Adkins & Cheurfi are excited to be recruiting for a Head Chef to join our esteemed client in the historic town of Bishop Auckland.
As Head Chef, you will lead a team of chefs and oversee the creation of a diverse selection of high-quality dishes, spanning breakfast, daytime dining, evening restaurant service, and event catering. Your creativity will thrive as you craft menus using fresh, locally sourced ingredients.
This role calls for a calm and approachable demeanour, as occasional customer interaction may be required. As a vital part of the senior hotel team, you will play a key role in delivering outstanding hospitality within an organization committed to the regeneration, conservation, and celebration of Bishop Auckland. Your leadership will cultivate a professional, creative, and supportive work environment built on strong teamwork.
What's on Offer?
1. Up to £40k
2. Additional tips and bonus
3. Employee discounts
4. Monday to Friday
5. Weekend availability
6. Health & wellbeing programme
7. Life insurance
8. On-site parking
9. Sick pay
Key Responsibilities:
1. Lead and manage kitchen operations, ensuring excellence in food quality, attention to detail, and presentation standards.
2. Maintain a polished, professional appearance and demonstrate composure under pressure.
3. Oversee ordering, preparation, cooking, and serving processes, ensuring high standards of cleanliness and hygiene.
4. Develop and manage budgets, optimizing profit through effective menu planning, cost control, and minimizing waste.
5. Create seasonal and special menus tailored to the venue's audience, ensuring allergen management and presentation standards.
6. Monitor food stock levels, ensuring efficient ordering and accurate record-keeping via the F&B sales system.
7. Ensure proper food rotation to maintain quality and freshness.
Requirements:
1. Minimum of three years of experience in a similar position.
2. Food Safety Level 2 certification.
3. Strong communication skills.
4. Proven experience in writing menus.
5. In-depth knowledge of health and safety requirements within a catering environment.
6. Proficiency in stock management, inventory control, and cost management.
7. Ability to multitask, remain calm under pressure, and solve problems effectively.
8. Ability to work collaboratively within a team.
9. Professional, hardworking, and driven, with a passion for culinary excellence.
10. High standards of personal hygiene.
11. Basic knife skills.
12. A team player with a positive attitude and a willingness to learn and develop.
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