Head Chef
About us:
At The Cork, we're all about creating amazing experiences. Nestled in the vibrant heart of Bath, our pub is known for its DJ nights, private karaoke pods, drag bingo, and delicious beer, cider, cocktails & pizza. We're looking for energetic, creative individuals to join our fun, dynamic team. Enjoy working in a supportive environment that values your growth and ideas. Ready to make an impact and have a blast doing it? Come be a part of our forward-thinking team!
What we offer our
Head Chefs:
* Head Chefs get to have full autonomy to create
your own menus and specials
* Access to our Apprenticeship Scheme and Development Programmes
* Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
* Access to inspirational food trips with our top quality suppliers
* Regular Chef Forums with other Head Chefs to inspire and develop
* Free meals on shifts
* 20% discount in all Young’s pubs and hotels
* Share save Scheme
* Enhanced Company Pension Scheme
* 28 Days Holiday per year
* Monthly staff incentives
* Bonus Scheme
* Guarantee a day off on your birthday
What we look for in a
Head Chef:
This role
requires someone that can inspire a team, to bring out the potential and lead
by example whilst being able to develop, cost and produce fresh seasonal menus
for the variety of revenue streams within the business.
* Have experience championing excellent service
through quality food either as a Head Chef or in the position of Sous Chef
* Demonstrate a passion for leading and developing
a team
* Be an active hands-on team player with
excellent communication skills
* Be responsible and able to manage the kitchen
staff rota, training, and all health and safety effectively at all times
* Be able to demonstrate your creativity and
ability to design and deliver new dishes for our menus and daily specials
* Demonstrate great planning and organisational
skills, necessary to maintain adequate controls about both GP and
labor
* Have a proactive approach to driving sales
and delivering growth, through engagement with both kitchen and front-of-house teams
*
o Design seasonal menus highlighting locally sourced ingredients and reflecting current culinary trends.
o Maintain consistency in food quality and presentation while adhering to health and safety standards.
o Manage kitchen staff, including training, scheduling, and performance evaluations.
o Collaborate with the General Manager to and optimize menu profitability and enhance the overall dining experience.