Rutland Nursery is an established family-run business, with a garden nursery, shop and restaurant situated on the south shore of beautiful Rutland Water. The Nursery has been in existence for over thirty years, growing and nurturing plants for the gardens of Rutland and beyond and expanding in the hospitality sector. You can find out more about us by visiting our website - https://www.rutlandnursery.co.uk/. We're looking for an experienced Head Chef to lead our Kitchen team; emphasis is on leadership and managing the kitchen operation, as well as bringing their culinary skills and passion for an excellent customer experience to life through the food created in The View Restaurant. The View Restaurant trades between 09:00 to 17:30, with the occasional evening event. KEY RESPONSIBILITIES Sign off weekly supplier cost and ensure prices paid are in line with menu costings submitted – update the Restaurant and Finance Manager of any changes. Sign off the schedules weekly – having the right people on the right shifts at the right time – using the model agreed between the Head Chef and Restaurant Manager. Deliver a ‘re-design/wish list’ for the kitchen space with supporting reasons to be discussed and agreed with the Restaurant Manager. Deliver the events catering requirements within the set time frame and uphold moving forward, collaborating with the Events Manager. 100% completion of daily, weekly and monthly EHO tasks – regularly audited by the Head Chef and escalated to the Restaurant Manager if any concerns raised. Ensure the labelling procedure is clear throughout the kitchen and 100% compliance – spot check daily, full audit weekly, challenging non-compliance with the team when identified. Ensure the pot wash section is covered under all responsibilities, and the kitchen porters as part of your team. Ensure the whole team are wearing the correct uniform at all times, challenging if there are non-compliance identified. Ordering and stock count, taking into consideration peak events throughout the year requiring additional stock ordering to ensure fully resourced and avoid operational disruption. Fully plan and implement menu changes including costings, marketing, team training and FOH engagement Continually review feedback and data to look at whether the menu options and timings deliver the best experience and sales – review monthly with the Restaurant Manager. Lead and motivate the Kitchen team; setting targets, providing training and regularly meeting and checking in with the team. Weekly one to one with the sous chefs, ensuring they have clear deliverables and empowered to manage the team and service. Monthly kitchen team meeting to encourage open communication, along with weekly one to ones with the Restaurant Manager. Kitchen team are cross trained in all sections/areas of the kitchen, ensuring full compliance in H&S procedures. Plan in the key dates for menu changes – have these set for the year and shared with the team for full transparency. Sign off the weekly schedule – ensuring adequate cover and staggered shifts – including a 6.00pm finish to manage and oversee the pot wash function of the kitchen. Sign off holiday requests for the Kitchen team, and ensure all holiday is booked in a timely manner by the team and the kitchen is always fully staffed (especially during forecasted peak times of the year). SKILLS AND EXPERIENCE Extensive e xperience in leading and managing a team of experienced Chefs and Kitchen Porters. Excellent communication skills, being clear and transparent on expectations of their roles and ensuring a smooth service delivery. Organised with the ability to work within a fast-paced environment and be able to adapt to change at a moment’s notice. Experience of w orking within a budgeted operatio n. Extensive knowledge and experience within the catering/hospitality industry. Role model professional behaviours, creating an inclusive envi ronment and encouraging development