Full job description

Our client is looking for a Chef to join a very successful Cray Fish Business, running the day-to-day kitchen and, in time, helping to grow the Company's range beyond crayfish into bisque, butter and other premium finished products.

A hands-on chef with genuine kitchen craft, first and foremost responsible for the day-to-day making of the clients kitchen-made products to a consistent, premium standard.

As the Company grows, there is real ambition and scope for the right person to also develop and launch new products. This is a working chef role first, with product development an exciting part of it rather than the main focus, and sits alongside the Office Manager, both reporting directly to the Directors.

Hands-On Kitchen Work
Bisque Production:
Quality & Food Safety
New Product Development
Director Liaison on Product Strategy
Costing & Margin

Skills

Proven chef or professional kitchen experience, ideally including sauces, bisques, stocks or similar preparations.
Food safety qualification (e.g. Level 2 or 3 Food Hygiene) or willingness to obtain one; HACCP awareness desirable.
Comfortable working hands-on in a small production kitchen as well as contributing at a strategic level with the Directors.
An interest in, or ambition to grow into, new product development, with the appetite to help turn an idea into a consistent, scalable recipe over time; prior NPD experience is a bonus rather than essential.
Good understanding of costing, yields and margins, or a willingness to learn this alongside the Directors.
Creative, self-motivated and happy working in a small, growing team where roles are hands-on.
An understanding of or interest in premium British food and drink, and ideally in shellfish or seafood preparation, is desirable.

The role is full time and working hours are 9am-5pm

Responsibilities

Full job description

A hands-on chef with genuine kitchen craft, first and foremost responsible for the day-to-day making of the clients kitchen-made products to a consistent, premium standard.

Hands-On Kitchen Work
Bisque Production:
Quality & Food Safety
New Product Development
Director Liaison on Product Strategy
Costing & Margin

Skills

Proven chef or professional kitchen experience, ideally including sauces, bisques, stocks or similar preparations.
Food safety qualification (e.g. Level 2 or 3 Food Hygiene) or willingness to obtain one; HACCP awareness desirable.
Comfortable working hands-on in a small production kitchen as well as contributing at a strategic level with the Directors.
An interest in, or ambition to grow into, new product development, with the appetite to help turn an idea into a consistent, scalable recipe over time; prior NPD experience is a bonus rather than essential.
Good understanding of costing, yields and margins, or a willingness to learn this alongside the Directors.
Creative, self-motivated and happy working in a small, growing team where roles are hands-on.
An understanding of or interest in premium British food and drink, and ideally in shellfish or seafood preparation, is desirable.

The role is full time and working hours are 9am-5pm