The role of Head Chef is to manage the running up of a busy new kitchen in a 110 cover new restaurant concept. The food style is very high quality freshly prepared small plates with a Mexican and Californian inspiration. Food is served family style, and is cooked/served fresh to order with plates going to tables as they are ready with a quick turnaround, based on daily preparation in advance. You must be able to lead the team in a new restaurant setting and concept, and ensure that the highest standards are met for food preparation and service, including running a tight kitchen with all the latest technologies to aid efficiency. Development and training and further improvement of systems and process are essential parts of the role. A strong eye for reducing waste, maintaining GP, and efficient use of labour are essential. The role will be the bringing together the kitchen team and ensuring efficiency and good team working. Going forward some limited menu development will form part of the role. Experience of similar service or Mexican/Californian coastal cuisine and Tevalis stock management would be advantageous but not essential. Experience of running a sizable kitchen is essential, this is a senior Head Chef role. Progression opportunity exists as the business grows new locations into an Executive Chef role