Key Responsibilities:

• Assist the Head and Sous Chef in planning and delivering a food offer that meets current trends and customer demand
• Train and develop junior chefs and kitchen porters, sharing your expertise in specialised skills like fishmongery and butchery
• Ensure all legislative requirements are met, including allergen management, food safety policies, and health & safety standards
• Conduct daily compliance checks and take charge of kitchen operations in the absence of senior chefs
• Help achieve sales targets by managing food availability and equipping the front-of-house team with upselling knowledge
• Manage food orders accurately to minimise wastage and maximise profit margins
• Act as a representative of the Partnership, providing an outstanding experience for guests and fellow Partners

Requirements:

• Relevant professional chef qualifications, such as City & Guilds diplomas in professional cookery or equivalent
• Excellent skills in instructing the kitchen team and delivering clear feedback to front-of-house staff
• Ability to deliver high-quality results in a fast-paced environment while upholding strict hygiene and safety standards
• Quick and confident decision-making skills to resolve kitchen issues efficiently

Desirable Skills:

• Level 3 Food Safety qualification
• Experience in coaching or developing junior kitchen Partners
• Experience working in a hotel or high-volume quality dining environment

Working Conditions:

• 45 hours per week, with an earliest start time of 06:00 and latest finish time of 21:30
• Working 5 out of 7 days, including weekends

Compensation:

• Salary: £34,080 - £46,300 per annum, paid based on skills and experience
• Night Premium: £4.25 per hour for shifts between 22:00 - 06:00

Job Data by YubHub.