Head Chef

Consula is recruiting on behalf of a well-established Shrewsbury employer for a talented and ambitious Head Chef. Situated in the heart of this historic Shropshire market town, our client operates an acclaimed independent restaurant celebrated for delivering exceptional, scratch-cooked dishes within a warm, welcoming environment. The business takes immense pride in championing regional growers, showcasing high-quality seasonal ingredients, and building enduring relationships with local diners and visitors from further afield.

As the focal point of the kitchen brigade, this Head Chef position offers an outstanding opportunity to shape culinary output and establish exceptional food standards. Our client is seeking an inspiring kitchen leader who pairs culinary flair with robust commercial awareness, someone who can maintain gross profit margins, guide junior team members, and cultivate an organised, positive back-of-house culture.

Shrewsbury is widely regarded as one of the finest market towns in the West Midlands, boasting a vibrant independent food scene, historic timber-framed architecture, and beautiful riverside parks along the Severn. Working in Shrewsbury offers hospitality professionals an exceptional quality of life, combining a thriving community and cultural calendar with immediate access to the scenic Shropshire countryside.

Location: Shrewsbury

Salary: £38,000 – £42,000 per year

Employment: Permanent

The Role

As Head Chef, you will assume overall operational ownership of the kitchen, driving culinary standards, consistency, and team development across every service.

• Taking full accountability for day-to-day kitchen operations, food preparation, and service coordination.

• Designing creative, seasonally driven menus and daily specials that celebrate locally sourced Shropshire produce.

• Overseeing stock control, procurement, and supplier negotiations to maintain robust gross profit margins.

• Leading, coaching, and developing kitchen staff at all levels to build a cohesive and motivated brigade.

• Ensuring thorough compliance with food hygiene regulations, health and safety standards, and environmental health protocols.

• Monitoring portion control, prep lists, and plate presentation to maintain consistent excellence across busy services.

• Constructing well-balanced staff rotas that align with operational demands while supporting team wellbeing.

• Implementing practical kitchen initiatives to minimise food waste and promote sustainable working methods.

• Collaborating closely with front-of-house management to maintain smooth communication and exceptional guest satisfaction.

About You

• Substantial experience operating as a Head Chef or accomplished Senior Sous Chef within a fresh-food dining establishment.

• A genuine passion for scratch cooking, seasonal menu development, and working alongside regional independent producers.

• Strong commercial acumen with proven ability to manage food costs, stock rotation, and target kitchen margins.

• Comprehensive knowledge of food safety management systems, HACCP documentation, and current allergen legislation.

• An inspirational, patient leadership style that encourages brigade development, kitchen discipline, and high team morale.

• Exceptional composure, organisation, and problem-solving skills when running service during high-volume trading periods.

• Relevant professional qualifications in culinary arts, such as an NVQ Level 3 in Professional Cookery or equivalent.

• A collaborative approach and a commitment to maintaining open, professional dialogue with front-of-house colleagues.

A Typical Day

Your day begins by receiving morning deliveries from local suppliers, assessing ingredient quality, and conducting a thorough kitchen walkthrough with your team to review the daily prep sheet. Before lunch trade commences, you will brief the front-of-house team on daily blackboard specials, preparation methods, and allergen advice. During service, you will manage the pass, setting the pace, checking every dish for presentation, and supporting the brigade under peak pressure. After service winds down, you will assess daily food margins, finalise rota planning, test new seasonal recipes, and confirm that all end-of-day cleaning and hygiene checklists are completed to the highest standard.

What You Can Expect

• A permanent kitchen leadership position with a respected independent hospitality business.

• Significant creative freedom to develop seasonal menus, weekly specials, and culinary concepts.

• A supportive working culture from an employer committed to balanced scheduling and sensible working hours.

• 28 days annual leave including bank holidays.

• Wholesome staff meals provided on shift alongside generous dining discounts across the restaurant.

• Company pension contribution scheme and provision of clean kitchen uniform.

• Meaningful career development opportunities with potential pathways into wider operational management.

If you are an accomplished culinary professional seeking an exciting leadership role in a thriving Shrewsbury kitchen, we would love to hear from you. Apply through Consula today and Doug, our AI talent partner, will be in touch to guide you through the next stages of the application process.