Job Description

Job Overview

We are seeking a talented and passionate Senior Chef to join our culinary team. The Senior Chef role requires a passion for great culinary service alongside the organisation of all dry stock, produced in house and sourced from local suppliers. Alongside stock control and stock management, a Senior Chef must lead alongside on all kitchen related operations and procedures, such as stock management, menus, events, training and BOH compliance.

Duties

Ability to develop a menu alongside the ownership in line with company brand values. To be able to delegate effectively during service. Ensuring all staff have the tools needed to complete their roles. Offer staff training to new staff and to increase product knowledge across the team. Follow food hygiene regulations and work within the guidelines of the health and safety training provided Ensure set up and close down procedures are completed thoroughly. Liaise with the management on GP margins and how to improve them. Be able to troubleshoot issues during service efficiently. The ability to use initiative to support other team members when possible. Key holder duties including the opening and closing of the kitchen. Ordering including dry stock, non-consumables and tableware. To be proactive in seasonal menu changes. Responsibility of the service kitchen and staff. To create monthly events with the GM. Keeping the kitchen clean and tidy. Attended monthly meetings alongside other HOD's. Responding efficiently and accurately to customer complaints. Producing content for social media accounts and the website. Have a clear training program in pace for staff of all levels. Adhere to and implement all disciplinary procedures in line with company policy. Host and/or witness staff appraisals and development meetings. Undertake management responsibilities for the site as and when requested. Ensure there is a keen eye for detail including ensuring consistency is executed throughout all food productions, preparations and service. Making sure all deliveries are correctly stored in line with company policies. Make sure all procedures are followed by other members of staff. For example, prep sheets, order sheets, fridge counts etc. Stand in for the Sous Chef during days off and holidays. Make sure every dish is consistently in line with company expectations and plate briefs. Write rotas ahead of time within the allocated staff budgets.

Qualifications

Proven experience as a Chef or in a similar culinary role within the hospitality industry. Strong supervisory experience with the ability to lead a diverse team effectively. In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment. Familiarity with food safety standards and regulations to ensure compliance. Excellent organisational skills with the ability to multitask in a busy kitchen environment. A creative flair for developing new recipes and menu items that excite guests. Strong communication skills, both verbal and written, to interact effectively with staff and customers. Previous restaurant experience is highly important, along with any relevant culinary qualifications or certifications.
Job Types: Full-time, Permanent

Pay: 14.00-17.00 per hour

Expected hours: 40 - 50 per week

Ability to commute/relocate:

Truro TR1: reliably commute or plan to relocate before starting work (required)
Experience:

Head Chef: 2 years (required)
Work Location: In person