Job Description

Job Title: Head Chef

Department: Kitchen

Reports To: General Manager

Summary:

As the Head Chef, you will be responsible for the overall operation of the kitchen, ensuring the consistent delivery of high-quality food, maintaining food safety standards, developing innovative menus that align with the pubs' concept and managing kitchen staff by creating a positive and efficient work environment, leading by example and setting the tone for the kitchen team.

Key Responsibilities

Menu Development:

Creating annual menus alterations within a given deadline. Creating/preparing recipes that are in line with the pub's concept and vision - Considering factors such as seasonality, dietary restrictions, and food cost in line with GP.

Ensuring daily specials are prepared in line with GP and ready to serve for 12pm each day Considering factors such as reducing wastage and using up stock not on the current menu.

Creating buffet packages for inhouse and external functions.

Creating 2/3 course set menus within set deadlines for group bookings brought in for Corran Guest House or Markie dans Bar. All in line with GP and amending rotas to ensure buffets can be prepared to the highest standards of quality.

Kitchen Operations Management:

Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and expediting. Ensuring that all food is prepared to the highest standards of quality and consistency and provide training where necessary.

Fridges/Freezers kept organised and with the correct items as per order sheets/unit sheets

Ensuring bin areas outside are kept clean

Manage kitchen staff scheduling, ensuring adequate coverage during peak hours.

Delegate tasks effectively to kitchen staff according to their skills and experience.

Stock take preparation

Maintaining all equipment/utilities and reporting maintenance issues and scheduling repairs.

Ordering ingredients and supplies, managing inventory, and ensuring that the kitchen has all the necessary items to operate smoothly.

Deliveries are checked for quality / losses.

Staff Management:

Hire, train, and develop kitchen staff to maintain high culinary standards with proper food handling and hygiene practices, chemical usage and monitoring the kitchen to ensure that all areas are clean and organized.

Disciplining staff where necessary regarding poor performance, timekeeping, insubordination and reporting to the General Manage, should Disciplinary Action need to be taken.

Conduct performance evaluations and provide feedback to staff

Address staff concerns

Food Quality and Safety:

Ensure adherence to all food safety regulations and sanitation practices with cook safe logs completed daily/weekly

Implement quality control measures to maintain food consistency and freshness

Monitor inventory levels and order ingredients as needed

All cook safe logs completed daily/weekly and logged.

Cost Control:

Manage food costs by optimizing ingredient usage and minimizing waste

Analyse food cost reports and identify areas for improvement

Communication and Collaboration:

Collaborate with the Pubs' management team to ensure smooth service operations

Communicate effectively with servers and other staff regarding menu changes and special requests

Completing Daily Handovers on service

Providing handovers before days off / holidays

Requirements:

Proven experience as a Head Chef in a high-volume restaurant environment

Extensive culinary skills with a deep understanding of cooking techniques and flavour profiles

Strong leadership abilities and the ability to manage a diverse kitchen team

Excellent communication and interpersonal skills

Knowledge of food safety regulations and sanitation practices

Ability to work under pressure in a fast-paced environment

Ability to track expenses and manage a budget

Must lead able to lead by example - Hardworking, Good Timekeeping/Punctual, Organized, Efficient with workload, demonstrating professionalism and a positive behaviour towards the team members.

Job Types: Full-time, Permanent

Pay: From 42,000.00 per year

Ability to commute/relocate:

Oban PA34 5PN: reliably commute or plan to relocate before starting work (preferred)
Work Location: In person