OVERVIEW

We are seeking a talented and experienced Head Chef to lead our kitchen team at The Ships Cat, in delivering exceptional culinary experiences. The ideal candidate will possess a strong background in food production and kitchen management, demonstrating both creativity and leadership. As the Head Chef, you will be responsible for overseeing all aspects of kitchen operations, ensuring high standards of food quality, safety, and presentation.

EXPERIENCE

• Proven experience as a Head Chef or in a similar culinary leadership role within the hospitality industry.
• Strong supervisory skills with experience in team management and staff training.
• Extensive knowledge of food preparation techniques, cooking methods, and presentation styles.
• Familiarity with food safety regulations and best practices in a commercial kitchen setting.
• Demonstrated ability to create innovative menus that cater to diverse tastes while maintaining operational efficiency.
• Excellent communication skills with the ability to work collaboratively in a fast-paced environment.
• A passion for culinary excellence and a commitment to delivering outstanding dining experiences. If you are an enthusiastic leader with a flair for creativity in the kitchen, we invite you to apply for this exciting opportunity as our Head Chef. Join us in crafting memorable meals that delight our guests!
  Job Type: Full-time
  Pay: £32,000.00-£35,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking
• Paid volunteer time

Work Location: In perso

• Supervise and manage kitchen staff, fostering a positive and productive working environment.
• Oversee food preparation and cooking processes to ensure consistency and quality in all dishes.
• Develop and design menus that reflect seasonal ingredients and culinary trends while considering customer preferences.
• Ensure compliance with food safety regulations and maintain a clean, organised kitchen environment.
• Train and mentor kitchen staff in cooking techniques, food safety practices, and hospitality standards.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Implement cost control measures to maximise profitability without compromising quality.