Job Description
Working alongside the executive chef,
This role requires someone that can inspire a team, to bring out the potential and lead by example whilst being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business
- Have experience championing excellent service through quality food either as a Head Chef or in the position of Sous Chef.
- Demonstrate a passion for leading and developing a team
- Be an active hands-on team player with excellent communication skills
- Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
- Be able to demonstrate your creativity and ability to design and deliver new dishes for our menus and daily specials
- Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams
All applicants must have a valid at least level 3 food hygiene certificate
Job Types: Full-time, Permanent
Salary: Up to £70,000.00 per year
Schedule:
Work Location: One location