Head Chef

Head Chef - Salary: £40,000 - £42,000 depending on experience

We are looking for a Head Chef to join our ever-growing team for the popular Who'd a thought it Boutique hotel and restaurant.

Our Head Chef will be expected to lead, motivate and supervise the kitchen team and have full responsibility for food storing, preparation, production, cooking, and service to the restaurant, brasserie, and banqueting. You must be energetic and enthusiastic with a real passion for cooking.

Head Chef Duties and Responsibilities

1. Ensure the consistent smooth running of food production areas within the kitchen.
2. Ensure effective control of stock purchasing, receipt, storage, preparation, and service with regard to quality, quantity, and safety.
3. Ensure that all food production areas are operating to the required standards throughout the designated opening hours.
4. Maintain a high level of food quality and production with the aim of exceeding our guests' expectations.
5. Ensure that the food operations are controlled in a manner which reaches the desired cost of sales and maximises potential and optimises resources.
6. Ensure the security of all foods, chemicals, and equipment by maintaining procedures laid down by the Health and Safety Policy.
7. Ensure that at all times cleanliness, food safety, and all other Health and Safety matters are adhered to so as not to breach any legislative points within the Food Safety Act 1990 or the Health and Safety at Work Act.
8. Organise orders and costings.
9. Complete the kitchen staff rota.
10. Menu planning together with creating new dishes.
11. Ensure all Training & Development is completed together with health & safety regulations.
12. Undertake all other duties as and when directed by the Manager.

Ideal Head Chef Applicant

1. Must have their own transport due to location.
2. Good team player, hard-working, and enthusiastic.
3. Passionate about food.
4. Rosette background would be preferred.
5. Experience as a Head Chef.
6. Experience of working with fresh produce.
7. Menu planning experience.
8. Flexibility to work shifts including evenings, weekends, and public holidays subject to rota and a willingness to extend or change hours and days of work from time to time upon request and subject to operational requirements.
9. Ideally live within reasonable commuting distance.