Head Chef

at  The Conduit

HEAD CHEF

The Head Chef will work closely with the Executive Chef, F&B Management and Events Teams to ensure the smooth running and success of our Menu’s across the business, including Rucola, Cafe and In-house Events. Sustainable procurement practices are our focus. You will form an important part of the Kitchen management team, supporting all aspects of the operation and build strong working relationships across the The Conduit.

Responsibilities & Key Duties

• Ensure all culinary staff and kitchens are properly organized, coordinated, controlled and run smoothly, ensuring the highest possible quality of product and service.
• Actively support menu development for Rucola, Events and the member’s areas, by promoting and trialing new dishes which are fully costed, priced within budget, and work with existing suppliers to source sustainable ingredients
• Develop, promote and maintain relationships with partners in our supply chain.
• Work closely with the purchasing team to deliver the targeted cost of sales and maintain appropriate stock levels
• Participate in menu tasting presentations for internal Management and potential clients
• Help work towards our aim of achieving a zero waste and plastic–free kitchen
• Work with Operations/Programming team to create an unrivalled Members’ Event Programme, with the goal of engaging members in all things food and drink.
• Provide regular balanced and nutritious staff meals/menu
• Participate in any internal and external meetings as required, alongside The Executive Chef, or lead them in their absence.
• Ensure proper care of all equipment. All broken and damaged equipment should be reported to the Facilities department with appropriate follow up

KEY CHARACTERISTICS

Above we have listed the skills we would like the Head Chef to have. Below speaks more about the individual’s abilities to match our company culture:

• Is a natural leader, who leads by example, and with enthusiasm, to build trust and respect in the team.
• Drives and motivates the team to consistently achieve high quality food offer.
• Is creative and aware of new and emerging food trends that would suit our clients
• Views individual differences as a way to build new ideas and innovations
• “Owns” problems rather than blaming them on others
• Encourages feedback on own behavior
• Aligned and committed to the vision of The Conduit and constantly looking for ways in your role to achieve our mission.

SKILLS & EXPERIENCE

• At least 12 months at Head Chef level, in a position that covers Events as well as restaurant delivery.
• Ideally hold current Level 3 Food Safety Certificate
• Have extensive knowledge and interest in plant driven/ vegetarian menu concepts and sustainability.
• Experience in working in a low or zero waste kitchens aligning with our low waste mission of operation
• A working knowledge of Harri, or similar scheduling portal would be a distinct advantage.
• Preferably degree level education in Hotel or Catering Management
• Excellent written and oral communication
• Excellent organizational skills
• Comprehensive knowledge of current Health & Safety legislation, and possessing the skills to uphold these standards in the work place.

• Ensure all culinary staff and kitchens are properly organized, coordinated, controlled and run smoothly, ensuring the highest possible quality of product and service.
• Actively support menu development for Rucola, Events and the member’s areas, by promoting and trialing new dishes which are fully costed, priced within budget, and work with existing suppliers to source sustainable ingredients
• Develop, promote and maintain relationships with partners in our supply chain.
• Work closely with the purchasing team to deliver the targeted cost of sales and maintain appropriate stock levels
• Participate in menu tasting presentations for internal Management and potential clients
• Help work towards our aim of achieving a zero waste and plastic–free kitchen
• Work with Operations/Programming team to create an unrivalled Members’ Event Programme, with the goal of engaging members in all things food and drink.
• Provide regular balanced and nutritious staff meals/menu
• Participate in any internal and external meetings as required, alongside The Executive Chef, or lead them in their absence.
• Ensure proper care of all equipment. All broken and damaged equipment should be reported to the Facilities department with appropriate follow u