What are the responsibilities and job description for the Head Chef position at Hopscotch?
Job Title: Head Chef
Type: Full-Time
Reports to: General Manager
Salary: Competitive, based on experience
Job Summary:
As the Head Chef, you’ll be responsible for the overall operation of the kitchen, including menu development, food preparation, staff management, and maintaining the highest standards of food hygiene and quality. You will take a leading role in crafting a menu that celebrates British tradition while infusing it with bold American influences, keeping a 60/40 balance in favor of British cuisine.
Key Responsibilities:
Menu Development & Execution
Design and maintain a creative, seasonal menu featuring 60% traditional British dishes (e.g., fish & chips, steak & ale pie, Sunday roast) and 40% American favorites (e.g., burgers, smoked ribs, buffalo wings).
Innovate weekly specials that reflect a blend of British and American culinary influences.
Ensure consistency in taste, presentation, and portion sizes.
Leadership & Team Management
Lead, train, and motivate a team of kitchen staff including sous chefs, line cooks, and kitchen porters.
Foster a positive, respectful, and collaborative kitchen culture.
Schedule kitchen staff effectively, ensuring appropriate coverage for busy service periods.
Operations & Quality Control
Maintain high standards of cleanliness and organization in accordance with food safety regulations (HACCP, Food Standards Agency guidelines).
Monitor food preparation and cooking methods to guarantee quality.
Manage stock, order supplies, and minimize food waste.
Financial Responsibilities
Work with management to control food costs and meet profitability goals.
Develop and maintain inventory systems and weekly/monthly stock checks.
Assist with budgeting and pricing of dishes to maximize GP without compromising quality.
Requirements:
Minimum 5 years of experience as a Head Chef or Senior Sous Chef in a similar environment.
Strong knowledge of both British and American cuisines, including modern and traditional techniques.
Proven leadership skills with the ability to manage and develop a team.
High level of organization, multitasking, and time management.
Level 2 or higher Food Hygiene Certificate.
Passion for great food and hospitality.
Ability to work flexible hours, including evenings, weekends, and holidays.
Desirable:
Experience working in a gastropub or American diner-style kitchen.
Knowledge of craft beer and pub culture.
Experience with smoking, BBQ, or southern-style cooking techniques.
Previous experience with menu costing and kitchen budgeting.
