Job Description
Head Chef
High-Volume Operation
Dorset
£45,000 to £60,000 depending on experience
The Business
A destination-led hospitality venue operating within a highly seasonal model. The restaurant trades seven days a week and sees significant variation across the year, from quieter winter months to very high-volume summer trading.
The business is well established, with strong systems, infrastructure, and senior leadership already in place. The kitchen operation now needs a Head Chef who can take full ownership of food delivery and performance while working closely with the senior management team and General Manager.
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