Head Chef

Job Title: Head Chef – Pub with Rooms (Kitchen Opening)

Location: The Railway Inn, Aldeburgh

Position Type: Full-time

Salary: £32,000 starting, rising to £35,000+ after 6-month launch review

About Us

The Railway Inn combines a vibrant community pub with charming boutique accommodation. We are gearing up to open our kitchen for the very first time! We are looking for a visionary, highly organized, and hands-on Head Chef to build, launch, and lead our kitchen. From delivering a standout breakfast experience for our overnight guests to executing fast pub lunches and a stellar evening dining menu, you will be the driving force behind our hospitality experience.

Role Overview

As our founding Head Chef, you will take total control of the kitchen. You will design three distinct, high-margin menus (Breakfast, Lunch, and Dinner), establish all kitchen infrastructure and safety protocols prior to launch, and build a small team capable of maintaining high standards across extended operating hours. We need a strategic leader who understands the unique synergy between a bustling pub and an overnight accommodation business.

Key Responsibilities

All-Day Menu & Breakfast Program Development:

Hotel Breakfast: Design a reliable, appealing morning offering (e.g., hot plated breakfast items, continental buffet elements, or artisan breakfast boards) to delight overnight guests.

Lunch & Day Trade: Create a swift, appealing midday menu for locals, visitors, and guests returning from exploring the area.

Dinner & Evening Service: Deliver a robust, comforting evening menu (elevated pub classics, seasonal specials, shareables, and traditional Sunday roasts) that appeals to both local diners and hotel guests.

Kitchen Launch & Infrastructure Setup: Collaborate with management to oversee kitchen layout optimization, equipment setup, inventory systems, and strict food safety/HACCP compliance prior to opening.

Team Building & Scheduling: Recruit, train, and mentor a kitchen brigade capable of covering early morning starts through late-night closes without burning out. Implement efficient shift patterns and cross-training.

Financial & Inventory Management: Maintain strict control over food cost percentages (COGS) across all dayparts, manage waste, negotiate with local suppliers, and drive profitability to hit P&L targets.

Qualifications & Experience

Proven Track Record: Proven experience as a Head Chef or a strong Sous Chef wanting to take the step up, ideally within a gastropub with rooms, country inn, boutique hotel, or high-volume all-day dining venue.

Launch Experience: Demonstrable experience opening a new kitchen, setting up operational workflows, or launching a multi-faceted menu concept.

Extended Operations Expertise: Deep understanding of how to manage the stamina, prep schedules, and inventory cross-utilization required for a kitchen running from early morning breakfast to late dinner.

Commercial Acumen: Strong capability with labor budgeting, scheduling across extended hours, food cost management, and margin optimization.

Certifications: Valid Level 3 Food Hygiene / ServSafe certification (or local equivalent).

Pay: From £32,000.00 per year

Work Location: In person