Job Reference

ST459

Job Title

Head Chef- Daytime Hours

Description

I am currently on the lookout for a strong Head chef to join a busy restaurant in the heart of Huddersfield. The property serves fresh food all made in house and is open for breakfast & lunch 6 days a week and occasionally functions on a Saturday evening.

 The property is currently open Monday-Saturday 8.30am-3.30pm closed Sundays meaning that the working hours will be between 36-45 a week depending if an occasional function is on a Friday & Saturday where you might be required to work the evening.

You will have full control of menus/ specials and be able to make a name for yourself in the local area.

The salary for the role is up to £25,000 per annum year + Tips working on average of 40 hours a week in a team of 3 in the kitchen brigade.

 

Candidate Role

 

  • A real talent and flair for producing exciting, different and creative food but with a strong interest on using fresh seasonal and local produce.
  • Being able to ensure that that food is served at a consistently high standard via process and management of your team.
  • Have a long-term view (that is communicated fully to everyone) of your own and your team’s targets and have the commitment to work towards these consistently.
  • Be proactive and ‘ahead of the game’ in terms of menu and food development.
  • Show a real excitement and passion about developing new dishes, menus and specials.
  • Have organizational skills and be able to focus on crucial back office tasks as well as rolling up your sleeves in the kitchen.
  • Have at least 5 years chef experience, with significant experience at Sous Chef level 

Candidate Specification

  • Experience as a senior brigade member is essential
  • Be passionate, creative and have enthusiasm to develop as part of a team
  • Great management skills are essential
  • All menus should be fully costed prior to introduction with the use of costed recipes and overall menu theoretical GP potential calculated.
  • Can work independently and manage a team
  • Work closely with the Kitchen brigade to forecast trade and supply level including training front of house 
  • High levels of professionalism and approachability 
  • Have a natural drive to develop the food offering
  • Delegating tasks, supervising and manage the team, while keeping them motivated.
  • Ensuring products are produced to specification and the production schedule is met
  • Ensure stock rotation and labelling are both in process and completed goods are carried out
  • Ensure all relevant documentation is carried out by yourself and the team
  • To ensure stock levels are in line with agreed levels

 

Candidate Benefits

  • Daytime Hours 8.30am-3.30pm
  • Open Monday to Saturday (Sundays Off)
  • Full Menu control
  • Evening off
  • Good salary plus tips

Extra Information

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.

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