Job Overview
We are seeking a talented and passionate Senior Chef to join our culinary team. The Senior Chef role requires a passion for great culinary service alongside the organisation of all dry stock, produced in house and sourced from local suppliers. Alongside stock control and stock management, a Senior Chef must lead alongside on all kitchen related operations and procedures, such as stock management, menus, events, training and BOH compliance.
Duties
* Ability to develop a menu alongside the ownership in line with company brand values.
* To be able to delegate effectively during service. Ensuring all staff have the tools needed to complete their roles.
* Offer staff training to new staff and to increase product knowledge across the team.
* Follow food hygiene regulations and work within the guidelines of the health and safety training provided
* Ensure set up and close down procedures are completed thoroughly.
* Liaise with the management on GP margins and how to improve them.
* Be able to troubleshoot issues during service efficiently.
* The ability to use initiative to support other team members when possible.
* Key holder duties including the opening and closing of the kitchen.
* Ordering including dry stock, non-consumables and tableware.
* To be proactive in seasonal menu changes.
* Responsibility of the service kitchen and staff.
* To create monthly events with the GM.
* Keeping the kitchen clean and tidy.
* Attended monthly meetings alongside other HOD's.
* Responding efficiently and accurately to customer complaints.
* Producing content for social media accounts and the website.
* Have a clear training program in pace for staff of all levels.
* Adhere to and implement all disciplinary procedures in line with company policy.
* Host and/or witness staff appraisals and development meetings.
* Undertake management responsibilities for the site as and when requested.
* Ensure there is a keen eye for detail including ensuring consistency is executed throughout all food productions, preparations and service.
* Making sure all deliveries are correctly stored in line with company policies.
* Make sure all procedures are followed by other members of staff. For example, prep sheets, order sheets, fridge counts etc.
* Stand in for the Sous Chef during days off and holidays.
* Make sure every dish is consistently in line with company expectations and plate briefs.
* Write rotas ahead of time within the allocated staff budgets.
Qualifications
* Proven experience as a Chef or in a similar culinary role within the hospitality industry.
* Strong supervisory experience with the ability to lead a diverse team effectively.
* In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment.
* Familiarity with food safety standards and regulations to ensure compliance.
* Excellent organisational skills with the ability to multitask in a busy kitchen environment.
* A creative flair for developing new recipes and menu items that excite guests.
* Strong communication skills, both verbal and written, to interact effectively with staff and customers.
* Previous restaurant experience is highly important, along with any relevant culinary qualifications or certifications.
Job Types: Full-time, Permanent
Pay: £14.00-£17.00 per hour
Expected hours: 40 – 50 per week
Ability to commute/relocate:
* Truro TR1: reliably commute or plan to relocate before starting work (required)
Experience:
* Head Chef: 2 years (required)
Work Location: In person