Beauty and the Bistro – Executive Head Chef THE BEAUTY QUARTERS / THE BISTRO QUARTERS LOCATION: Brunswick House, 499 Etruria Road, Basford, North Staffordshire, ST4 6JR JOB DESCRIPTION JOB TITLE: "Executive Head Chef" SALARY: Excellent remuneration CONTRACT: Full-time position LOCATION: Brunswick House, 499 Etruria Road, Basford, North Staffordshire, ST4 6JR TRADING HOURS: Open 08:00 - 23:00, 6 days per week HOURS: A minimum of 48 hours per week LINE MANAGER: Reporting directly to Managing Director ANNUAL LEAVE ALLOWANCE: 28 days paid holiday per annum. Will rise to 30 days paid holiday per annum after 3 years continuous service. Will rise to 33 days paid holiday per annum after 5 years service. All leave allowances include any statutory and bank holidays. Annual leave allowances adjusted on a pro-rata basis for part-time working BENEFITS: Use of Salon out of hours for authorised, complimentary staff treatments SUMMARY: Beauty and the Bistro is an exciting new personal aesthetic and restaurant business venture in Newcastle under Lyme, due to open in late Summer/early Autumn 2023. We are now seeking an experienced, dynamic, versatile, and highly qualified Executive Head Chef for our new Bistro to plan, organise and direct preparation and cooking of high-quality food. We require an inspiring, creative, innovative Executive Head Chef who has a passion for sourcing local produce to create seasonal dishes for our menu which we will change bi-annually. Candidates must have Executive Head Chef experience working in a high-end restaurant establishment, working at a strategic level, familiar with finance and budgetary control and be a competent people-manager. Candidates must have the demonstrable right to work in the UK and be able to drive, with access to a vehicle. Initially our new Executive Head Chef will be central in assisting the MD and management with the setting-up of the Bistro side of the business. Responsibilities will include: - - Leading the delivery, production and strategy for food and hospitality services - Sourcing local produce, devising and creating new dishes, writing menus (including daily specials) - Implementing and maintaining food monitoring procedures to facilitate budgetary control and controlling stock and wastage through an online system - Food preparation - Managing the kitchen operations - Deputising for the Restaurant Manager as, and when required - Motivating, supervising, and developing kitchen staff and Sous Chefs - Maintaining a polite, respectful business-like manner to all kitchen and FOH staff - Maintaining the highest health and safety, and hygiene standards - Controlling staff rotas and annual leave - Reporting weekly to the Managing Director Please Note: This summary of responsibilities is not exhaustive and will be subject to periodic review. It may be amended to meet the changing needs of the business.The post-holder will be expected to participate in this process and we would aim to reach agreement on any changes.