Head Chef - London, London Bridge - Tooley Street
What we offer You:
1. £15.60 - £20.60 per hour OTE (including service charge - our data says you can earn between £1 to £5 per hour on top of your pay)
2. Service charge split equally (100% goes to the employees)
3. Guaranteed full time contracted hours
4. Complimentary team food & soft drinks while on shift
5. VIB (Very Important Burgers) – £100/month, food & drink allowance off shift
6. Your birthday off work, fully paid
7. 28 days holiday (inclusive of bank holidays)
8. Up to £1000 “Refer a Friend” scheme (T&C apply)
9. Cycle to work scheme
10. Enhanced company sick pay, after your first year with Honest
11. Enhanced maternity or paternity pay, after your first year with Honest
12. Craft Exchange Programme - where you can get paid for jobs around Honest that you may have an interest, for example sign-writing, social media, etc.
Progression opportunities:
All our top performing Head Chefs have the opportunity to be rewarded with a “Green Jacket” title, which is accompanied by a pay increase.
The role and You:
We’re looking for a Head Chef who can lead their kitchen team using their positive energy, passion and humility. You’ll be a pioneer in leadership, health & safety, and food standards. There's an art to cooking burgers and chips the Honest way and our Head Chefs take responsibility to control a kitchen that runs perfectly whether they are on shift or not. Head Chefs have full accountability for their kitchen, including successful kitchen audits, recruitment, team development and stock management. You will be working closely with your kitchen team as well as General Manager and front of house team, to ensure meeting company KPI’s, standards and efficiency as well as your team’s happiness. We want you to help generate a culture of loyalty, positivity and opportunity whilst recognising the positive impact you can have on your team and consumers.
Areas of responsibility:
13. Managing and developing your team
14. Running service and pass
15. Managing Food Safety and Health & Safety compliance
16. Recruitment & training
17. Meeting set KPI’s
18. Kitchen audits
19. Stock and COGS management
20. Compliance & Reporting
21. Constant improvement to the service and restaurant’s performance