Head Chef Trumps Bar and Restaurant

Job Title: Head Chef of Trumps Bar and Restaurant 

Department: Kitchen Operations 

Reports To: Executive Head Chef & Executive Sous Chef 

Role Overview

We are seeking an experienced, driven, and highly organised Head Chef to oversee the day-to-day kitchen operations of a high-end, high-volume gastropub/ clubhouse. This is a key leadership position within the business, suited to a professional who thrives in a fast-paced environment delivering 300+ covers during peak season while maintaining exceptional quality, consistency, and standards.

The successful candidate will be responsible for executing established culinary expectations with confidence and precision, ensuring smooth service, strong team leadership, and adherence to all operational procedures set by senior kitchen leadership. The role requires a calm, decisive individual who integrates seamlessly into the existing culture while adding value across the wider property.

 Key Responsibilities

•  Kitchen Leadership & Daily Operations

• Oversee and lead all day-to-day kitchen operations in a busy, premium gastropub environment. 

•  Ensure consistent execution of menus, maintaining exceptional culinary and presentation standards. 

• Drive efficient service during high-volume periods (300+ covers), maintaining composure and professionalism. 

• Act as the operational lead within the kitchen, ensuring strong communication between sections. 

• Foster a positive, accountable, and team-driven kitchen culture.

Menu Execution, Collaboration & Tastings

• Execute seasonal menu changes alongside established year-round staples. 

• Liaise closely with the Executive Head Chef and Executive Sous Chef on menu implementation, feedback, and development. 

• Work collaboratively with Front of House leadership, spearheading and assisting with menu tastings and briefings. 

• Support allergen awareness and clear communication between front and back of house teams.

Team Management & Development

• Lead, motivate, and organise a diverse kitchen brigade, including chefs and KP team members. 

• Manage staff rotas in line with operational needs and labour targets. 

• Provide mentoring, coaching, and performance guidance to junior chefs. 

• Encourage a collaborative environment that supports the wider business goals.

Compliance, HACCP & Hygiene Standards

• Maintain full HACCP compliance and ensure food safety standards are consistently upheld. 

• Conduct weekly KP and hygiene audits, ensuring cleanliness, organisation, and compliance across all areas. 

• Oversee allergen procedures and promote best practices for both kitchen and front-of-house staff. 

• Ensure proper stock rotation, labelling, and storage at all times.

Stock Control, Ordering & Cost Management

• Manage ordering, supplier relationships, and inventory control. 

• Monitor GP margins, minimise waste, and maintain accurate stock systems. 

• Work within agreed financial parameters while maintaining premium product quality.

Operational Accountability & Cross-Department Collaboration

• Report directly to and take operational guidance from the Executive Sous Chef and Executive Head Chef. 

• Implement and maintain all SOPs and operational standards set by senior leadership. 

• Work closely with Front of House management to ensure smooth service, menu understanding, and guest satisfaction. 

• Contribute positively across the property, bringing a calm, solutions-focused approach to leadership.

Candidate Profile

Essential Experience & Skills

• Proven leadership experience within a high-volume gastropub, premium casual dining, or similar environment. 

• Strong operational knowledge of HACCP, allergen procedures, and kitchen compliance standards. 

• Experience managing large teams and coordinating busy services. 

• Excellent organisational, communication, and leadership abilities. 

• Strong understanding of classic and modern gastropub cuisine.

Minimum Experience Required

• Minimum 2–3 years’ experience as a Sous Chef or Senior Sous Chef within a luxury hotel, five-star resort, or high-end gastropub environment.  

• Proven experience working in high-volume kitchens delivering 250–300+ covers while maintaining premium quality standards.                           

• Demonstrated leadership within structured brigades, ideally in properties with strong SOP-driven operations.                                            

• Experience collaborating closely with senior culinary leadership on menu execution and operational standards.

Training & Qualifications                                                                                                                                                                                                   

• Professional cookery qualification (NVQ Level 2/3, City & Guilds, or equivalent internationally recognised culinary certification).

• Level 3 Food Safety & Hygiene certification (or equivalent) essential.

• HACCP training and proven working knowledge of food safety systems within a luxury hospitality environment.

• Allergen Awareness certification or demonstrable advanced allergen management experience.

• Leadership or supervisory training within hospitality is highly desirable.

• First Aid or Health & Safety certification advantageous.

Personal Attributes

• Calm, decisive, and professional under pressure. 

• Team-focused with the ability to integrate seamlessly into an established brigade. 

• Detail-oriented with strong operational awareness. 

• Motivated to add value across the wider business, not just the kitchen.

What We Offer

• A key leadership role within a high-performing kitchen team. 

• Close collaboration with senior culinary leadership. 

• A dynamic, fast-paced environment with evolving seasonal menus. 

• Competitive salary and opportunities for growth within the business.

 Role Summary

This position is central to the success of a busy, high-end gastropub operation. We are looking for a confident and capable Head Chef who can lead day-to-day operations, collaborate effectively across departments, and execute expectations with professionalism and aplomb while maintaining the highest culinary and operational standards.