Head Chef

The Head Chef is responsible for leading all kitchen operations at Meadow, ensuring consistent delivery of high‑quality, seasonal dishes that reflect the restaurant’s bistro style and brand. This role oversees menu development, food preparation, kitchen staff management, cost control, and compliance with food safety standards. The Head Chef works closely with the owners to maintain a cohesive guest experience and a positive, professional team culture.

Key Responsibilities

Kitchen Leadership & Operations

• Oversee daily kitchen operations, ensuring smooth and efficient service
• Maintain high standards of food quality, presentation, and consistency
• Lead and support kitchen staff, fostering a respectful and collaborative environment
• Manage workflow during service, including pass management and plating standards

Menu Development & Creativity

• Develop seasonal menus and weekly specials aligned with Meadow’s brand
• Introduce new dishes that reflect modern bistro cooking and seasonal produce
• Ensure all recipes, portion sizes, and presentation guidelines are documented and followed

Food Safety & Compliance

• Uphold all food safety, hygiene, and health regulations
• Maintain a clean, organised kitchen environment
• Ensure correct storage, labelling, and rotation of stock

Cost Control & Supplier Management

• Manage ordering, stock levels, and supplier relationships
• Monitor food costs, wastage, and portion control
• Work within agreed budgets and contribute to financial targets

Team Training & Development

• Train new staff on kitchen standards, recipes, and safety procedures
• Mentor junior chefs and support their growth
• Conduct regular performance check‑ins with kitchen team members

Skills & Experience Required

• Proven experience as a Head Chef or Senior Sous Chef
• Strong understanding of modern bistro cuisine and seasonal cooking
• Excellent leadership, communication, and organisational skills
• Ability to work calmly under pressure in a fast‑paced environment
• Competence in menu planning, costing, and kitchen systems
• Flexibility to work evenings and weekends