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Head Chef

  • Job Location

    Rolls Royce Bristol

  • Start date


  • Duration


  • Job Benefits

    A generous package, fantastic benefits and hundreds of discounts from high street shops and supermarkets to holidays and home insurance!


Job Purpose

Responsible for the provision of seasonal food in a contemporary style in line with the CH&CO brand. To maintain standards of quality, food hygiene and health and safety. Where relevant (given the site structure) deputies for the Exec Chef in the running of the kitchen operation or responsible for the full management of the kitchen and the kitchen team. Delivers all budgetary targets and provides high standards of customer service. To work Monday - Friday, 40 hours per week on a salary of £30,000.

Key responsibilities and accountabilities

Food Production

To fully understand and interpret the CH&CO brand in terms of food and food service· 

To develop and plan menus that are in line with client and customer expectations at the relevant CH&CO site· 

To prepare and oversee all preparation of food to the highest standard and in line with the CH&CO style· 

To ensure food is seasonal, of known provenance and where possible sourced locally· 

To produce food in a timely fashion to ensure smooth service to the customers· 

To ensure that all appropriate ingredients are available for the menus being prepared and where necessary identify shortages and instigate action to source ingredients· 

To deputise in the Ex Chef’s absence where appropriate.

To assist Exec Chef (where relevant), Company Chefs and Food Development Director in developing and producing new service styles and food concepts. 

Raise all supplier quality issues with the Procurement Department at CH&CO.

To communicate with the relevant parties’ requirements for planned menus and order necessary ingredients·  To coordinate stock ordering and stocktaking for the entire operation. Kitchen Finance· 

Plan menus and prepare food in order to minimise wastage.

Control costs through efficient purchasing and use of existing stock whilst ensuring that standards and style is maintained.

Ensure with Exec Chef, where appropriate, that budgetary targets are delivered on site through a thorough understanding of GP, GP%, selling price, cost price, margin, mark up and calculation of menu costs through recipes.

Responsible for ensuring weekly and monthly stock takes.

To administer unit controls and keep records using the appropriate systems Managing / Developing a Team.

Depending on site structure either overall responsibility for managing the kitchen team ensuring that they are all are aware of CH&CO standards and carry out their jobs in line with those standards or in partnership with the Exec Chef.

Responsible for leading the kitchen team in producing high quality seasonal food in a timely fashion.·  Conduct daily briefings before service ensuring all Chefs understand the day’s menus and are aware of their responsibilities for the day.

Provide feedback and coaching on performance.

To provide any necessary on-job training whereby increasing the team’s understanding and knowledge of produce.

To carry out performance appraisals as and when directed by the company. 

To manage poor performance in line with the CH&CO process, where relevant reporting performance issues and actions to Exec Chef / site General Manager.

To induct new staff into their position.

To monitor the attendance of the kitchen brigade.

Additional information
For more information about Gather and Gather check out our website - can't wait to hear from you. Apply online now!Please note as we receive a high number of applications to all our roles, we are unable to respond to all unsuccessful candidates.


Competency Level: Level 2 Manage & Operate Competency Framework
Health & Safety
·  To understand and comply with CH&CO and statutory health, hygiene and safety, quality standards including COSHH and HACCP and to ensure that all tasks are carried out in accordance these standards by all members of the kitchen team
·  To ensure that the kitchen team have completed up to date COSSH and Food Hygiene training.
·  To ensure equipment and food temperature readings are taken and recorded on a daily basis
·  To ensure all food is labelled and dated in fridges and freezers
·  Wear the correct uniform and safety shoes as directed and maintain uniform items appropriately.
·  Report any equipment and/or building fabric faults and any hygiene, health and safety hazard to the General Manager.

 Customer Service
·  To seek customer feedback during service and use the information to develop the food and food service offering in the relevant site
·  To maintain a professional and friendly image with the client and customers at the relevant site
·  Work effectively with all colleagues at the relevant site to ensure excellent customer service
·  Attend to customer needs in a polite and helpful manner providing assistance where necessary in line with the CH&CO style and to respond appropriately to any customer queries or complaints taking responsibility to resolve where necessary
·  Be up to date with customer needs and tastes and communicate any ideas to the Exec/ Company Chef as appropriate.

 Occasional Responsibilities
·  To attend training courses and attend CH&CO meetings when necessary
·  To act as a resource to the General Manager, Exec Chef, Company Chef and Food Development Director.

About us

Gather & Gather is the UK’s fastest growing catering company, with over 270 sites in the UK, Ireland, Norway and Germany. We provide a range of services including staff restaurants, café
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Copyright ©2006 - 2021. 247 Media Ltd.
Copyright ©2006 - 2021. 247 Media Ltd.