OVERVIEW

This is an opportunity for an enthusiastic and highly creative chef to develop and progress what we have already achieved in our restaurant over the past year. We are a unique dining experience, where dinner is served in a first class Pullman railway carriage. We only opened one year ago and have gone from strength to strength with guests praising the food, the service and the beauty of their surroundings.
The role may suit an experienced chef who wishes to take a step back from leading a large team or an experienced sous chef wishing to take on their first head chef role.
The ideal candidate will have a strong background in culinary arts, excellent leadership skills, and a commitment to maintaining the highest standards of food safety and quality.
In addition to a basic salary there will be a bonus related to agreed targets. The basic salary will be dependent on experience.

SKILLS

• Proven supervising experience in a professional kitchen environment.
• Strong background in food production and preparation techniques.
• Excellent team management skills with the ability to motivate and inspire staff.
• Extensive culinary experience with a passion for cooking and creativity in menu design.
• Knowledge of food safety practices and regulations to ensure compliance.
• Previous restaurant experience is highly desirable.
• Strong leadership qualities with the ability to work under pressure in a fast-paced environment.
• Exceptional communication skills to effectively liaise with team members and guests alike. If you are a dedicated culinary professional ready to take on the challenge of leading our kitchen team, we invite you to apply for the Head Chef position today!
  Job Types: Full-time, Permanent
  Pay: £30,000.00-£45,000.00 per year

Benefits:

• Employee discount
• On-site parking

Ability to commute/relocate:

• Petworth GU28: reliably commute or plan to relocate before starting work (preferred)

Work Location: In perso

• Supervise and manage kitchen staff, fostering a positive and collaborative work environment.
• Oversee food production processes, ensuring consistency and quality in all dishes served.
• Develop and implement menus that reflect seasonal ingredients and current culinary trends.
• Ensure compliance with food safety regulations and maintain a clean and organised kitchen.
• Train and mentor kitchen staff in cooking techniques, food preparation, and presentation standards.
• Manage inventory, ordering supplies, and controlling food costs to maximise profitability.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Maintain high standards of hospitality to enhance the overall dining experience for guests.