Regional Culinary Lead at BaxterStorey

, Scotland, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

56000.0

Posted On

13 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Training And Mentoring, Quality Control, Food Safety Compliance, Cost Management, Relationship Building, Team Collaboration, Creativity, Communication, Innovation, Food Hygiene, Negotiation, Customer Preferences, Dietary Restrictions, Emerging Culinary Trends

Industry

Food and Beverage Services

Description

Company Description Regional Culinary Lead Central £56,000 + Company Car Benefits: 35 Days holiday including bank holidays Plus your birthday off 3 volunteering days 3 days grandparent leave 24 week’s enhanced maternity leave Company car scheme or car allowance Secondary career leave Wedding/commitment day leave BUPA family cover Bespoke training and development opportunities Apprenticeships opportunities for all experience levels Pension and life insurance Discounts available on our HAPI app; high street shops, holidays & cinema Wellbeing hub Access to employee assistance programme Cycle to work scheme Our Regional Culinary Leads are the shining stars of ‘Obsessed’, they lead in their respective regions the foundations of Craft, Creativity, Community and of course Cheer. They are our ‘foodie mavericks’, passionate about people, food and service. They support teams to fuel their individuality whilst being that driving force for our non negotiables, no boundaries and most definitely ‘NO BEIGE’ approach to our ‘rules of engagement’. Our taste revolution is brief… to give creative freedom to every ‘Chef & Bevista’ within our businesses to shake things up with a Morning, Noon and Night mindset. Job Description Supporting the Head of food to deliver our obsessed manifesto across the region. Provide strong culinary leadership and expertise to multiple locations within the region, ensuring adherence to quality standards, recipes, and culinary guidelines. Collaborate with the culinary teams to develop innovative and appealing menus that meet customer preferences, dietary restrictions, and regional market trends. Train, mentor, and motivate culinary staff to achieve excellence in food preparation, presentation, and service. Conduct regular training sessions to enhance culinary skills and knowledge. Maintain strict quality control standards across all locations, ensuring consistency, taste, and presentation of dishes. Conduct regular inspections and evaluations to address any issues and implement corrective actions. Ensure compliance with food safety regulations and sanitation standards. Implement and enforce proper food handling and storage procedures. Manage food and labor costs within budgetary constraints. Analyze financial reports and implement strategies to minimize expenses while maintaining food quality. Foster strong relationships and effective communication with other departments, such as operations, marketing, and procurement, to align goals, streamline processes, and ensure a cohesive approach. Stay updated on culinary trends, emerging techniques, and new ingredients. Continuously seek opportunities to innovate and enhance the dining experience for customers Qualifications Food’s provenance is critical to you and the closer to your kitchen, the better You understand that being a great chef is not just about cooking but the ability to work with a team, and build relationships You will have proven experience within a demanding kitchen at the relevant level Have an Intermediate Food Hygiene Certificate or above Team player Ability to negotiate and build relationships with suppliers Additional Information For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve. We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of. Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us. Join us, and be part of the food revolution! BaxterStorey Values: ALWAYS VISIONARY We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail. WHOLEHEARTEDLY POSITIVE We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people. CREATIVELY COLLABORATIVE We embrace our differences to push creativity and we work together to be better. FOREVER CONSCIOUS We work together as a team to lead by example, protecting the planet and supporting local communities. Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential. We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds. BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’. Join us and bring your unique perspective to our team.

Responsibilities

The Regional Culinary Lead supports the Head of Food to deliver the company's culinary manifesto across multiple locations. They provide strong culinary leadership, ensuring adherence to quality standards and fostering innovation in menu development.