Job Description

The Lead Chef is the backbone of daily kitchen operations and the primary on-the-line mentor. This position ensures the consistent execution of high-quality, cost-effective menus while actively leading and coaching trainees and junior staff in a supportive environment aligned with the social enterprise's mission.

Key Responsibilities

1. Kitchen Execution & Quality Control

Daily Production: Oversee all food preparation, cooking, and plating during service hours, ensuring adherence to established recipes, presentation standards, and portion control. Line Management: Directly manage the line during service (breakfast, lunch, and catering), delegating tasks and expediting orders efficiently and calmly. Quality Assurance: Conduct final checks on all outgoing dishes to guarantee the highest level of taste and presentation consistency. Ordering and Inventory: Assist the Chef Manager with daily ordering, receiving, stock rotation, and minimizing spoilage and waste.

2. Training and Mentorship

On-the-Job Coaching: Provide direct, practical, and supportive coaching to social enterprise trainees and junior cooks on all fundamental culinary techniques (e.g., knife skills, cooking methods, food safety). Positive Role Model: Set a strong, professional, and patient example for all kitchen staff, especially trainees who may be new to the workplace or facing employment barriers. Skill Assessment: Assist the Training Manager in monitoring the progress of trainees and providing constructive feedback to support their development goals.

3. Health, Safety and Compliance

Hygiene Standards: Enforce strict compliance with all food safety, hygiene, and sanitation standards (HACCP principles) throughout the kitchen. Cleanliness: Ensure the kitchen, equipment, and storage areas are maintained to impeccable standards before, during, and after service. Equipment Care: Report and oversee the basic maintenance and proper usage of all kitchen equipment.

Required Skills & Experience

Culinary Experience: Minimum of 2 years of experience as a Sous Chef, Senior CDP, or equivalent position in a professional kitchen environment. Hands-On Leadership: Proven ability to run a section and manage a kitchen line effectively under pressure. Training Ability: Experience in training or mentoring junior staff or individuals with diverse learning needs. Technical Knowledge: Strong foundation in cooking techniques, recipe scaling, portion control, and food storage. Mission Alignment: Commitment to the values of a social enterprise, including sustainable sourcing and supportive workforce development. Qualifications: Valid Food Safety certification (Level 2/3 or equivalent) is essential.

The Ideal Candidate Will Also Have

Experience with seasonal or low-waste menu planning. Excellent organisational and time management skills. A naturally patient and encouraging demeanor.
Job Types: Full-time, Permanent

Pay: 27,300.00-29,120.00 per year

Work Location: In person