Head Chef

Job Specification: Head Chef

Location: The Crown Inn (Elsenham)
Employment Type: Full-Time
Salary: Competitive, dependent on experience
Reports To: Pub Manager/Owner
Start Date: Immediate

We are seeking an experienced and passionate Head Chef to lead the kitchen team at The Crown Inn, a charming country pub known for its warm atmosphere, locally sourced ingredients, and hearty, seasonal menus. The ideal candidate will have a flair for creating high-quality, traditional pub fare with a modern twist, while managing kitchen operations efficiently to deliver an exceptional dining experience.

1. Menu Development: Design and update seasonal menus that reflect the pub's commitment to fresh, local ingredients, balancing classic pub dishes (e.g., pies, fish and chips) with innovative specials to attract diverse clientele.
2. Food Preparation & Quality Control: Oversee all aspects of food preparation, ensuring consistent quality, presentation, and adherence to food safety standards.
3. Kitchen Management: Lead, train, and motivate a small kitchen team (e.g., sous chef, commis chefs, kitchen porters), fostering a collaborative and efficient work environment.
4. Stock & Budget Control: Manage inventory, order supplies, and work within budget constraints to minimize waste while maintaining quality. Negotiate with local suppliers to secure the best produce.
5. Health & Safety Compliance: Ensure the kitchen complies with all food hygiene regulations, maintaining a clean and safe workspace, and completing necessary documentation.
6. Customer Experience: Collaborate with front-of-house staff to ensure seamless service, address customer feedback, and accommodate dietary requirements or special requests.
7. Event Catering: Plan and execute food offerings for special events, such as Sunday roasts, seasonal celebrations, or private functions, to drive business growth.

1. Experience: Minimum of 3-5 years as a Head Chef or Sous Chef in a pub, restaurant, or similar setting, with proven experience managing a kitchen team.
2. Culinary Expertise: Strong knowledge of British cuisine, with the ability to elevate traditional dishes and incorporate seasonal, local ingredients creatively.
3. Leadership: Excellent team management skills, with the ability to inspire and develop staff in a fast-paced environment.
4. Financial Acumen: Experience managing budgets, controlling costs, and optimizing kitchen profitability.
5. Certifications: Level 2 or 3 Food Hygiene Certificate (or equivalent). Additional qualifications in culinary arts are a plus.
6. Communication: Strong interpersonal skills to liaise with staff, suppliers, and customers effectively.
7. Adaptability: Ability to thrive under pressure, particularly during busy service periods or events.

1. Passionate about food and hospitality, with a commitment to delivering memorable dining experiences.
2. Creative and innovative, with an eye for detail in presentation and flavor.
3. Organized and proactive, with strong problem-solving skills.
4. Approachable and team-oriented, fostering a positive kitchen culture.
5. Flexible, willing to work evenings, weekends, and holidays as required in a pub environment.

1. Hours: Approximately 45-50 hours per week, Wednesday-Sunday (we close the kitchen Mon/Tue)
2. Environment: Fast-paced kitchen in a traditional country pub setting, with occasional outdoor event support.
3. Benefits:
   1. Competitive salary with potential for performance-based bonuses.
   2. Staff discounts on food and drink.
   3. Opportunities for professional development and menu autonomy.

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