We are seeking an experienced, commercially minded, and hands-on Regional Head Chef to oversee all hot kitchen operations across multiple locations. The Regional Head Chef will be responsible for ensuring consistency in food quality, managing food and labour costs, developing new recipes and menus, maintaining supplier relationships, and leading kitchen teams to achieve operational excellence. This role plays a key part in driving profitability, maintaining high culinary standards, and supporting the company's growth.

Role Purpose

The primary purpose of the Regional Head Chef is to lead and manage all hot kitchen operations across the business, ensuring that every outlet consistently delivers high-quality food while operating efficiently and profitably. The Regional Head Chef will oversee culinary standards, food costing, labour management, supplier relationships, recipe development, kitchen administration, and team performance while ensuring full compliance with food safety legislation and company policies.

Key Responsibilities:

Oversee the daily operations of all company hot kitchens, ensuring consistency in food quality, presentation, and portion control.
Work hands-on in the kitchens to support service, coach kitchen teams, and lead by example.
Develop, test, and implement new recipes, seasonal menus, and product innovations aligned with the company's brand and commercial objectives.
Calculate, monitor, and control food costs, ensuring strong gross profit margins and minimal food waste.
Monitor and control kitchen labour costs by preparing, reviewing, and approving staff rosters in line with operational requirements and budgets.
Manage kitchen administration, including ordering, stock control, production planning, food cost reports, labour reports, and operational documentation.
Build and maintain strong relationships with food suppliers, negotiate pricing where appropriate, source new products, and ensure consistent quality and availability of ingredients.
Conduct regular kitchen audits to ensure compliance with company standards, HACCP requirements, cleanliness, and food safety legislation.
Standardise recipes, preparation methods, and portion sizes across all outlets.
Lead, coach, mentor, and develop Head Chefs and kitchen teams, identifying training needs and supporting continuous improvement.
Conduct regular performance reviews of Head Chefs and provide constructive feedback to drive operational excellence.
Investigate food quality issues and customer complaints, implementing corrective actions where necessary.
Monitor kitchen equipment and coordinate maintenance to minimise operational disruption.
Analyse operational KPIs, food cost reports, labour reports, and kitchen performance, recommending improvements to increase efficiency and profitability.
Ensure compliance with all company policies, procedures, and health and safety regulations.

Requirements:

Proven experience as a Head Chef, Executive Chef, or Regional Head Chef within a multi-site hospitality or restaurant environment.
Strong commercial knowledge of food costing, labour cost management, budgeting, stock control, and supplier management.
Experience developing recipes, menus, and food specifications.
Excellent leadership, coaching, and communication skills.
Strong organisational and administrative abilities.
Thorough understanding of HACCP, food safety legislation, and kitchen compliance.
Valid Food Handling certificate.
Excellent English communication skills, both verbal and written.
Ability to work in a fast-paced environment and manage multiple priorities.
Own transport is considered an asset, as regular travel between company locations is required.
Flexibility to work in the kitchens, travel between outlets, and work weekends or public holidays when operationally required.
Passion for culinary excellence, continuous improvement, and developing high-performing kitchen teams.

Regional Head Chef

Job Description