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 managementSupervision of staff while on duty.Responsibility for purchasing & stock control/monitoringControl of weekly and monthly stock takingEnsuring HACCP procedures are maintained throughout the kitchen and back of house areasMenu planning & CostingStaff TrainingJob Type: Full-timeBenefits:Company pensionEmployee assistance programGym membershipOn-site gymOn-site parkingWork Location: In person