Social network you want to login/join with:
IMPORTANT: Must be 18+, must be available to work weekends and evenings, including 31st December.
Wage: £14.25ph + up to 3k per year in bonus incentives + tips
Hours: Average of 15 - 20 hrs per week, generally starting between 3pm - 5pm and finishing around 10pm. On delivery and stock take days, you would be expected to come in earlier, around midday.
Week: 2-3 days a week (including Friday and Saturday) over summer. From September onwards: typical 3 - 4 days, every Friday and Saturday. Fewer shifts over summer, more during winter.
Our established venue, founded in 1994, hosts diverse live events such as comedy, music, drag, podcasts, talks/Q&As, and spoken word. Recognized by The Guardian as “enormously well-regarded,” we pride ourselves on excellence and innovation in live entertainment.
We value diversity and inclusion, encouraging applications from underrepresented communities. Our workplace is designed to be inclusive, fostering a welcoming environment for all.
We seek a strong team leader with pride in their work, able to perform under pressure, with previous experience as a chef and in team leadership.
Service:
Our operation is akin to a pre-theatre dining experience, with short service times (around 2 hours) and 90% of orders sent out between 7pm-8pm. Typically, 2-4 chefs produce a range of quality, simple dishes for 50-400 customers, with 25-50% ordering food. The kitchen is usually cleaned and closed by around 10pm.
Key responsibilities:
* Ensure compliance with hygiene, health & safety, employment, and food safety laws for staff, visitors, and customers.
* Manage stock ordering and control.
* Implement HACCP procedures.
* Maintain high cleanliness standards, aiming for a 5-star hygiene rating.
* Control portions and wastage.
* Lead and manage kitchen staff effectively.
* Manage staff hours for cost efficiency.
* Train and develop junior team members.
Job roles include:
* Maximize food revenue from each show and customer.
* Minimize staff costs while maintaining satisfaction and quality.
* Achieve or exceed target profit margins, with a food GP target of 65%.
* Maintain accurate staffing and time records, assist with wages.
* Ensure high-quality food service and customer experience.
* Stay updated with health and safety legislation and implement best practices.
* Train staff and ensure hygiene standards meet inspection requirements.
* Lead and motivate your team.
* Coordinate with the floor manager for smooth service delivery.
* Prepare staff rotas aligned with staffing targets.
* Manage delivery notes, purchase inputs, and stocktakes.
Personal profile:
* Hardworking, passionate about food.
* Self-motivated, able to work under pressure.
* Flexible, adaptable, team-oriented.
* Excellent interpersonal and organizational skills.
* Proficient in computer applications.
Qualifications:
Must hold a Level 3 Food Hygiene Certificate, NVQ2 chef qualification, or equivalent. Candidates should have food prep/management background and supervisory experience, with references from previous employers.
#J-18808-Ljbffr