Job Specification: Head Chef
Location:The Crown Inn (Elsenham)
Employment Type: Full-Time
Salary: Competitive, dependent on experience
Reports To: Pub Manager/Owner
Start Date:Immediate
Overview
We are seeking an experienced and passionate Head Chef to lead the kitchen team at The Crown Inn, a charming country pub known for its warm atmosphere, locally sourced ingredients, and hearty, seasonal menus. The ideal candidate will have a flair for creating high-quality, traditional pub fare with a modern twist, while managing kitchen operations efficiently to deliver an exceptional dining experience.
Key Responsibilities
* Menu Development: Design and update seasonal menus that reflect the pubs commitment to fresh, local ingredients, balancing classic pub dishes (e.g., pies, fish and chips) with innovative specials to attract diverse clientele.
* Food Preparation & Quality Control: Oversee all aspects of food preparation, ensuring consistent quality, presentation, and adherence to food safety standards.
* Kitchen Management: Lead, train, and motivate a small kitchen team (e.g., sous chef, commis chefs, kitchen porters), fostering a collaborative and efficient work environment.
* Stock & Budget Control: Manage inventory, order supplies, and work within budget constraints to minimize waste while maintaining quality. Negotiate with local suppliers to secure the best produce.
* Health & Safety Compliance: Ensure the kitchen complies with all food hygiene regulations, maintaining a clean and safe workspace, and completing necessary documentation.
* Customer Experience: Collaborate with front-of-house staff to ensure seamless service, address customer feedback, and accommodate dietary requirements or special requests.
* Event Catering: Plan and execute food offerings for special events, such as Sunday roasts, seasonal celebrations, or private functions, to drive business growth.
Skills & Qualifications
* Experience: Minimum of 3-5 years as a Head Chef or Sous Chef in a pub, restaurant, or similar setting, with proven experience managing a kitchen team.
* Culinary Expertise: Strong knowledge of British cuisine, with the ability to elevate traditional dishes and incorporate seasonal, local ingredients creatively.
* Leadership: Excellent team management skills, with the ability to inspire and develop staff in a fast-paced environment.
* Financial Acumen: Experience managing budgets, controlling costs, and optimizing kitchen profitability.
* Certifications: Level 2 or 3 Food Hygiene Certificate (or equivalent). Additional qualifications in culinary arts are a plus.
* Communication: Strong interpersonal skills to liaise with staff, suppliers, and customers effectively.
* Adaptability: Ability to thrive under pressure, particularly during busy service periods or events.
Personal Attributes
* Passionate about food and hospitality, with a commitment to delivering memorable dining experiences.
* Creative and innovative, with an eye for detail in presentation and flavor.
* Organized and proactive, with strong problem-solving skills.
* Approachable and team-oriented, fostering a positive kitchen culture.
* Flexible, willing to work evenings, weekends, and holidays as required in a pub environment.
Working Conditions
* Hours: Approximately 45-50 hours per week, Wednesday-Sunday (we close the kitchen Mon/Tue)
* Environment: Fast-paced kitchen in a traditional country pub setting, with occasional outdoor event support.
* Benefits:
o Competitive salary with potential for performance-based bonuses.
o Staff discounts on food and drink.
o Opportunities for professional development and menu autonomy.
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