Head Chef
Introduction to High Spirits Leisure Group
High Spirits Leisure is a privately-owned hospitality group, operating venues in Bowness-on-Windermere, Ambleside & Coniston!
Our venues specialise in serving great food, wine & beer across our bars, restaurants & guest accommodation.
Our core food offering is Great British Pub Fayre, Gourmet Burgers, and Wood-Fired Pizzas.
Venue of work – The Ambleside Tap Yard
The Tap Yard specialises in serving wood-fired hand-stretched pizzas, gourmet burgers, hot dogs and Italian antipasti.
Our food offering is complimented by pasteurised brewery-fresh craft beers services direct from six large copper tanks located above the bar. Plus, a range of hand pulled local cask ales, national and international draught beers. We are extremely passionate about beer, and it is mission to champion the best of craft ales.
Overview of Job role:
As a Head Chef you will be responsible for overseeing all aspects of kitchen operations, menu planning, food preparations and ensuring the highest quality of dishes served to our customers. You will work closely with the General Manager and Executive Chef to ensure a smooth running of your venue.
Key Responsibilities:
Operational Management
Oversee all kitchen activities, including staff coordination, weekly rotas, food preparation, and supply ordering. Handle any staff-related issues, including sick leave, attendance, and disciplinary actions when necessary.
Compliance and Food Safety
Ensure full compliance with food safety regulations and sanitation standards, conducting regular checks to maintain a safe environment.
Cost Control
Track food costs, work within budgets, and aim to meet key performance indicators (KPIs).
Inventory Management
Oversee inventory and order stock as needed, avoiding wastage and keeping costs in check.
Overseeing Daily Operations
Coordinate cooking activities and manage kitchen staff to ensure smooth and efficient service. As well as supervise workflow ensuring that tasks are completed on time and to the required standard.
Opening and Closing Procedure
Making sure you follow the processes in place to allow the kitchen to stay operational.
Equipment and Maintenance
Ensure kitchen equipment is maintained and operational, arranging repairs promptly to avoid disruptions.
People Management
With the guidance of the HR Team help to recruit, train, and develop staff, fostering a culture of continuous improvement.
You will also handle any staff-related issues, including sick leave, attendance, and disciplinary actions when necessary.
Schedule and manage team rotas and staff allocation to ensure optimal service levels, within budgets.
Conduct regular performance reviews and provide feedback to team members in their first few months of work. This should be done on set basis with the support from your HR Team.
Conduct hands-on training sessions and workshops to familiarize team members with company procedures, customer service standards, and product knowledge.
Quality Control
Maintain a high level of food quality and production, whilst maximising the cooking process with a focus on speed, efficiency, and presentation.
Standards
Guarantee that dishes are prepared according to recipe and presentation standards to maintain consistency.
Coordination and Communication
Collaborate effectively with Kitchen and Front of House staff to ensure smooth communication and service delivery.
Menu Development
Assist the Executive Chef on menu development and creating new Special Dishes.
Supplier Relations
Manage relationships with suppliers to ensure they provide high-quality ingredients at competitive prices, maintaining strong partnerships.
Job Type: Full-time
Pay: From £15.50 per hour
Benefits:
- Company events
- Company pension
- Employee discount
- Gym membership
Work Location: In person
