Head Chef Paradise

JOB SUMMARY

Looking for a non continuation of old hospitality tropes!

If you are a walking cliché amongst chefs, this role is not for you! If, however, you are excited about producing food people want to eat and developing yourself into a better person whilst developing a team of people, this could be for you.

Collaboration and Recognition

Hospitality is a fast-changing environment, especially these days. Reacting to trends and working tightly on where the customers are leaning in is a huge factor for us. We want to put what the customers want on a plate.

Kindness First

We are not attribute chasing; we are people forward. Kindness and strong personal character are first and foremost our priorities. A good cultural fit as a flag bearer for us is a big YES! We love our managers to encourage personal growth and wellness initiatives, not drinking culture and cliques as per the hospitality clichés!

As Head Chef at Yorks, your job is to lead and manage your kitchen team to execute perfect plates of food which help to deliver incredible customer experiences, ultimately making your café the best part of our customers’ day. You'll manage costs, keep to budgets, execute to spec, and maintain exceptional food hygiene standards, all while making sure your food is the best it can be.

OUR BRAND, MISSION & VALUES:

Our collective job as a team and Reason We Exist as a business is..

To be the best part of peoples’ day.

Whether a memory with friends and family or a moment of escapism and relief; through the power of food, drink, and positivity, we make people feel good.

Our Mission

To make positive local change for global good. Through engagement with our teams, customers, suppliers, and the communities where our cafes and restaurants are located, we will make incremental positive change to our environment, our communities, and the health and wellbeing of all people we come into contact with.

We will do this with humility, never be preachy, and facilitate local change by offering choices rather than forced conformity or guilt-tripping.

Our Values

1. 1) Be the best, create the best; We achieve great things by asking "is that the best?" as a benchmark in everything we do and every experience we create.
2. 2) Kindness and celebration of diversity; We celebrate people's differences through kindness and understanding. We always seek to be kind as we can never fully know the back-story of our colleagues' or customers' journeys.
3. 3) Be humble and willing to improve; None of us know all the answers, but through humility and willingness we can always improve.
4. 4) Accountable to our environment and those less fortunate; Our legacy will be measured not by financial success, but by the positive impact we leave behind and the impact we've had on others.
5. 5) Use the "power of everyone"; Greatness can be achieved through the collective intelligence, energy, and contributions of all of our colleagues.

JOB DESCRIPTION / LEAD CHEF

Job Area Objective

1. -Kitchen Management: Oversee the daily operations of the kitchen, ensuring efficient workflow and high productivity. Train your kitchen team, line cooks, and kitchen assistants. Maintain high standards of food preparation, presentation, and quality.
2. -Menu Execution: Ensure the full menu is available at all times. Ensure each dish is cooked to the correct recipe standard and costing as per the specification. Ensure all dishes are prepared promptly to minimize waiting times and maximize table turnaround.
3. -Inventory & Supply Chain Management: Maintain inventory of kitchen supplies and ingredients. Manage stock and conduct regular stock checks to minimize waste and hit GP target. Place orders with approved suppliers in a way to minimize stock holding and wastage, while ensuring that the full menu can always be served.
4. -Health, Food Safety & Hygiene Compliance: Ensure strict compliance with food safety and hygiene regulations. Manage health and safety protocols in the kitchen. Train kitchen staff on proper sanitation and safety procedures.
5. -Gross Profit (GP) & Financial Control: Control food costs and kitchen man-hours while maintaining quality and efficiency of kitchen operations. Monitor and continually review ways to minimize wastage. Work with the front of house team to ensure café-wide GP targets are achieved.
6. -Quality Control & Customer Experience: Ensure customer experience is achieved with the quality of food served. Address and resolve any issues related to food quality or customer feedback. Work with the front of house team to encourage feedback and monitoring of food quality.
7. -Team Leadership & Team Development: Lead the kitchen team, fostering a positive and productive work environment. Mentor and develop kitchen staff, encouraging continuous learning and skill improvement. Manage staff rotas, workloads, and resolve any kitchen team issues.