Salary: Up to £45,000
Location: Redcar
Hours: Monday-Friday | Mainly daytime

Looking for a Head Chef role where you can run a serious operation – without giving up your evenings and weekends?

I'm recruiting a Head Chef to lead a large Business & Industry catering operation in Redcar, producing around 1,000 fresh meals every day.

You'll lead a sizeable chef brigade, take ownership of the food offer and have plenty of opportunity to bring in new ideas, seasonal menus and modern food concepts.

Salary & Benefits

• Up to £45,000 salary
• Monday-Friday
• Mainly daytime hours
• Paid overtime or TOIL
• 28 days holiday including bank holidays
• Company pension
• Free meals on duty
• Company sick pay
• Training and career progression

The Operation

• Around 1,000 covers per day
• Multiple fresh-food retail counters
• Large established kitchen brigade
• Retail and hospitality catering
• Fresh food produced on-site
• Street food, deli, salads and grab-and-go
• Seasonal menus and changing food concepts

The Role

• Lead the full kitchen operation
• Manage and develop the chef brigade
• Drive food quality and presentation
• Develop menus and new retail concepts
• Oversee production and hospitality
• Manage ordering, stock and suppliers
• Control food costs, labour and GP
• Maintain excellent food safety standards

About You

• Experienced Head Chef or strong senior kitchen leader
• Contract catering/B&I experience highly beneficial
• Strong high-volume fresh-food background
• Confident leading and developing a large team
• Commercially aware and organised
• Creative with a genuine interest in food trends
• Reliable, consistent and looking for a long-term position

This is a great opportunity for a Head Chef who wants the scale and creativity of a 1,000-cover operation, alongside the work-life balance of a Monday-Friday, predominantly daytime role.

Apply today or send your CV to yasmin AT corecruitment DOT com