Chef Manager

• Private Medical Insurance (Vitality) – including Virtual GP access and rewards 
• Group Life Assurance – 4x salary paid to your nominated beneficiary 
• Birthday Day Off – an extra day to celebrate 
• Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks 
• Employee Assistance Programme & Wellbeing Platform – including counselling support 
• Company Pension Scheme 
• Generous Holiday Allowance – plus bank holidays 
• Career Development Opportunities – with progression across the campus 

As Chef Manager for The Residency, you'll be responsible for leading the culinary operation, ensuring Michelin-level standards are delivered consistently while working closely with Adam Reid. You'll inspire a small brigade, oversee all kitchen operations and help shape one of the most exciting dining concepts within the Etihad Campus.

Unlike a traditional kitchen management role, you'll also be visible during service, engaging with guests and helping create the theatre behind The Residency experience.

Leadership

• Lead and inspire the kitchen brigade.
• Build a positive, high-performance culture.
• Coach and develop chefs.
• Work alongside Adam Reid on menu development.

Culinary Excellence

• Deliver exceptional food to Michelin-level standards.
• Drive consistency across every service.
• Maintain food quality, presentation and portion control.
• Oversee food safety and HACCP compliance.

Operations

• Manage ordering, stock control and GP.
• Produce rotas and labour plans.
• Manage supplier relationships.
• Ensure equipment and kitchen standards are maintained.

Guest Experience

• Present dishes to guests.
• Explain menu concepts.
• Deliver an immersive dining experience.

Essential

• Previous experience in a leadership role within a quality-driven restaurant or premium dining environment.
• Strong culinary skills with exceptional attention to detail, consistency and presentation.
• Proven ability to lead, motivate and develop a high-performing kitchen team.
• Experience managing kitchen operations, including stock control, food costs and labour.
• Excellent knowledge of food safety, HACCP and allergen legislation.
• Passion for delivering outstanding food and memorable guest experiences.
• Confident communicating with guests in a warm, engaging and professional manner.
• Ability to remain calm and make decisions in a fast-paced, high-pressure environment.
• Excellent organisational, communication and time management skills.
• Flexibility to work evenings, weekends and event days.

Desirable

• Experience within a Michelin-starred, Rosette or luxury dining environment.
• Experience working alongside a Chef Patron or Executive Chef.
• Experience within an open kitchen, chef's table or chef-led dining concept.
• Passion for mentoring and developing aspiring chefs.
• Experience contributing to menu development and seasonal menu changes.
• Formal culinary qualification (NVQ Level 3 or equivalent).
• Level 3 Food Safety qualification.
• Knowledge of budgeting, GP management and supplier relationships.