About this role
Role Overview Leads the kitchen by planning, managing, and developing all culinary operations. Implements kitchen strategy, budgets, food costing, and ensures best-in-class food quality, safety, consistency, and service speed. This is a Permanent full-time role requiring 39 hours of work per week. Minimum Gross Hourly Remuneration ; 19 € Minimum Gross Annual Remuneration : 38,532.00 € Key Duties and Responsibilities Strategic Planning & Culinary Development -Plans, develops, and implements menu changes, seasonal rotations, slice specials, LTOs -Design recipes and SOPs with detailed yields, cook times, and plating guides. -Conducts menu engineering: analyses popularity vs. profitability, plans price points, and repositions items to maximise GP. -Leads tastings and R&D sessions; sets innovation targets and approves final recipes before onboarding the team. Financial Management, Budgeting & Food Costing -Owns kitchen P&L lines; sets monthly/weekly budgets -Builds and maintains recipe costings at PLU level -Plans and manages portion control, waste logs to reduce variance and improve margins. -Implements stock control cycles: ordering calendars -Negotiates pricing, rebates, and delivery schedules with suppliers; reviews alternatives to improve quality-to-cost ratios. Procurement & Supplier Management -Defines product specs and approves suppliers against quality, safety, and sustainability criteria. -Plans purchasing based on sales forecasts and menu mix. -Examines deliveries. Kitchen Operations & Service Execution -Plans, coordinates, and manages daily production: dough schedules, sauce prep, toppings, bake profiles, slicing and service speed. -Oversees pass management and ticket flow. -Develops and enforces mise en place lists, prep sheets, and cleaning schedules. -Implements equipment maintenance plans and coordinates repairs to minimise downtime. -Ensure health and safety standards People Leadership, Training & Performance -Supervise, organise, instruct kitchen staff and manage team. -Build the team structure and headcount plan. - Develop and implement training programmes. The ideal person has: -Experience as a Head Chef or Senior Sous Chef in a similar role with experience in specialty dough /sourdough making -Exceptional culinary standards -Strong leadership and organisational ability -Solid understanding of food safety and kitchen operations -Calm, professional and solution-focused under pressure -Positive, driven and committed to developing others