Job Opportunity: Head Chef

Location: The Partridge Inn, Sussex Inns

Reports to: General Manager / Area Manager About the Role

We are seeking a commercially-minded, passionate Head Chef to lead our kitchen team. At Sussex Inns, our Head Chefs are more than just cooks; they are business leaders. You will take full ownership of the kitchen’s performance, driving both culinary excellence and financial profitability. You will be responsible for balancing the demands of high-quality food production with strict cost-of-sales management and team development.Key Responsibilities

Commercial & Financial Management

• GP Management: Take full accountability for achieving target Gross Profit (GP) percentages by effectively managing menu engineering, portion control, and ingredient costs.
• Stock Control: Oversee all aspects of inventory management, including ordering, stock rotation, and minimizing waste (dry and wet stock) to ensure adherence to budget.
• Payroll Control: Manage kitchen rotas efficiently, ensuring labour costs remain within the agreed site budget without compromising service standards.
• Reporting: Regularly review P&L data to identify variances and implement corrective actions to improve kitchen performance and profitability.

Culinary Leadership & Menu Development

• Menu Design: Develop and cost innovative, seasonal menus that reflect our brand identity while remaining commercially viable.
• Quality Standards: Ensure that every dish leaving the kitchen meets our exacting standards for taste, presentation, and consistency.
• Operational Excellence: Maintain a seamless workflow during busy service periods, troubleshooting issues quickly to ensure guest satisfaction.

Team Leadership & Development

• Management: Recruit, train, and mentor the kitchen brigade, fostering a positive, disciplined, and high-performance kitchen culture.
• Training: Ensure all staff are fully trained in company procedures, culinary techniques, and food safety standards.
• Performance: Conduct regular team appraisals and identify opportunities for talent development within the kitchen.

Safety & Compliance

• Hygiene Standards: Enforce rigorous food safety, hygiene, and cleanliness standards, ensuring full compliance with current regulations (HACCP/Environmental Health).
• Health & Safety: Maintain a safe working environment, ensuring all kitchen equipment is correctly maintained and that safety protocols are strictly followed by the entire team.

Required Experience & Skills

• Proven Head Chef Experience: Strong track record in a similar fast-paced, high-volume environment.
• Financial Acumen: Demonstrable experience managing kitchen budgets, GP targets, and payroll percentages.
• Leadership: Excellent communication skills with the ability to inspire and manage a team under pressure.
• Food Safety: Level 3 Food Safety and Hygiene certification is essential.
• Attention to Detail: Meticulous approach to plate presentation, food storage, and kitchen organisation.

Job Opportunity: Head Chef

Location: The Partridge Inn, Sussex Inns

Reports to: General Manager / Area Manager About the Role

We are seeking a commercially-minded, passionate Head Chef to lead our kitchen team. At Sussex Inns, our Head Chefs are more than just cooks; they are business leaders. You will take full ownership of the kitchen’s performance, driving both culinary excellence and financial profitability. You will be responsible for balancing the demands of high-quality food production with strict cost-of-sales management and team development.Key Responsibilities

Commercial & Financial Management

• GP Management: Take full accountability for achieving target Gross Profit (GP) percentages by effectively managing menu engineering, portion control, and ingredient costs.
• Stock Control: Oversee all aspects of inventory management, including ordering, stock rotation, and minimizing waste (dry and wet stock) to ensure adherence to budget.
• Payroll Control: Manage kitchen rotas efficiently, ensuring labour costs remain within the agreed site budget without compromising service standards.
• Reporting: Regularly review P&L data to identify variances and implement corrective actions to improve kitchen performance and profitability.

Culinary Leadership & Menu Development

• Menu Design: Develop and cost innovative, seasonal menus that reflect our brand identity while remaining commercially viable.
• Quality Standards: Ensure that every dish leaving the kitchen meets our exacting standards for taste, presentation, and consistency.
• Operational Excellence: Maintain a seamless workflow during busy service periods, troubleshooting issues quickly to ensure guest satisfaction.

Team Leadership & Development

• Management: Recruit, train, and mentor the kitchen brigade, fostering a positive, disciplined, and high-performance kitchen culture.
• Training: Ensure all staff are fully trained in company procedures, culinary techniques, and food safety standards.
• Performance: Conduct regular team appraisals and identify opportunities for talent development within the kitchen.

Safety & Compliance

• Hygiene Standards: Enforce rigorous food safety, hygiene, and cleanliness standards, ensuring full compliance with current regulations (HACCP/Environmental Health).
• Health & Safety: Maintain a safe working environment, ensuring all kitchen equipment is correctly maintained and that safety protocols are strictly followed by the entire team.

Required Experience & Skills

• Proven Head Chef Experience: Strong track record in a similar fast-paced, high-volume environment.
• Financial Acumen: Demonstrable experience managing kitchen budgets, GP targets, and payroll percentages.
• Leadership: Excellent communication skills with the ability to inspire and manage a team under pressure.
• Food Safety: Level 3 Food Safety and Hygiene certification is essential.
• Attention to Detail: Meticulous approach to plate presentation, food storage, and kitchen organisation.