Head Chef

• Ensure ingredients are stored, prepared, cooked and presented to highest standard complying with food safety guidelines
• Maintain clean and hygienic kitchen environment, follow food safety management procedures and keep records
• Develop all menu items and specials, review and refresh dishes
• Use technology for menu planning, purchasing and safety procedures
• Collaborate with Inn's leadership team to ensure safe environment
• Constantly improve performance of team and self, achieve targets and deliver results

• Proven track record of designing rotas to forecast and manage labour costs
• Understanding of team characteristics and collective productivity
• Comfortable collaborating with other senior chefs sharing best practices
• Ability to identify ways business strategy, customer profile, culture and constraints influence menu development
• Ability to foresee market and business scenarios presenting risks and opportunities
• Experience setting measurable, challenging goals and coaching/mentoring kitchen team
• Experience delivering technical training and development content (beneficial)
• Grasp of supply chain management, waste management, sustainable procurement
• Understanding of profit and loss and supporting overall financial performance

Experience of delivering technical training and development content

• Competitive salary negotiable dependent on experience
• Stream - access up to 40% of wages as earned each week
• 28 days annual leave (rising to 33 days after 5 years)
• Health cash plan
• Generous employee discounts
• Employee Assistance Programme
• Enhanced maternity and paternity pay
• Apprenticeships available
• Life assurance
• Bespoke training programmes accessible to all
• Engaging & supportive work environment