JOB SUMMARY

We are seeking an experienced and passionate Head Chef / Kitchen Manger to lead our culinary team in delivering exceptional dining experiences. The Head Chef / Kitchen Manager will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role requires a strong leader who can inspire and manage a team while maintaining a positive and productive kitchen environment.

QUALIFICATIONS

• Proven experience as a Head Chef / Kitchen Manger or in a similar culinary leadership role within a restaurant or hospitality setting.
• Strong knowledge of food safety regulations and best practices in food preparation.
• Excellent leadership skills with the ability to manage and motivate a diverse team effectively.
• Proficiency in culinary techniques and a passion for creating high-quality dishes.
• Strong organisational skills with the ability to multitask in a fast-paced environment.
• Excellent communication skills, both verbal and written, to facilitate effective teamwork.
• A commitment to continuous improvement and staying updated on industry trends.
  If you are an enthusiastic culinary professional ready to take on the challenge of leading our kitchen team, we invite you to apply for this exciting opportunity as our Head Chef / Kitchen Manager.
  This role could involve shifts at our sister venue in Burnley (travel provided if you dont have your own)
  Job Type: Full-time
  Pay: From £30,000.00 per year

Benefits:

• Employee discount
• On-site parking

Work Location: In perso

• Develop and design innovative menus that reflect current culinary trends and customer preferences.
• Oversee food preparation and production to ensure quality and consistency in all dishes served.
• Ensure compliance with food safety regulations and maintain high standards of hygiene throughout the kitchen.
• Manage kitchen staff, including hiring, training, supervising, and scheduling team members effectively.
• Monitor inventory levels and order supplies as needed to ensure smooth kitchen operations.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Implement cost control measures to optimise food production while minimising waste.
• Maintain a positive working environment that encourages teamwork, creativity, and professional growth.