Head Chef

Who are we?
Warwick SU is the heart of campus life - a dynamic, student-led, not-for-profit organisation. We run vibrant bars, food outlets, and nightlife events, funding over 300 clubs, societies, and student services, from education and campaigning to advice and support.

Location: Warwick Students’ Union, Coventry

Salary: £28,585 - £31,973 per annum (depending on experience) + excellent holidays & pension

Hours: 36.5 hours per week (varied shifts, minimal late nights)

Contract: Permanent (subject to a 26-week probation)

Interview date: Week commencing 2nd June 2025

Closing date: 16:00 on Sunday, 25th May 2025 - This vacancy and advertisement will close earlier if an adequate number of applications are received. Therefore, it is strongly recommended that you submit your application at your
earliest convenience.            

Why Join Us?
Tired of late nights and no time off over the holidays? At Warwick Students’ Union (SU), we do things differently. As our Head Chef, you’ll enjoy:

✔️ Time Off Over Christmas & Summer – No working on Christmas Day, Easter, New Year, and more!
✔️ Work-Life Balance – Fewer hours during student vacations and rarely required past midnight.
✔️ Vibrant Campus Setting – Work in the heart of Warwick University’s stunning campus with access to excellent facilities.
✔️ Fantastic Benefits – A substantial pension scheme, wellbeing programme, cycle-to-work scheme, and salary extras.

About the Role
We seek a passionate and creative Head Chef to lead our kitchen team. You’ll be responsible for:

✔️ Overseeing daily kitchen operations in our busy, family-friendly eatery
✔️ Developing exciting, high-quality menus that cater to diverse tastes
✔️ Managing stock, suppliers, and kitchen budgets effectively
✔️ Leading and mentoring a team of chefs and kitchen staff

About You
✔️ Experienced in leading a kitchen team in a fast-paced environment
✔️ Skilled in creating fresh, exciting menus that cater to different dietary needs
✔️ A team player who thrives in a collaborative and student-focused setting
✔️ Knowledgeable about food safety and kitchen management best practices

About The Dirty Duck
A modern take on the classic pub experience, The Dirty Duck is where great food, quality drinks, and warm hospitality come together. We serve delicious, value-for-money meals crafted from locally sourced ingredients alongside a fantastic selection of real ales, fine wines, premium beers, and spirits.

At the heart of The Dirty Duck is our commitment to real ale, real food, real people, and a warm welcome – creating a friendly, laid-back atmosphere where everyone feels at home. Whether it’s a casual bite, a drink catch-up, or a lively night out, our focus is on exceptional customer care and an unforgettable experience.

Why Warwick Students’ Union?
At Warwick SU, we’re more than just a workplace – we’re a community. We’re committed to providing a fantastic experience for our students and staff, and we value adaptability, collaboration, inclusivity, problem-solving, responsibility, and support in everything we do.

Ready to take your career to the next level with a better work-life balance? Apply today and join us on this exciting journey!

Whoever you are, we’d love to hear from you.

For any queries, please contact jobs@warwicksu.com

JOB DESCRIPTION

JOB TITLE: Head Chef                

RESPONSIBLE TO: Food & Beverage Manager and, through them, to the Head of Strategic Operations, Operations Director, Chief Executive & Board of Trustees

RESPONSIBLE FOR: Chefs, Assistant Chefs, Commis & Chefs

MAIN PURPOSE FOR JOB: To support the Dirty Duck by preparing and cooking food to high standards while ensuring quality and portion control.

Collaborate with our dedicated team to design and implement high-quality menus that align with our offerings while managing margins and meeting service demands.

Maintain strong relationships with suppliers to guarantee the best provenance, quality, and pricing of ingredients with full traceability.

Take responsibility for hygiene and health and safety in food preparation areas. Always deliver excellent service to all customers.

MAIN DUTIES & RESPONSIBILITIES
As Head Chef, you will lead the kitchen team to ensure seamless operations and an
exceptional dining experience. Your primary responsibilities include:

• Deliver outstanding customer service, following policies, procedures, quality standards, and legal requirements.
• Prepare high-quality, well-presented dishes, ensuring consistency in portion sizes.
• Oversee catering for conferences, buffets, and events, ensuring all requirements are met.
• Manage stock efficiently within budget, ensuring correct rotation and labelling.
• Handle financial documentation for invoices, transfers, and records.
• Monitor and record food safety checks, including temperature logs.
• Maintain strict hygiene standards, follow cleaning schedules, and keep accurate records.
• Support staff training and development, working with the Food & Beverage Manager to identify and address training needs.
• Ensure compliance with health & safety, fire safety, and food safety regulations.
• Operated kitchen equipment safely, ensuring staff followed correct procedures.
• Liaise with external authorities, such as Environmental Health Officers and Licensing Authorities.
• Train staff on food preparation, hygiene, and health & safety protocols.
• Contribute to menu planning and sourcing quality ingredients.
• Advise on catering equipment purchases and usage.
• Champion sustainability, helping to reduce the Union’s environmental impact through ethical and sustainable practices.
• Undertake any other relevant duties in line with the job role.

EXPECTED STANDARDS

• Menu Costing & Portion Control - Ensure accurate costing and portion consistency.
• Nutritional Awareness - Adhere to dietary and calorie guidelines.
• Menu Development - Keep up with industry trends and best practices.
• Food Presentation - Maintain high standards of dish presentation.
• Waste Reduction - Minimise food waste and promote sustainable practices.
• Stock Management - Ensure all stock meets HACCP and safety standards.
• Training & Development - Identify and support staff training needs, inductions, and customer service excellence.
• Compliance & Record Keeping - Maintain due diligence in compliance and training records.
• Health & Safety - Ensure safe working practices and correct equipment use.
• Legislative Compliance - Follow HACCP, health & safety, and industry regulations.
• Professionalism - Represent the Union with a professional and consistent approach.
• Commitment to Learning - Engage in training, including online learning programmes.
• Equipment Evaluation - Assess and recommend kitchen equipment improvements.
• Customer Service - Uphold excellent service standards in line with SU policies.

PERSON SPECIFICATION

ESSENTIAL SKILLS / KNOWLEDGE / QUALIFICATIONS

• Numerate and literate.
• Intermediate Food Hygiene Certificate.
• Advanced Food Hygiene Certificate (preferable).
• Working knowledge of Health and Safety at Work Act/Food Safety Act (desirable).
• City and Guilds 706/1, 706/2 or equivalent.
• Knowledge of kitchen management.
• Understanding of licensing laws.

EXPERIENCE

• Experience in leading a kitchen team.
• Experience managing a staff team.
• Background in high-volume food production.
• Ability to use EPOS tills.
• Experience liaising with suppliers.
• Exposure to multi-unit operations.
• Familiarity with youth environments.
• Experience handling customer complaints effectively.
• Menu development experience.
• Understanding of gross profit margin calculations.
• Experience in budget monitoring and preparation. 

COMPETENCIES

• High standards of customer care.
• Strong food presentation skills.
• Excellent planning and organisational skills.
• Systematic approach to work.
• Effective delegation abilities.
• Teamwork and leadership capabilities.
• Strong coaching and training skills.
• Initiative and problem-solving abilities.
• Adaptability and flexibility.
• Assertiveness with tact and diplomacy.
• Commitment to Equal Opportunities.