Job description: Menu Creation and Development Design and update the seasonal menu, balancing creativity with customer preferences, using locally sourced ingredients. Regularly introduce new dishes while maintaining the quality and consistency of existing favorites. Work with the management team to create special events and promotions around food offerings. Kitchen Management Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants, ensuring smooth daily operations. Oversee the preparation, cooking, and presentation of all dishes to ensure high-quality standards are met. Maintain a clean, organized, and efficient kitchen environment in compliance with health and safety regulations. Staff Leadership and Training Hire, train, and mentor kitchen staff to ensure high performance and a positive work environment. Develop and implement training programs to continuously improve skills, efficiency, and safety. Provide regular feedback, conduct performance reviews, and foster a team-oriented culture. Inventory and Stock Control Oversee ordering and inventory management to ensure that ingredients are fresh and stock levels are maintained without over-ordering. Work closely with suppliers to negotiate pricing, quality, and delivery schedules. Quality Control and Consistency Ensure the consistency and high quality of food served, maintaining standards for both taste and presentation. Conduct regular quality checks on food prep, storage, and plating to guarantee that every dish is prepared and served to the highest standard. Health, Safety, and Cleanliness Ensure that the kitchen adheres to all health and safety regulations, including food safety and hygiene practices. Monitor kitchen cleanliness and work areas, ensuring the team maintains an organized and sanitary environment. Cost Control and Budget Management Manage food costs and labor budgets effectively while ensuring that the kitchen operates within the agreed-upon financial parameters. Track waste, monitor portion control, and implement strategies to reduce costs without sacrificing quality. Collaboration and Communication Work closely with front-of-house management and staff to ensure smooth communication and collaboration during service times. Take part in regular meetings with management to discuss menu changes, customer feedback, and operational issues. Benefits Tips – equal split tips all employees, split based on hours worke Bonus scheme and incentives in place based on KPI Company events Free staff meals on shift Perks package in process