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Experienced Head Chef Wanted

We’re a local Bowls Club with a loyal community and a love for hearty, honest meals. We’re looking for a passionate and creative Head Chef to lead our kitchen, bring fresh energy, and put their stamp on our menu. This is a rare chance to step into a welcoming kitchen and make it your own.

About the Role

About You

What We Offer

Key Responsibilities

• • Menu planning & specials – create seasonal menus and weekly specials that the community will love

  • Hands-on cooking – lead lunch and dinner service, preparing meals consistently and efficiently

  • Kitchen management – oversee food prep, portioning, presentation, and smooth day-to-day running

  • Stock control & ordering – manage inventory, minimise waste, and keep food costs in check

  • Food safety & compliance – maintain hygiene and meet all food safety regulations

  • Team leadership – guide and mentor kitchen staff, keeping the kitchen organised, relaxed, and team-focused

  • Events & functions – cater for club functions and larger events, ensuring the kitchen runs smoothly

  • Creativity with simplicity – introduce fresh ideas while respecting the traditional favourites our regulars love

  • You love cooking real, hearty food that brings people together

  • Take pride in consistency and great flavours

  • Enjoy being part of a local community and knowing the regulars

  • Reliable, steady, and happy to get hands-on

  • Work well under pressure and confidently run a small team

  • Creative but respect the classics

  • Experience with functions and event catering

  • Ready to take ownership of the kitchen and make it your own

  • Full-time role, Wednesday to Sunday, approx. 38-40 hours per week

  • Creative freedom to shape and evolve the menu

  • A supportive, small venue with a loyal community and growth potential

  • A fun, community-focused environment where your work is valued

  • Lead and mentor kitchen staff during service

  • Plan and execute seasonal menus and specials

  • Manage inventory, ordering, and suppliers

  • Maintain food safety, hygiene, and licensing standards

  • Control costs through smart portioning and waste reduction

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• How many years' experience do you have as a Head Chef?

• Do you have experience with menu planning & costing?

• How many years of people management experience do you have?

• Have you worked in a role where you were responsible for stock control?

• How much notice are you required to give your current employer?

• Do you have experience determining kitchen budgets & produce requirements?