We are seeking a passionate and experienced Head Chef to lead the kitchen operations of Catered by Randalls, our outside catering division.

This is an exciting opportunity to take creative and operational responsibility for a varied catering service delivering weddings, corporate events, private functions and large-scale events across Guernsey.

The successful candidate will oversee all aspects of the catering kitchen, including menu development, event planning, food preparation, team leadership, logistics, quality control and cost management. The role requires a highly organised and adaptable chef who can maintain consistently high standards across multiple events and locations.

We will also consider applications from experienced Senior Sous Chefs who have a strong background in catering and are ready to progress into their first Head Chef position.

• Lead, motivate and develop the outside catering kitchen team, ensuring consistently high standards of food and service.
• Plan and deliver catering for weddings, corporate events, private functions and large-scale events.
• Create and develop seasonal menus that reflect current food trends, client requirements and the use of quality local ingredients.
• Coordinate food preparation, event logistics, transportation, kitchen set-up and on-site service.
• Ensure all events are properly planned, prepared and delivered within the agreed timescales and budgets.
• Oversee stock control, purchasing, ordering, portion control, food costing and waste management.
• Maintain accurate records and support the achievement of agreed gross-profit and operational targets.
• Ensure food is stored, transported, prepared and served in accordance with all food safety, hygiene and health and safety requirements.
• Recruit, train, mentor and develop chefs, kitchen assistants and temporary event staff.
• Work closely with the events, front-of-house and management teams to deliver an outstanding customer experience.
• Maintain professional standards and effective communication when dealing with clients, suppliers and venue representatives.
• Support the loading, transportation and unloading of catering equipment, food and supplies when required.
• Remain flexible regarding working hours, including evenings, weekends and public holidays, according to the events schedule.

• Previous professional catering experience is essential, ideally within weddings, events, banqueting or high-volume outside catering.
• For applicants currently working as a Head Chef, a minimum of two years’ experience in a Head Chef position is required.
• Applications will also be considered from experienced Senior Sous Chefs who can demonstrate strong kitchen leadership, operational responsibility and readiness to progress into a Head Chef role.
• A valid driving licence permitting the holder to drive manual-transmission vehicles is essential.
• Verifiable professional references are mandatory. Any offer of employment will be subject to satisfactory reference checks.
• Proven ability to plan and execute multiple events while maintaining consistent quality and presentation.
• Strong leadership, communication, organisation and team-management skills.
• Creativity and passion for delivering excellent food.
• A solid understanding of food costing, gross-profit management, stock control and waste reduction.
• A thorough understanding of food safety, hygiene standards and health and safety requirements.
• Food Hygiene Level 3 qualification.
• Ability to remain calm, organised and solutions-focused in a fast-paced and changing environment.
• Eligibility to work in the UK or Channel Islands, or eligibility for the appropriate visa process.

• Competitive salary.
• Live-in accommodation, if required.
• Meals on duty.
• Excellent career-development opportunities within a respected hospitality group.
• The opportunity to lead and develop a growing outside catering operation.
• A varied working environment covering a wide range of events and venues.
• Work-life balance in a beautiful island setting.

RW Randall Ltd, known locally as Randalls, is a distinguished hospitality company established in 1868 in Guernsey. Our diverse portfolio includes pubs, bars, restaurants, a hotel, a brewery, a distillery, an alcohol wholesale business, off-licences, and the Guernsey Airport duty-free shop. We directly manage several establishments, including The Rockmount, The Imperial Hotel, La Reunion, The Prince of Wales, The Slaughterhouse and The red group. Additionally, we own and lease multiple venues to tenants who operate them independently under our beverage supply agreements.

To be the first choice for hospitality in the Channel Islands.

We aim to provide our customers with the best drinks, food and hospitality in the industry. We are at the social heart of our community, supporting local whilst offering the world’s best products. We aim to exceed our customers’ expectations and make their lives happier. We build value for our local shareholders by prioritizing what matters most—our customers, our people, and our community.

• We put our customers, colleagues and shareholders first.
• We act with transparency, integrity and respect. 
• We innovate.
• We are accountable for and learn from our mistakes.
• We are local and diverse. 
• We have fun doing it.

We welcome applications from all candidates, including those who require visa sponsorship. We are open to supporting the right individuals through the appropriate visa processes, subject to eligibility and role requirements.

