Are you a Chef who is tired of late nights and no time off over the holidays?
Would you like:
- Time Off Over Christmas & Summer - No working on Christmas Day, Easter, New Year, and more!
- Work-Life Balance - Fewer hours during student vacations and rarely required past midnight
- Vibrant Setting - Work in a venue with access to excellent facilities
- Fantastic Benefits - A substantial pension scheme, wellbeing programme, cycle-to-work scheme, and salary extras
If you have worked as a Sous Chef / Chef de Partie / Deputy Chef / Senior Chef / Station Chef / Second Chef / Line Chef and are ready for your next move into a more senior role, please apply today!
SALARY: £28,585 - £31,973 per annum+ Excellent Benefits
BENEFITS: 20 days holiday plus no less than a total of 15 days at Christmas, Easter, New Year, May Day, Spring and Late Summer bank holidays or days in lieu thereof, a dedicated wellbeing programme, cycle to work scheme, employee assistance programme, substantial pension scheme and salary extras
LOCATION: Coventry, West Midlands (CV4) - occasional off-site working is required
JOB TYPE: Full-Time, Permanent
WORKING HOURS: 36.5 hours per week. Hours may vary during vacation times. The restaurant operates from 9.00am to as late as midnight on certain nights, requiring a mix of day and evening shifts, including weekends. Chefs are rarely required after midnight.
JOB OVERVIEW
Sous Chef / Chef de Partie / Deputy Chef / Senior Chef / Station Chef / Second Chef / Line Chef / Head Chef
We have a fantastic new job opportunity for a Chefwho has experience in leading and managing a kitchen team, strong food presentation skills and excellent planning, organisation and communication skills.
Working as the Chef you will support the restaurant by preparing and cooking food to high standards, ensuring quality and portion control.
As the Chef you will work alongside a dedicated team to design and implement high-quality menus, while controlling margins and meeting service demands.
You will maintain strong relationships with suppliers to ensure the best provenance, quality, and pricing of ingredients with full traceability as well as taking responsibility for hygiene and health and safety in food preparation areas.
ABOUT THE RESTAURANT
A modern take on the classic pub experience where great food, quality drinks, and warm hospitality come together. Serving delicious, value-for-money meals crafted from locally sourced ingredients alongside a fantastic selection of real ales, fine wines, premium beers, and spirits.
At the heart of it is a commitment to real ale, real food, real people, and a warm welcome - creating a friendly, laid-back atmosphere where everyone feels at home. Whether it’s a casual bite, a drink catch-up, or a lively night out, the focus is on exceptional customer care and an unforgettable experience.
DUTIES
Sous Chef / Chef de Partie / Deputy Chef / Senior Chef / Station Chef / Second Chef / Line Chef / Head Chef
Your duties as a Chef will include:
- Deliver outstanding customer service, following policies, procedures, quality standards, and legal requirements
- Prepare high-quality, well-presented dishes, ensuring consistency in portion sizes
- Oversee catering for conferences, buffets, and events, ensuring all requirements are met
- Manage stock efficiently within budget, ensuring correct rotation and labelling
- Handle financial documentation for invoices, transfers, and records
- Monitor and record food safety checks, including temperature logs
- Maintain strict hygiene standards, follow cleaning schedules, and keep accurate records
- Support staff training and development, working with the Food & Beverage Manager to identify and address training needs
- Ensure compliance with health & safety, fire safety, and food safety regulations
- Operated kitchen equipment safely, ensuring staff followed correct procedures
- Liaise with external authorities, such as Environmental Health Officers and Licensing Authorities
- Train staff on food preparation, hygiene, and health & safety protocols
- Contribute to menu planning and sourcing quality ingredients
- Advise on catering equipment purchases and usage
CANDIDATE REQUIREMENTS
- Sous Chef / Chef de Partie / Deputy Chef / Senior Chef / Station Chef / Second Chef / Line Chef / Head Chef experience will be considered
- Background in high-volume food production
- Ability to use EPOS tills
- Experience liaising with suppliers
- Exposure to multi-unit operations
- Menu development experience
- Understanding of gross profit margin calculations
- Experience in budget monitoring and preparation
- Intermediate Food Hygiene Certificate
- Advanced Food Hygiene Certificate (preferable)
- Working knowledge of Health and Safety at Work Act/Food Safety Act (desirable)
- City and Guilds 706/1, 706/2 or equivalent
- Understanding of licensing laws
- High standards of customer care
- Strong food presentation skills
- Excellent planning and organisational skills
- Systematic approach to work
- Teamwork and leadership capabilities
- Strong coaching and training skills
HOW TO APPLY
To be considered for this job vacancy, please submit your CV to our Recruitment Team who will review your details. CV’s of Job Applicants meeting this requirement will be submitted to our Client for consideration. By submitting your job application to us you are hereby giving us your express consent to submit your details to our Client for this purpose.
JOB REF: AWDO-P13116
Full-Time, Permanent Catering and Hospitality Jobs, Careers and Vacancies. Find a new job and work in Coventry, West Midlands. Multi-Job Board Advertising and CV Sourcing Recruitment Services provided by AWD online.
Sous Chef / Chef de Partie / Deputy Chef / Senior Chef / Station Chef / Second Chef / Line Chef / Head Chef
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