REQUIRED QUALIFICATIONS & EXPERIENCE:

• Previous experience in a Head Chef role for a similar sized restaurant
• High level of attention to detail.
• Excellent leadership, team-building, and interpersonal skills.
• Experience in inventory management, supply chain management, and scheduling.
• Knowledge of industry regulations and guidelines.
• Strong analytical, problem-solving, and decision-making skills.

• Responsible and accountable in all areas of successfully running the restaurant kitchen
• Organising and overseeing all kitchen staff, delegating and sharing tasks
• Responsible and accountable for the restaurant food hygiene rating (EHO inspection)
• Ensure all food is prepared in line with San Carlos food specs
• Adhere to all allergen policy at all times, ensuring your team are trained to do the same
• Undertake the responsibilities of any role within the kitchen, when needed
• Deliver KPI’s to company targets
• Recruitment of kitchen team, maintaining a reasonable level of staff to run the kitchen effectively
• Train and develop the kitchen team, to encourage a succession plan for the kitchen department, as and when you progress within the company
• Encourage the team development of wider kitchen team, driven by the Sous Chefs
• Lead on talent planning in all areas of the kitchen team
• Responsible and accountable for Health and Safety, following all company compliance and policy
• Ensure a good working relationship with front of house and back of house team members
• Manage staff and corrective actions as necessary with support from the head office HR team
• Managing team rotas, holidays and absences
• Ensure compliance with internal company policies and industry regulations.
• Collaborate with other senior stakeholders to drive innovation and continuous improvement.
• Represent the company at industry events and engage with key stakeholders.