Job Reference

ST455

Job Title

Head Chef

Description

Chefs for Chefs are delighted to be working alongside our client on the Isle of man in the capital Douglas coast, seeking to employ an experienced, level headed and organised head chef to join their team to drive the business forward.

The property is a new refurbished building that the hands-on owners have spent thousands renovating to fit a new 50-seater dining area and kitchen.

The hours are around 45 per week based on a variety of shifts closed on Mondays and only open evenings Tuesday-Thursday, then Friday & Saturday lunch and dinner/ Sunday Lunch only, however the owners can assist with relocation for the right candidate. This is a great time to join a fun, hardworking and close-knit team and work with some of the best produce available. 

We are seeking a head chef that can work closely with the senior team, to run the kitchen, ensuring consistent quality and developing the existing brigade. The salary on offer is circa £30-£32k plus tips.

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.
  • Be a talented team player and team leader, able to communicate openly, delegate effectively and deal firmly and confidently with any team issues or grievances.
  • 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 and menus.
  • Have IT and organisational skills and be able to focus on crucial back office tasks as well as rolling up your sleeves in the kitchen.

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 through sales mix analysis.
  • 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 of both in process and completed goods are carried out
  • Can manage costings and implement new menus in accordance to change of season while keeping all sections 
  • Ensure all relevant documentation is carried out by yourself and the team
  • Implement new products with the Management department 
  • To ensure stock levels are in line with agreed levels
  • To manage Training and Health and safety
  • Ensure any start up or close procedures are followed
  • Must have all up to date training and qualification

The Employer

  • Privately owned
  • Recently refurbished
  • Fantastic Salary
  • Help with Relocation
  • Newly Fitted Kitchen

 

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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