Head Chef

Job Overview

Job Description

JOB OVERVIEW & JOB DESCRIPTION
Head Chef Clove & Co Uk ltd
Job Title: Head Chef

Employer: Clove & Co uk ltd

Place of Work: 53 N Station Rd, Colchester CO1 1RQ

Hours: 37.5 hours per week

Salary: 38,500 per annum

Contract Type: Full-time, Permanent

Job Overview
Clove & Co is a vibrant, community-rooted food business celebrated for its bold, flavour-forward cooking and warm hospitality. We are seeking an experienced and inspired Head Chef to lead our kitchen operations, drive culinary excellence, and shape the direction of our food offering as the business continues to grow.
The successful candidate will be a natural leader with a genuine passion for food and people someone who brings creativity, precision, and professionalism to every service and inspires those around them to do the same.

Key Responsibilities
Menu Development & Culinary Direction

Lead the development, costing, and seasonal refresh of menus in collaboration with ownership and management
Maintain the highest standards of food quality, consistency, and presentation across all dishes
Champion creativity and innovation in the kitchen, drawing on both classic techniques and contemporary influences
Adapt menus to reflect seasonal produce, dietary requirements, and evolving customer preferences
Oversee recipe development, portion control, and plating specifications for the wider team

Kitchen Management & Operations

Take full ownership of day-to-day kitchen operations, ensuring efficient and smooth service at all times
Establish and maintain high standards of mise en place, kitchen organisation, and workflow
Lead by example on the pass during service, maintaining pace, quality, and team cohesion
Ensure all kitchen equipment is correctly operated, cleaned, and maintained in line with safety requirements
Collaborate with front-of-house management to deliver a seamless and outstanding guest experience

Stock Control & Procurement

Manage stock levels, supplier relationships, and ordering processes to maintain quality and cost efficiency
Receive and verify deliveries to ensure produce meets agreed quality and quantity standards
Conduct regular stock takes and implement effective stock rotation and storage procedures
Drive a culture of minimal waste through careful planning, portioning, and sustainable practices
Contribute to food cost analysis and report on kitchen performance metrics to management

Food Safety & Compliance

Ensure full and ongoing compliance with food hygiene and health & safety legislation
Maintain accurate HACCP records, temperature logs, allergen documentation, and cleaning schedules
Oversee and uphold allergen management procedures in accordance with current legal requirements
Conduct regular kitchen hygiene audits and risk assessments, acting swiftly on any findings
Ensure all team members consistently adhere to food safety standards and personal hygiene practices

Team Leadership & Development

Lead, mentor, and inspire the kitchen team, fostering a positive, professional, and collaborative culture
Plan and deliver structured training to support skill development across all kitchen grades
Manage rota planning, shift allocation, and kitchen staffing in line with business needs
Conduct performance reviews and provide constructive feedback to support team growth
Recruit and onboard new kitchen staff in partnership with management when required

Person Specification
Essential

Minimum 3 years' experience working as a Head Chef or Senior Sous Chef in a professional kitchen environment
Demonstrated ability to lead a kitchen team and deliver consistently high-quality food across a range of occasions and covers
Strong creative vision with a passion for developing menus that reflect both culinary craft and guest experience
Sound knowledge of food safety legislation, hygiene standards, and HACCP principles
Thorough understanding of allergen management and dietary requirements
Experience in stock control, procurement, and working effectively with food suppliers
Strong leadership skills with the ability to motivate, manage, and develop a team
Ability to perform under pressure in a fast-paced kitchen environment without compromising on quality
Excellent organisational skills and the ability to manage competing priorities during and outside of service
Right to work in the United Kingdom

Desirable

Formal culinary qualification (e.g. NVQ Level 2/3 in Professional Cookery, City & Guilds, or equivalent)
Experience in food costing, recipe development, and kitchen financial management
Knowledge of South Asian, Middle Eastern, or specialist cuisine relevant to our food offering
Familiarity with kitchen or HR management software
Experience working within a growing, independent, or multi-site food business
A network of trusted suppliers and a genuine enthusiasm for sourcing quality produce

Terms & Conditions
Salary: 38,500 per annum

Hours: 37.5 hours per week

Holiday: 28 days per annum including bank holidays

Pension: Auto-enrolment in accordance with statutory requirements

Notice Period: One month (following probationary period)

Probationary Period: Six months