An attractive opportunity has arisen to appoint a Head Chef at Lockkeeper's Inn, Shaw's Bridge, Belfast, a busy and family owned Café. The hours will be day time only (8.30am - 4pm) and the successful applicant will lead a team of 3.
Key Responsibilities
Food Preparation & Service
* Oversee all food preparation and ensure dishes are consistently high-quality.
Menu Development
* Develop and implement menus that reflect seasonal ingredients and customer preferences.
* Maintain a focus on fresh, seasonal, and dietary-inclusive options (e.g., vegetarian, vegan, gluten-free).
Kitchen Leadership & Team Management
* Lead, train, and motivate kitchen staff on culinary techniques, food safety practices and hospitality standards, whilst ensuring high performance and a positive team culture.
* Manage staff scheduling, task delegation, and performance evaluations.
* Foster a collaborative and respectful working environment.
* Ensure smooth kitchen operations during service times, including managing prep and coordinating service flow.
* Collaborate with front-of-house staff to ensure seamless service during busy periods.
Stock & Cost Control
* Manage inventory, place orders and liaise with suppliers to ensure quality and consistency.
* Monitor food costs, portion control and minimise waste to meet budgetary targets.
Health, Safety & Hygiene
* Ensure compliance with all food safety, hygiene, and health regulations (e.g., HACCP standards).
* Maintain cleanliness and organisation across all kitchen areas.
* Conduct regular checks and maintain records as required.
Essential Criteria
1. Culinary Experience
* Proven experience as a head chef, sous chef, or senior chef in a similar setting (e.g., café, bistro, or casual dining) with a focus on customer satisfaction.
* Strong knowledge of food preparation, kitchen safety, and sanitation standards.
2. Menu Development
* Ability to design and update café-style menus (e.g., breakfast, brunch, light lunches).
* Understanding of dietary requirements (e.g., vegetarian, vegan, gluten-free).
3. Leadership & Team Management
* Experience in managing kitchen staff, including rostering and training.
* Demonstrated ability to create a positive kitchen culture, maintain morale and handle conflict professionally.
* Ability to work efficiently under pressure and manage peak service times.
* In-depth understanding of food safety regulations and best practices.
4. Cost & Stock Control
* Strong skills and understanding in kitchen budgeting, managing food costs, portion control, and minimising waste.
* Competence in stock control, ordering, and supplier relationships.
5. Health & Safety Compliance
* In-depth understanding of food hygiene regulations and ability to ensure full compliance (e.g., HACCP).
* Holds relevant food safety and handling certifications: Food Safety Certification (Level 2 or above).
6. Time Management
* Ability to work under pressure and deliver consistent quality during peak hours.
* Efficient at managing prep, service, and post-service routines.
5. Formal Qualifications
* Culinary school training or hospitality management qualifications.
Job Types: Full-time, Permanent
Pay: £30,160.00-£32,240.00 per year
Benefits:
* On-site parking
Work Location: In person