Job Summary
You will run the kitchen during your shift, preparing food to order, manage the shift staff (including
chefs and front of house staff) and to assist the General Manager with the development and profitability of the restaurant.
You will work 45 hours per week on a shift rota, covering early, mid, and late shifts, plus weekends and Bank Holidays.
General duties to include
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Managing inventory and ordering stock as needed
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Oversee the maintenance of kitchen equipment and organise repairs when needed
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Ability to constantly perform well in a high-pressure open kitchen, in a fast-paced environment
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Manage the shift team effectively for maximum productivity, motivation and service levels
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Maintain the highest standards of presentation and quality at all times
Key Skills and Experience
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Previous experience as a Head Chef is desirable, as is a passion and drive to inspire others
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Proven ability of day-to-day operational kitchen management, including dividing responsibilities and monitoring progress
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A good understanding of Food and Health & Safety legislation, including allergens, HACCAP & COSHH, and credentials in health and safety training
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Outstanding leadership, organisational and customer service skills
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Excellent grasp of kitchen processes, up to-date on culinary trends and an in-depth understanding of all the sections in a commercial kitchen
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Solid financial acumen, including ability to manage a budget, supplier management and negotiation
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Good understanding of computer programs, including MS Office and POS
Salary and Benefits
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22 days holiday plus bank holidays – increasing annually by 1 day
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Perkbox, (includes life insurance, and health assured wellbeing services)
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Discretionary Christmas bonus
Only suitable candidates will be directly contacted about this position, and we will not store or process the data of candidates in any way unless consent has been obtained
