Job Description

Overview

We are looking for an experienced Head Chef to manage the day-to-day operations of the MAC's successful food service. A proven leader with a collaborative approach to delivering an outstanding level of catering you will have experience of successfully managing and developing a kitchen team.

The successful applicant will be personable and enthusiastic, with strong problem-solving skills and the ability to work in a fast-paced environment with confidence and skill.

You will be responsible for ensuring that the food offering is of outstanding quality and presentation. Excellent communication skills are crucial, along with a rigorous attention to detail. Also, you will need to effectively manage the competing demands within this busy multi-use venue.

As a Head Chef you will lead a small team who will look to you for inspiration and you'll have to hold your own with the front of house Cafe Bar staff, too.

We are looking for someone who is positive, brimming with ideas and can help us enhance our offer. You'll enjoy the fast pace of the kitchen and can consistently produce top quality dishes under pressure. A born leader who relishes taking responsibility for the running of the kitchen, but also knows when and how to delegate. You will have an unstoppable talent for creating new dishes and menus.

Your menus and delivery will set the tone for the MAC Cafe Bar and Corporate Events, and the quality and pricing of the food will ensure its continued success.

Finally, you will be passionate about the MAC and will enthusiastically embrace all elements of its unique organisational culture.

What hours will I work?

You will have flexible working hours of approximately 40 hours per week worked over

5 days out of 7

. The MAC is family friendly so if you are looking for family friendly hours this could be the job for you.

The MAC is open 6 days a week, Tuesday- Sunday, so weekends and some evenings are expected in this role. We serve from 9.00am so preparation for our breakfast customers will begin at about 8am. We also cater for large corporate events, business functions and parties.

Key tasks and responsibilities

The MAC Kitchen:

Oversee all kitchen operations, ensuring high standards of food quality and consistency across cafe and catering services.

Plan and prepare seasonal menus, working with the Operations Manager to ensure alignment with the MAC's values and budget. Manage food preparation for daily cafe service and all corporate, private, and hospitality events. Ensure all food safety, hygiene, and allergen procedures are followed in accordance with legislation. Control stock levels, minimise waste, and manage ordering to maintain cost efficiency. Ensure kitchen cleanliness and organisation are maintained at all times.

Customer Care:

Maintain the MAC's commitment to excellent customer service through high-quality food and presentation. Work collaboratively with the Cafe Bar team to ensure a smooth and efficient customer experience. Support the delivery of bespoke catering for events, ensuring all dietary and allergen needs are met. Promote a positive, welcoming environment that reflects the MAC's brand and values.

People Management:

Supervise, motivate, and train kitchen staff to deliver consistent high standards. To regularly review the performance of staff Support staff development, including opportunities for

chef qualification training

and progression. Plan rotas effectively to ensure the kitchen is adequately staffed for cafe service and events. Foster a positive and respectful team culture, ensuring good communication between kitchen and front-of-house teams.

Health and Safety/compliance:

Contribute to safeguarding the users of the MAC by adhering to relevant national Health & Safety legislation, the MAC's policies, and all emergency equipment and procedures. Ensure compliance with food hygiene regulations, allergen control, and COSHH guidelines. Maintain accurate records for temperature checks, cleaning schedules, and food safety audits.

Other:

This list is for guidance only and is not exhaustive. The post holder will also be required to carry out other reasonable duties as required by the Operations Manager.

Essential Criteria

City & Guilds diplomas in professional cookery or BTEC HND in professional cookery or, a foundation degree in culinary arts or equivalent experience Health and safety and food hygiene certificates A minimum of 3 years' experience in a commercial kitchen in a supervisory role Extensive experience in HACCP A minimum of 2 years financial management of budgets

Desirable Criteria

Management or leadership training Allergen awareness or advanced food safety qualification First aid at work certificate Experience in managing a kitchen in a multi-function environment e.g. hotel or arts venue Experience in developing menus
Job Types: Full-time, Permanent

Pay: 33,000.00-35,000.00 per year

Benefits:

Additional leave Company pension Employee discount Free flu jabs Health & wellbeing programme Sick pay
Education:

Diploma of Higher Education (preferred)
Experience:

Managing a commercial Kitchen: 3 years (required)
Work Location: In person