Responsibilities
1. Deliver services across breakfast and lunch.
2. Be part of a team of 10, serving up to 200 customers on-site.
3. Plan, organise, and direct the preparation and cooking of food, ensuring high standards at all times.
4. Support our sustainability mission to achieve net zero by 2030.
5. Create a positive kitchen environment where your team feels supported and developed.
6. Focus on service execution and delivering excellence in every dish.
7. Drive sales through innovative menu planning and promotions.
8. Maintain food safety, health & safety, and COSHH compliance within the kitchen.
9. Control stock, waste, and costs, ensuring all operations stay within budget.
Qualifications
1. Previous experience in a similar Head Chef role, ideally within contract catering.
2. Strong leadership skills, with the ability to motivate and manage a team to deliver consistent results.
3. A passion for hospitality and innovative culinary skills.
4. Excellent communication and interpersonal skills.
5. Ability to inspire a team and develop a progressive, positive working environment.
6. A solid understanding of profit margins, purchasing policies, budgeting, and food costing.
7. Experience in stock and waste control.
8. Strong knowledge of food management systems (HACCP, Food Safety, Health & Safety), including Natasha's Law and allergen management.
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