Requirements:
Minimum of five years relevant experience.
Ability to manage own team while reporting to senior chefs.
Culinary expertise and the ability to work independently.
Capable of managing of all areas of the kitchen.
Duties:
Full responsibility for all aspects of kitchen day to day management
Supervision of staff while on duty.
Responsibility for purchasing & stock control/monitoring
Control of weekly and monthly stock taking
Ensuring HACCP procedures are maintained throughout the kitchen and back of house areas
Menu planning & Costing
Staff Training
Job Type: Full-time
Benefits:
Company pension
Employee assistance program
Gym membership
On-site gym
On-site parking
Work Location: In person