Head Chef

Café Frank is an owner-run c afé known for our harvest table, blackboard menu, and "slow food, fast" philosophy. We're looking for a Head Chef who has cooked this way before — someone who's run a seasonal, ingredient-led kitchen (preferably catering and restaurant) and knows what that actually takes. What you'll be doing: Designing and evolving a daily/weekly blackboard menu built around seasonal, available produce Running the kitchen's day-to-day operations: ordering, stock control, costing, and margins Leading, rostering, and developing a small back-of-house team Maintaining food safety, hygiene, and health department compliance Planning and executing catering and harvest table service alongside regular à la carte service Working closely with front-of-house and ownership on menu pricing, waste, and supplier relationships What we're looking for: Proven experience in an independent restaurant, café, deli, and catering kitchen with a similar ethos — not a hotel or large institutional kitchen A genuinely creative approach to seasonal, produce-driven menus Strong administrative ability: stock, ordering, costing, rostering Solid people management experience — you'll be leading a team, not just cooking Formal culinary qualification preferred but not required if experience speaks for itself To apply, please answer the screening questions honestly — they're designed to make sure this role is genuinely the right fit for you too.