Head Chef

Salary: £15.00 – £17.50 per hour
Estimated Annual Salary: £31,200 – £36,400 (based on a 40-hour week)

Benefits:

• Company pension

• Free meals while on duty

• Employee discount

• Free parking / on-site parking

• Access to on-site gym facilities

• Discounted gym membership

• Opportunities for paid training and development

• Potential on-site studio accommodation available (negotiable)

Location: Yelverton
Hours: 40 hours per week
Working Hours: 8:00am – 5:00pm (daytime hours)
Job Type: Permanent

An exciting opportunity is available for an experienced Head Chef to lead the kitchen of a growing countryside restaurant located on a family-run farm in the Bere Peninsula. This is an ideal role for a chef who enjoys working with fresh, locally sourced ingredients, has a passion for brunch-style dining, and wants the opportunity to shape menus in a unique farm-to-table setting.

The kitchen focuses on a brunch-led menu, with many dishes prepared in-house and a strong field-to-fork ethos, using fresh produce grown on-site whenever possible.

About the Venue

The restaurant sits within a working family-run farm home to British heritage rare-breed pigs, poultry, goats, sheep and horses, alongside cats and dogs. The farm also includes a horticultural growing area which supplies fresh produce to the kitchen where possible, supporting a seasonal and sustainable approach to cooking.

The restaurant is currently focused on daytime service serving freshly made foods cooked in house, but is licensed from 09:00–23:30, seven days a week, providing strong potential for future growth and menu expansion. This role is perfect for an aspiring chef wanting to place their stamp with the option to change and design menu's seasonally with the fresh produce available with an upmarket Breakfast and Lunch offering.

Head Chef Responsibilities

• Lead and manage the day-to-day running of the kitchen

• Prepare and cook high-quality fresh food including brunch dishes, lunches, mains and desserts

• Maintain consistent food quality, presentation and portion control

• Develop menus aligned with seasonal produce and the field-to-fork concept

• Manage stock ordering, rotation and storage

• Control food costs and work within budgets

• Ensure compliance with food hygiene, food safety and health & safety regulations

• Maintain a clean, organised and safe kitchen environment

• Train, motivate and support the kitchen team

Skills & Experience Required

• Previous experience as a Head Chef or strong Sous Chef ready to step up

• Minimum 4 years professional kitchen experience preferred

• Experience with fresh, seasonal cooking and brunch-style menus

• Strong knowledge of food hygiene, food safety and kitchen compliance

• Excellent organisation and time management skills

• Ability to lead and motivate a small team

• Passion for producing high-quality food made from scratch
  About Chefs for Chefs

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