Head Chef - R164
New Today
MACK is a property management company that has the vision to be the leading force in providing a diverse range of safe, inclusive, and sustainable accommodation for all. To support our accommodation services, we also operate nationwide, delivering high quality catering and laundry services.
Our catering provision is built around delivering fresh, nutritious, and high-quality food services across a diverse range of sites. We pride ourselves on operational excellence, strong client partnerships, and a commitment to compliance and sustainability. Whether supporting accommodation, education, healthcare, or commercial environments, our catering teams are passionate about creating positive experiences that reflect our values and meet the needs of every community we serve.
The role
As the Head Chef, you will lead our culinary team in delivering exceptional dining experiences while ensuring the highest standards of food safety and quality. Reporting to the Restaurant Manager, with a Level 3 in Professional Cookery and strong leadership skills, you will foster a collaborative environment, oversee food production, and implement HACCP protocols. Join us to elevate our culinary offerings and drive the success of our restaurant through innovative cuisine and effective team leadership.
Key Responsibilities
Oversee the preparation and cooking of large volumes of food while maintaining consistency, portion control, and quality standards, ensure food presentation and taste meet company expectations.
Lead, motivate, and manage a team of chefs, kitchen assistants, and porters. Provide on-the-job training to ensure staff follow procedures and maintain high standards of food safety and hygiene.
Monitor stock levels, forecast usage, and manage ordering to reduce waste and control costs.
Ensure full compliance with food safety legislation, HACCP protocols, and company policies. Conduct regular kitchen audits and risk assessments.
Ensure all allergen information is up to date and that special diets (e.g. gluten-free, halal, vegan) are catered for safely.
Liaise with catering managers, clients, and service staff to coordinate service delivery. Respond to feedback and adjust operations accordingly.
Ensure kitchen equipment is maintained and serviced. Report faults and oversee cleanliness and organisation of the kitchen.
Qualifications Required
NVQ Level 3 in Professional Cookery (or equivalent)
Level 3 Food Safety & Hygiene Certification (essential) refresher training will be given.
HACCP certification (preferred)
Allergen Awareness Training
Relevant Health & Safety training (e.g. COSHH, manual handling)
Culinary or hospitality management qualification (desirable)
Skills and Experience Required
Excellent leadership and team management skills
Strong organisational and time-management abilities
Sound knowledge of stock control, portioning, and waste reduction
High standards of cleanliness and attention to detail
Strong interpersonal and communication skills
Ability to stay calm under pressure and meet tight deadlines
IT literacy (for menu systems, stock control, compliance reporting, etc.)
Flexibility and problem-solving mindset
Proven experience as a Head Chef or Senior Sous Chef in a bulk or volume catering environment (e.g. hospitals, schools, prisons, large-scale events, care homes, or contract catering)
Strong background in high-volume food production and multi-site or central kitchen operations
Demonstrable experience in menu planning, cost control, stock management, and team leadership
Experience managing and training kitchen brigades
Track record of maintaining food safety standards and achieving high inspection results
Experience working with specialist diets and allergens
Other Considerations
This role is working 40 hours per week, over 5 days including weekends.
Working Conditions:
The position requires standing for long periods, bending, lifting, and maintaining a fast-paced environment while ensuring that food safety and cleanliness are upheld at all times.
Please note:
This role requires a fixed working pattern of more than 20 hours per week. Due to legal working hour restrictions, we are unable to consider applicants who are not permitted to work these hours under UK immigration rules.
It is important to MACK that all employees are aligned with the values of the company as follows: _Do the right thing_
Put our customers first
Stand up for safety every day
Be respectful, supporting, and caring
Recognise and celebrate achievements _Find a better way_
Collaborate to find solutions
Embrace the power and opportunity of diversity
Generate options to maximise sustainability
Commit to continuously improving _Deliver it!_
Take personal ownership for delivery
Be bold and act with passion and purpose
Focus on progress towards outcomes
See it through! So, whilst recognising the importance of qualifications and experience, MACK requires all employees to demonstrate how they embody the values of the company.
MACK is committed to cultivating a diverse and inclusive workforce. We aim for our workforce to be truly representative of all sections of society, and for each employee to feel safe, respected and able to achieve their potential.
Job Type: Full-time
Pay: £15.50 per hour
Expected hours: 40 per week
Benefits:
Discounted or free food
Free parking
Application question(s):
Do you currently have the legal right to work the full contracted hours for this role without restriction (e.g. not limited to 20 hours per week)?
NVQ level 3 in Professional Cookery (or equivalent)
Level 3 Food Safety and Hygiene Certification (essential) Experience:
Head Chef or Senior Sous Chef: 1 year (required) Work authorisation:
United Kingdom (required) Work Location: In person
Reference ID: HR/PER/R164
- Location:
- United Kingdom
- Job Type:
- FullTime