Head Chef - TNS, EDF Sizewell Social Club

Job description
Job Title: Head Chef - Social Club
Location: Leiston
Reports to: General Manager
Salary: £40 000
Hours: 40 hrs - Monday/Tuesday/Thursdays Off
About the Role:
We are seeking a skilled and passionate Head Chef to take charge of our kitchen and food offering at a Social Club and restaurant. This is a fantastic opportunity for a creative and organised chef to lead a small team and develop a menu that caters to both regular members and special events. You'll be responsible for all aspects of kitchen management - from food quality and presentation to safety, stock, and staff supervision.
This role is perfect for a chef who takes pride in producing great-tasting food in a welcoming, community environment.
Key Responsibilities:
* Oversee the preparation, cooking, and presentation of food to consistently high standards.
* Develop seasonal menus and daily specials that reflect the needs of members and guests.
* Ensure compliance with food safety, hygiene, and health & safety regulations at all times.
* Manage stock levels, order supplies, and maintain budgeted food costs.
* Train, motivate, and lead the kitchen team, ensuring effective communication and teamwork.
* Coordinate catering for club events, buffets, private functions, and themed nights.
* Maintain a clean, organised, and legally compliant kitchen environment.
* Work closely with the General Manager to align food offerings with club events and promotions.
Skills & Experience:
* Proven experience in a Head Chef or senior kitchen role within a pub, restaurant, or club setting.
* Excellent culinary skills with the ability to deliver consistent quality under pressure.
* Strong leadership and team management skills.
* Solid understanding of food hygiene standards, HACCP, and allergen awareness.
* Good organisational and time-management abilities.
* A hands-on, flexible approach with a willingness to support across all areas of the kitchen.
Desirable Qualifications:
* Level 2 or 3 Food Safety & Hygiene Certificate
* Relevant culinary qualifications (e.g., NVQ, City & Guilds, etc.)
* Experience with menu costing, stock systems, and kitchen compliance documentation

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