A fantastic opportunity has arisen for a creative chef to take the lead in a busy, independent restaurant in a lovely neighbourhood village in Manchester, with the freedom to make their mark on the menu from day one.
Offering a four-day working week, £38,000 plus tronc and plenty of scope to develop your own ideas, this is a brilliant opportunity for an ambitious chef ready to take the next step.
Please note: We are unable to offer sponsorship for this role and candidates must have the right to work in the UK without visa sponsorship. If you require Sponsorship please do not apply, thank you.
The restaurant is based in a really appealing, up-and-coming area of Manchester, within the commuter belt and well placed for access to the city. It’s the sort of location that’s attracting more attention, with a growing local food scene and a community of people looking for somewhere a little different to eat.
This is an opportunity to join a restaurant with an established menu framework and take real ownership of where the food goes next. You’ll have the creative freedom to develop dishes across the existing snack, starter, main and dessert menus, as well as build on the breakfast, steak night, à la carte and Sunday lunch offerings.
Seasonality, quality produce and thoughtful presentation are at the heart of the role.
They’re looking for someone curious about food, interested in what’s happening in the industry and keen to bring fresh ideas to the table, rather than simply repeating the same menu week after week.
What’s on offer?
- Competitive salary plus tronc
- 40 hours per week across four days
- Excellent work life balance
- Thursday to Sunday working pattern
- 22 days’ holiday per year
- Immediate creative input into the menus
- Opportunity to make the kitchen your own
- A supportive team and the chance to develop your leadership skills
They’re looking for a chef with a strong quality-led background, ideally someone who has worked in a 2AA to 3AA Rosette kitchen and is ready to bring that experience into a role with more creative freedom.
Previous Head Chef experience isn’t essential; an ambitious Senior Sous Chef with the cooking ability, leadership skills and drive to step up could be ideal.
As Head Chef, you will:
- Take creative ownership of the kitchen and develop exciting, seasonal dishes
- Build on the existing menus, including breakfast, steak nights, à la carte and Sunday lunch
- Create beautifully presented plates that deliver on both flavour and consistency
- Manage stock, ordering and food costs effectively
- Build strong relationships with existing suppliers and explore new ones
- Work with seasonal produce, with a strong understanding of sustainability, ethics and reducing waste
- Bring confidence and skill to meat and fish preparation, including nose-to-tail and fin-to-fin cooking
- Maintain excellent food safety and hygiene standards
- Support, motivate and develop the current kitchen team
- Share new dishes and menu ideas with both kitchen and front-of-house colleagues
- Work with the marketing team to help showcase the food and the restaurant
You’ll need a real understanding of seasonal ingredients, excellent plating skills and confidence with meat and fish preparation.
Just as importantly, you’ll be someone who can lead a team positively, keep your composure during busy services and bring genuine enthusiasm to developing the food offering.
This is a chance to take ownership of a kitchen, put your own ideas into practice and help shape the restaurant’s next chapter, all while enjoying a four-day working week.
If you’re ready to take the next step in your career and want the creative freedom to make a real difference, we’d love to hear from you.
Due to the number of applicants received, unfortunately we are unable to reply individually to each. Should your application be suitable for the role, then you’ll hear from us within 48 hours, thank you.
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