Job Description

Job Overview:

We are seeking a passionate and experienced Chef to lead the day-to-day operations of the kitchen. This role involves preparing and delivering high-quality food, managing kitchen standards, and ensuring efficient service. The ideal candidate will be both customer-facing and operationally skilled, upholding food safety, quality, and hygiene at all times.

Job Role & Responsibilities:

The main role and responsibilities of the Chef role are:

Serve as the main point of contact for customers, taking orders and processing cashless payments Prepare and deliver all food in a timely and professional manner to ensure smooth service Maintain consistently high standards in food quality, presentation and portion control Ensure hygienic practices are followed at all times and food is prepared in a safe and clean environment Collaborate with the Executive Chef to create new menu items, considering seasonality, customer preferences and cost Display marketing materials for menu items and ensure all specials are clearly signposted on the appropriate days and locations Promptly report any safety concerns related to food, equipment or hygiene, including issues with utilities, regulations or pest control Comply with all food safety regulations and complete required documentation, including: Temperature logs (probes, fridges, freezers, dishwashers) Shelf-life and food waste records Daily kitchen checks and cleaning schedules Maintain accurate kitchen records and administrative tasks as required by the Executive Chef Monitor stock levels and inform the Executive Chef of items that need replenishment in advance Respond effectively to any emergency situations in the kitchen and communicate with the wider team as needed Ensure seamless kitchen operations through clear communication and coordination with team members Participate in ongoing training sessions and workshops to enhance culinary skills and professional development

Required Qualifications

Food Safety Level 2 Certification (essential) Minimum of 3 years' experience as a chef in a restaurant, commercial kitchen, or canteen Strong knowledge of cooking techniques, ingredients, and food preparation methods Proven ability to manage kitchen operations and junior staff Competent in following direction from a line manager and executing tasks to a high standard Quick to identify and resolve operational or culinary issues Experience managing kitchen costs and working within a set budget Passion for cooking and commitment to delivering high-quality dishes
Job Type: Fixed term contract
Contract length: 12 months

Pay: 12.50 per hour

Expected hours: 45 per week

Additional pay:

Loyalty bonus
Benefits:

Discounted or free food On-site parking Transport links
Schedule:

Monday to Friday No weekends
Work Location: In person

Reference ID: SV Chef
Expected start date: 16/06/2025