We are seeking a passionate and experienced Head Chef to lead the kitchen operations of Catered by Randalls, our outside catering division.

This is an exciting opportunity to take creative and operational responsibility for a varied catering service delivering weddings, corporate events, private functions and large-scale events across Guernsey.

The successful candidate will oversee all aspects of the catering kitchen, including menu development, event planning, food preparation, team leadership, logistics, quality control and cost management. The role requires a highly organised and adaptable chef who can maintain consistently high standards across multiple events and locations.

We will also consider applications from experienced Senior Sous Chefs who have a strong background in catering and are ready to progress into their first Head Chef position.

• Lead, motivate and develop the outside catering kitchen team, ensuring consistently high standards of food and service.
• Plan and deliver catering for weddings, corporate events, private functions and large-scale events.
• Create and develop seasonal menus that reflect current food trends, client requirements and the use of quality local ingredients.
• Coordinate food preparation, event logistics, transportation, kitchen set-up and on-site service.
• Ensure all events are properly planned, prepared and delivered within the agreed timescales and budgets.
• Oversee stock control, purchasing, ordering, portion control, food costing and waste management.
• Maintain accurate records and support the achievement of agreed gross-profit and operational targets.
• Ensure food is stored, transported, prepared and served in accordance with all food safety, hygiene and health and safety requirements.
• Recruit, train, mentor and develop chefs, kitchen assistants and temporary event staff.
• Work closely with the events, front-of-house and management teams to deliver an outstanding customer experience.
• Maintain professional standards and effective communication when dealing with clients, suppliers and venue representatives.
• Support the loading, transportation and unloading of catering equipment, food and supplies when required.
• Remain flexible regarding working hours, including evenings, weekends and public holidays, according to the events schedule.

• Previous professional catering experience is essential, ideally within weddings, events, banqueting or high-volume outside catering.
• For applicants currently working as a Head Chef, a minimum of two years’ experience in a Head Chef position is required.
• Applications will also be considered from experienced Senior Sous Chefs who can demonstrate strong kitchen leadership, operational responsibility and readiness to progress into a Head Chef role.
• A valid driving licence permitting the holder to drive manual-transmission vehicles is essential.
• Verifiable professional references are mandatory. Any offer of employment will be subject to satisfactory reference checks.
• Proven ability to plan and execute multiple events while maintaining consistent quality and presentation.
• Strong leadership, communication, organisation and team-management skills.
• Creativity and passion for delivering excellent food.
• A solid understanding of food costing, gross-profit management, stock control and waste reduction.
• A thorough understanding of food safety, hygiene standards and health and safety requirements.
• Food Hygiene Level 3 qualification.
• Ability to remain calm, organised and solutions-focused in a fast-paced and changing environment.
• Eligibility to work in the UK or Channel Islands, or eligibility for the appropriate visa process.

• Competitive salary.
• Live-in accommodation, if required.
• Meals on duty.
• Excellent career-development opportunities within a respected hospitality group.
• The opportunity to lead and develop a growing outside catering operation.
• A varied working environment covering a wide range of events and venues.
• Work-life balance in a beautiful island setting.

RW Randall Ltd, known locally as Randalls, is a distinguished hospitality company established in 1868 in Guernsey. Our diverse portfolio includes pubs, bars, restaurants, a hotel, a brewery, a distillery, an alcohol wholesale business, off-licences, and the Guernsey Airport duty-free shop. We directly manage several establishments, including The Rockmount, The Imperial Hotel, La Reunion, The Prince of Wales, The Slaughterhouse and The red group. Additionally, we own and lease multiple venues to tenants who operate them independently under our beverage supply agreements.

To be the first choice for hospitality in the Channel Islands.

We aim to provide our customers with the best drinks, food and hospitality in the industry. We are at the social heart of our community, supporting local whilst offering the world’s best products. We aim to exceed our customers’ expectations and make their lives happier. We build value for our local shareholders by prioritizing what matters most—our customers, our people, and our community.

• We put our customers, colleagues and shareholders first.
• We act with transparency, integrity and respect. 
• We innovate.
• We are accountable for and learn from our mistakes.
• We are local and diverse. 
• We have fun doing it.

We welcome applications from all candidates, including those who require visa sponsorship. We are open to supporting the right individuals through the appropriate visa processes, subject to eligibility and role requirements.