JOB SUMMARY

We are seeking an experienced and passionate Head Chef to lead our culinary team in a dynamic restaurant environment. The ideal candidate will possess a strong background in food preparation and culinary arts within a smokehouse environment, with a proven ability to manage a team effectively. As the Head Chef, you will be responsible for ensuring food safety standards are met and delivering exceptional dining experiences that reflect our commitment to hospitality. You will be responsible for ordering, managing the kitchen budget, and monitoring waste. You will manage the team, set standards and organise rotas within the labour and kitchen budget parameters. You will attend weekly managers’ meetings and play an active part in the growth of the business.

EXPERIENCE

• Proven experience as a Head Chef or in a similar leadership role within the restaurant industry.
• Strong knowledge of culinary techniques, especially smoking meats and developing rubs and glazes, food preparation methods, and kitchen equipment operation.
• Demonstrated ability in team management, with excellent leadership skills to motivate and inspire staff.
• Familiarity with food safety regulations and best practices in hospitality settings.
• Exceptional organisational skills with the ability to multitask in a fast-paced environment.
• A passion for cooking and creativity in menu development is essential.
  If you are ready to take on this exciting opportunity as our Head Chef, we encourage you to apply and join our dedicated team committed to delivering outstanding culinary experiences.
  Job Type: Full-time
  Pay: £30,000.00-£35,000.00 per year

Benefits:

• Company events
• Discounted or free food
• Flexitime

Schedule:

• Every weekend
• Weekend availability

Work Location: In person
Application deadline: 18/08/202

• Oversee all aspects of kitchen operations, including food preparation and presentation.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow and team collaboration.
• Maintain strict adherence to food safety regulations and hygiene standards to ensure a safe working environment.
• Train and mentor junior chefs and kitchen staff in culinary techniques and best practices.
• Monitor inventory levels, ordering supplies as needed to maintain stock without over-purchasing.
• Collaborate with management on budgeting, cost control, and menu pricing strategies.
• Foster a positive work environment that encourages teamwork and professional development.