Head Chef - #2095647

We are looking for a hardworking and talented Head Chef to lead our Kitchen team at Midlands Arts Centre (MAC). Located in the leafy Cannon Hill Park in Birmingham, MAC offers a range of catering and hospitality across the business, including; our restaurant, bar and event catering. Our Head Chef role offers a great work-life balance with a 37.5 hour week spread across 5 days and with 33 days of holiday per year. Below you can find a full job description and person specification.

Job Description

Job Purpose
Lead the day-to-day planning and delivery of an excellent catering and hospitality offer across all areas of the business. Coach and train the team to deliver consistently excellent standards of service whilst remaining compliant with all legal requirements. To lead on stock control and contribute to effective staff rostering. Deputise for the Head of Catering Operations when required.

Operational

• Lead daily kitchen operations from the pass, ensuring consistent delivery of food to a high standard whilst maintaining excellent cleanliness and organisation across the kitchen and all back-of-house areas.
• Develop fully costed, menus aligned with MAC’s vision, values, and food strategy. Ensure they remain profitable and include clear allergen, dietary and preparation information for all dishes.
• Oversee timely and efficient ordering and management of all required stock, including non-kitchen items, ensuring full menu availability while minimising wastage.
• Manage staff scheduling to ensure the kitchen is always adequately staffed and costs remain in line with budget.
• Respond professionally and in a timely manner to any customer feedback received.

People

• Support the training and development of the back-of-house team by implementing structured onboarding processes, effective training materials and ongoing development opportunities.
• Manage back-of-house HR, covering recruitment, timesheets, leave, appraisals and performance. Ensuring fair, consistent and policy-compliant processes.

Financial & Administration

• Manage catering budgets and performance to meet financial targets, using management accounts and systems to monitor results, address variances and optimise margins. Analyse sales and negotiate supplier pricing to ensure a profitable food offer.
• Maintain and manage all operational kitchen systems e.g. Navitas Food Safety, Opus Compliance Cloud.
• Manage stock control administration by checking invoices to confirm deliveries, ensure products are correctly coded and prepare paperwork and stock for monthly stocktakes.
• Ensure accurate monthly stocktakes take place.

Compliance

• Implement and manage all responsibilities outlined in MAC’s Food Safety Management System, ensuring full compliance in the kitchen and back-of-house areas enabling MAC to maintain a 5* EHO food rating.
• Manage responsibility for Health & Safety in the kitchen and back-of-house areas. Ensure training and records are up to date, risk assessments and daily checklists are maintained and all maintenance issues, accidents and near misses are promptly logged and followed up.
• Ensure the back-of-house team are always ‘fit to work’ and have adequate uniform to carry out their duties.

Person Specification
Core (You should meet most of these requirements)

• Proven experience managing a complex and high-volume kitchen operation over several years.
• Experience managing budgets and profit & loss (P&L), with the ability to monitor financial performance and implement cost controls.
• Skilled in negotiating supplier pricing to achieve cost efficiencies.
• Strong leadership and people management skills, including team development, performance management and staff scheduling.
• Experience in stocktaking and inventory control.
• Extensive product and ingredient knowledge, with a strong understanding of dietary and allergen considerations.
• Well-informed on current food trends and innovations.
• Strong knowledge of food safety principles e.g. HACCP
• Proficient verbal and written English.
• Can demonstrate excellent modern cooking techniques and presentation skills.
• Strong leadership and training capabilities.
• Outstanding communication skills, with the ability to remain calm and lead effectively under pressure.
• Ability to work in a fast-paced kitchen environment
• Excellent organisation and planning skills.
• Genuine passion for high-quality food and exceptional service.
• Proven ability to build trust, motivate and inspire teams.
• Commercially astute, with a solid understanding of business operations.
• Excellent personal hygiene standards.
• Highly focused on customer satisfaction and audience engagement.
• Proactive, solutions-oriented approach to problem-solving.
• Dedicated to promoting equality, diversity, and inclusion across the team and food offering.
• Passionate about sustainable and ethical produce.
• Availability to work flexibly to the needs of the business including evening and weekend work.

Desireable (You should meet some of these requirements)

• Level 3 – Managing Food Safety
• Level 3 – Managing H&S and/or IOSSH
• Professional Cookery qualifications such as City & Guilds diplomas, BTEC, HND or a Foundation degree in Culinary Arts
• Experience managing kitchens across a variety of settings, including cafés, coffee shops, bars and commercial event catering.
• Experienced in implementing and managing a Food Safety Management System (FSMS).
• Experience with fresh pizza preparation
• IT literate, with experience using sales data to evaluate and improve financial performance.
• Knowledge of H&S principles including COSHH.
• A creative mindset with an interest in a variety of art forms.

REF-229 309