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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:

• Weekend availability

Work Location: One location