Job Reference

ST474

Job Title

Head Chef

Description

I am currently on the lookout for a strong Head chef to join a busy restaurant in North Leeds in Chapel Allerton. The property is a busy high-end restaurant that offers guests all fresh food 7 days a week specialising in homemade pizzas, bread, cakes & small plates for guests to enjoy.

This is an amazing opportunity for a strong head chef to join a busy fresh food establishment and have full control of menus/ specials to make a name for yourself in the local area.

The average working week for this role is 45-50 hours a week working a mixture of shifts straights & splits for a fantastic salary of £30,000 per annum year 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 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 8 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 through sales mix analysis.
  • Can work independently and manage a team
  • Work closely with the Kitchen brigade to forecast trade
  • 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

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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