Head Chef, Rucola, London at The Conduit
Set in the heart of Covent Garden, The Conduit serves as a home for people passionate about achieving positive social, environmental and economic change.
We are excited to announce that Rucola, from New York, will be opening in our rooftop restaurant. The ethos of The Conduit and Rucola are strongly aligned in our desire for sustainability, through striving for zero waste, carbon neutrality, and responsible sourcing from local producers.
Rucola was born out of a desire to highlight farm to table cuisine in the heart of Brooklyn. The restaurant looks to encourage consumers, chefs and restaurateurs to consider the impact of biodiversity and seasonality in the food and wine that we consume, and nurturing positive relationships between producers, farmers, chefs, and buyers.
Rucola will delight our customers with the flavours of Northern Italy, with a seasonally changing, plant driven, menu which will always highlight the best produce available.
The Person
You will be quality driven and have a personal interest and experience in the principles of sustainability and zero waste and striving always to work in way that has a light touch impact on our environment.
You will have demonstrable experience of delivering seasonal menus, driven by plant based and vegan dishes.
You will be a natural leader, and lead your team in a way that inspires and develops your team's knowledge, and skills. This covers all areas of their development and training, from Food Safety and COSHH to the wider topics of The Conduits philsophy, objectives and practice good stewardship
You will work closely with the Executive Chef to help create the seasonal menus, manage P&L and Labour costs, and ensure kitchen runs smoothly and driving the success of Rucola, as an integral part of The Conduits offer to our members and the public alike. The Head Chef also oversees the quality and delivery of Events in The Pergola.
We operate a open kitchen so your personal presentation is important, as is a balanced temperament and remaining calm under pressure.
Management Responsibilities & Key Duties
Ensure all culinary staff and kitchens are properly organized, coordinated, controlled and run smoothly, ensuring the highestpossible quality of product and service
Develop, promote and maintain relationships with partners and the supply chain of suppliers
Work closely with the purchasing team to deliver the targeted cost of sales and maintain appropriate stock levels
Assist with the review of SOPs, menus, recipe data and manuals
Contributing to the hiring, training and evaluating of all culinary employees
Oversee payroll, overtime, holiday requests, absenteeism, accidents and sickness
To be familiar with all aspects of the F&B P&L and communicate relevant information to the wider team
Actively champions and promotes The Conduit Diversity, Equity & Inclusion Strategy
Experience and Qualifcations
* Minimum 3 years at Head Chef Level
* you will hold Food Safety level 2 as a minimum, Level 3 would be advantageous
* Working knowledge of Harri Online portal, Food Alert, Alert 65
The Conduit is currently open Monday to Saturday, and the Club is closed over Christmas.
Applicants
Regardless of whether your experience is relevant to every one of the above points, if the Conduit and our ethos resonate with you, we encourage you to send in an application.
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