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Job Overview Clove & Co is a vibrant, community-rooted food business celebrated for its bold, flavour-forward cooking and warm hospitality. We are seeking an experienced and inspired Head Chef to lead our kitchen operations, drive culinary excellence, and shape the direction of our food offering as the business continues to grow. The successful candidate will be a natural leader with a genuine passion for food and people — someone who brings creativity, precision, and professionalism to every service and inspires those around them to do the same. Key Responsibilities • Menu Development & Culinary Direction, • Lead the development, costing, and seasonal refresh of menus in collaboration with ownership and management., • Maintain the highest standards of food quality, consistency, and presentation across all dishes., • Champion creativity and innovation in the kitchen, drawing on both classic techniques and contemporary influences., • Adapt menus to reflect seasonal produce, dietary requirements, and evolving customer preferences., • Oversee recipe development, portion control, and plating specifications for the wider team., • Kitchen Management & Operations, • Take full ownership of day-to-day kitchen operations, ensuring efficient and smooth service at all times., • Establish and maintain high standards of mise en place, kitchen organisation, and workflow., • Lead by example on the pass during service, maintaining pace, quality, and team cohesion., • Ensure all kitchen equipment is correctly operated, cleaned, and maintained in line with safety requirements., • Collaborate with front-of-house management to deliver a seamless and outstanding guest experience., • Stock Control & Procurement, • Manage stock levels, supplier relationships, and ordering processes to maintain quality and cost efficiency., • Receive and verify deliveries to ensure produce meets agreed quality and quantity standards., • Conduct regular stock takes and implement effective stock rotation and storage procedures., • Drive a culture of minimal waste through careful planning, portioning, and sustainable practices., • Contribute to food cost analysis and report on kitchen performance metrics to management., • Food Safety & Compliance, • Ensure full and ongoing compliance with food hygiene and health & safety legislation., • Maintain accurate HACCP records, temperature logs, allergen documentation, and cleaning schedules., • Oversee and uphold allergen management procedures in accordance with current legal requirements., • Conduct regular kitchen hygiene audits and risk assessments, acting swiftly on any findings., • Ensure all team members consistently adhere to food safety standards and personal hygiene practices., • Team Leadership & Development, • Lead, mentor, and inspire the kitchen team, fostering a positive, professional, and collaborative culture., • Plan and deliver structured training to support skill development across all kitchen grades., • Manage rota planning, shift allocation, and kitchen staffing in line with business needs., • Conduct performance reviews and provide constructive feedback to support team growth., • Recruit and onboard new kitchen staff in partnership with management when required. Person Specification • Essential, • Minimum 3 years' experience working as a Head Chef or Senior Sous Chef in a professional kitchen environment., • Demonstrated ability to lead a kitchen team and deliver consistently high-quality food across a range of occasions and covers., • Strong creative vision with a passion for developing menus that reflect both culinary craft and guest experience., • Sound knowledge of food safety legislation, hygiene standards, and HACCP principles., • Thorough understanding of allergen management and dietary requirements., • Experience in stock control, procurement, and working effectively with food suppliers., • Strong leadership skills with the ability to motivate, manage, and develop a team., • Ability to perform under pressure in a fast-paced kitchen environment without compromising on quality., • Excellent organisational skills and the ability to manage competing priorities during and outside of service., • Right to work in the United Kingdom., • Desirable, • Formal culinary qualification (e.g., NVQ Level 2/3 in Professional Cookery, City & Guilds, or equivalent)., • Experience in food costing, recipe development, and kitchen financial management., • Knowledge of South Asian, Middle Eastern, or specialist cuisine relevant to our food offering., • Familiarity with kitchen or HR management software., • Experience working within a growing, independent, or multi-site food business., • A network of trusted suppliers and a genuine enthusiasm for sourcing quality produce. Terms & Conditions • Salary: £38,500 per annum, • Hours: 37.5 hours per week, • Holiday: 28 days per annum including bank holidays, • Pension: Auto-enrolment in accordance with statutory requirements, • Notice Period: One month (following probationary period), • Probationary Period: Six months

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