Head Chef / Kitchen Manager
Location: Bradford
Hours: 45 hours per week
Salary: Negotiable for the right person.
Holidays: 28 days plus bank holidays
Job Purpose
The Head Chef / Kitchen Manager will oversee and manage all aspects of kitchen operations within a hospitality and corporate events environment. This role is responsible for ensuring high-quality food production, efficient service delivery, and consistent compliance with health and safety standards. The successful candidate will lead and develop a kitchen team to deliver exceptional guest experiences across a range of functions, from day-to-day service to large-scale corporate events.
* Lead, organise, and manage all kitchen operations to ensure smooth and efficient service.
* Prepare, produce, and oversee the delivery of high-quality food for daily service, corporate functions, and large-scale events.
* Plan and manage the logistics, preparation, and delivery processes to meet client and operational needs.
* Develop and inspire kitchen teams, providing training, mentoring, and professional leadership.
* Create and deliver seasonal and event-specific menus that balance creativity, quality, and operational feasibility.
* Collaborate with sales and events teams to design bespoke menus for clients and functions.
* Manage stock levels, ordering, and supplier relationships while controlling costs and minimising waste.
* Conduct regular stock counts and ensure accurate records are maintained.
* Enforce compliance with food hygiene, health & safety, and kitchen operating procedures.
* Oversee cleaning schedules, ensuring daily, weekly, and monthly tasks are completed.
* Ensure temperature checks and food safety documentation are completed accurately.
* Manage staff rotas and scheduling to provide effective coverage for service and events.
* Ensure kitchen staff wear correct uniform and maintain professional presentation.
* Proactively resolve food production or service issues, maintaining high standards at all times.
* Participate in management meetings and contribute to wider business strategies.
Requirements
* Proven experience as a Head Chef, Kitchen Manager, or Executive Chef in a hospitality, events, or catering environment.
* Strong leadership and people management skills, with experience leading diverse teams.
* Demonstrated ability to manage high-volume food service and event catering.
* Hands-on experience in preparing, producing, and delivering food to a high standard.
* Creativity and innovation in menu development with strong commercial awareness.
* Excellent organisational and planning skills, with the ability to adapt to varying levels of demand.
* Financial acumen, with experience in stock management and cost control.
* In-depth knowledge of food hygiene, health & safety, and kitchen compliance procedures.
* Ability to perform under pressure while maintaining quality and consistency.
* Strong communication and collaboration skills with other departments.
Benefits
* Competitive salary (dependent on experience).
* 28 days annual leave plus bank holidays.
* Opportunity to lead catering operations in a dynamic hospitality and events setting.
* Involvement in high-profile corporate events and private functions.
* Professional development opportunities and the chance to shape the guest dining experience.
If you would like for the role of Head Chef then please to # or call Jade on #
Closing date is 19.10.2025 Please note this could change subject to suitable applications.
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