Chef and Manager Skilled worker (Sponsorship available)

Full Job Description

​We are looking for a dynamic, high\-energy leader to take the reins of our establishment as a General Manager \& Head Chef. This is a unique, dual\-faceted role designed for a culinary professional who loves the rush of the kitchen but also possesses the sharp business acumen required to run a successful front\-of\-house operation.

​If you are a culinary expert who can design a stellar menu, manage food costs, lead a kitchen crew, and step out to ensure our guests are having an unforgettable dining experience, we want to hear from you.

​Key Responsibilities

​Culinary \& Back of House (BOH):

• ​Oversee all kitchen operations, ensuring food quality, presentation, and consistency meet top\-tier standards.


• ​Design, implement, and refresh seasonal menus while maintaining accurate recipe costings.


• ​Manage inventory, order supplies, and maintain strong vendor relationships to control food and labor costs.


• ​Recruit, train, mentor, and schedule kitchen staff, fostering a positive and efficient team environment.


• ​Ensure strict compliance with all health, safety, and sanitation regulations.

• ​Oversee daily business operations, including guest relations, staffing, and financial performance.


• ​Maximize profitability through strategic labor management, waste reduction, and marketing initiatives.


• ​Train FOH staff on menu knowledge, hospitality standards, and upselling techniques.


• ​Handle customer feedback with grace and professionalism, turning first\-time guests into regulars.


• ​Manage P\&L statements, budgets, and administrative duties (payroll approval, cash handling, etc.).

• ​Experience: Minimum 3 years of experience as a Head Chef, Kitchen Manager, or Restaurant General Manager. Experience managing *both* sides of the house is highly preferred.


• ​Leadership: Proven ability to lead, motivate, and develop a diverse team.


• ​Financial Acumen: Strong understanding of restaurant financials, including P\&L management, food cost tracking, and labor optimization.


• ​Certifications: ServSafe Manager certification (or equivalent state food safety certification) required.


• ​Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays.


• ​Physical Stamina: Ability to stand for long periods and lift up to 50 lbs.

• ​Competitive base salary with a performance\-based bonus structure.


• ​Comprehensive health, dental, and vision insurance.


• ​Generous paid time off (PTO).


• ​Free meals during shifts and a substantial employee discount when dining off\-duty.


• ​Tremendous creative freedom to shape the menu and restaurant culture.

• ​10\-hour shift / 8\-hour shift


• ​Day shift / Evening shift


• ​Weekend availability required

• ​In person

Pay: £26,500\.00\-£41,000\.00 per year

Benefits:

• Discounted or free food


• Employee discount

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