JOB SUMMARY

We are seeking a skilled and passionate Chef to lead a new culinary team as we open a new location of Lazy Lobster Whitstable in the amazing Cinque Port town of Sandwich in Kent. You will be working closely with our Executive Chef from Lazy Lobster & Land & Sea in creating exceptional dining experiences in the new location . The ideal candidate will have a strong background in food production and management, with expertise in menu planning, food safety, and kitchen operations. This role requires a leader who can inspire and manage a team while maintaining high standards of quality and service in a fast-paced environment.

REQUIREMENTS

• Proven experience as a Chef or in a similar culinary role within fine / Gastro dining or catering environments.
• Strong leadership skills with experience in team management and shift supervision.
• Knowledge of food handling, safety regulations, and best practices in the culinary industry.
• Proficiency in menu planning, food production techniques, and kitchen management practices.
• Excellent organizational skills with the ability to manage multiple tasks efficiently.
• Experience with inventory control and cost management within a kitchen setting.
• Strong communication skills to effectively collaborate with team members and other departments.
• Culinary degree or relevant certification is preferred but not mandatory.
• A passion for hospitality and delivering exceptional dining experiences is essential. Join our dynamic team where your culinary expertise will shine!
  Job Type: Full-time
  Pay: £14.00-£16.00 per hour
  Expected hours: 35 – 45 per week

Benefits:

• Company pension
• Employee discount

Work Location: In perso

• Daily kitchen operations, ensuring efficient food preparation and service.
• Work with the Exec Chef to design innovative menus that reflect current culinary trends and customer preferences.
• Manage food inventory, including ordering, storage, and waste control to optimize cost efficiency.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Supervise kitchen staff, providing training and guidance to enhance their skills and performance.
• Coordinate with the front-of-house team to ensure seamless service during events and busy periods.
• Handle catering requests and special events, ensuring all dietary needs are met with creativity and care.
• Monitor food quality throughout the cooking process to ensure consistency and excellence.
• Maintain positive relationships with suppliers for quality ingredients procurement.