Job Description

About the venue!

The Fountain is located in Ingbirchworth on the outskirts of Barnsley, South Yorkshire, right beside Ingbirchworth reservoir. With over 600 residents in Ingbirchworth, The Fountain is well supported by the village alongside destination dining and walkers visiting the local area.

The venue caters for occasional breakfast, lunch, afternoon tea, dinner, and private hire in the upstairs function room.

Since it's refurbishment in 2021, the site has gone from strength to strength yet still has so much scope for development.

About the group!

The venue is owned by Brook Leisure, a division of The Brook Group, which is a family business that has operated in the leisure sector across the country for over 30 years.

The group is currently going through a period of growth and development providing excellent progression opportunities, locally and nationally.

What's on offer?

Between

32,500 and 37,000 per year

with great training, development, and progression opportunities across the group in bars, hotels and restaurants.

What hours will you be working?

Up to 45 hours per week including evenings and weekends, flexible shifts, 2 consecutive rest days each week when possible.

Job Overview

We are seeking a talented and passionate Head Chef to lead our kitchen team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills and a deep understanding of food preparation, ensuring that all dishes meet our high standards of quality and presentation.

As the Head Chef, you will play a pivotal role in menu development, kitchen management, and fostering a positive working environment within the hospitality sector.

Responsibilities

Oversee all kitchen operations, ensuring efficient food preparation and service. Develop and design innovative menus that reflect current culinary trends while maintaining quality. Supervise and train kitchen staff, promoting teamwork and professional growth. Ensure compliance with food safety regulations and maintain high standards of hygiene. Manage inventory, ordering supplies, and controlling food costs to maximise profitability. Collaborate with front-of-house staff to ensure seamless service delivery. Monitor kitchen performance and implement improvements as necessary. Maintain a positive atmosphere in the kitchen, encouraging creativity and collaboration among team members.

Skills

Proven leadership abilities with experience in supervising kitchen staff. Strong culinary skills with a focus on food preparation techniques. In-depth knowledge of food safety practices and regulations. Excellent organisational skills and attention to detail in a fast-paced environment. Ability to work collaboratively within a team while managing individual responsibilities. Passion for hospitality and creating memorable dining experiences for guests. Experience in menu planning and cost control within a restaurant setting.
Job Types: Full-time, Permanent

Pay: 33,052.00-37,502.00 per year

Benefits:

Company events Discounted or free food Employee discount Free parking On-site parking
Work Location: In person

Reference ID: BTG-FI-HC-JULY25