Support sales through menu quality and innovation
• Maintain a clean, safe, efficient kitchen environment
• Keep all kitchen documentation and procedures up to date

Required Criteria

• Strong culinary knowledge and professional kitchen experience
• Proven leadership ability
• Awareness of current culinary trends
• Understanding of health, safety, and sanitation laws
• Excellent knife skills

To Apply

Please email: Jade Hughes -

Due to the high volume of applications, we will only contact you if your application has been successful