Job Overview
We are recruiting for a competent Head Chef, with the ideal candidate having a strong background in restaurant kitchen operations and a commitment to food safety and quality. We are looking for someone who will fit in with our small, friendly team - our pub is generally closed all day Tuesday and a half day Wednesday so two or more days off per week can be expected. Live-in accommodation could be provided for the right candidate.
We are looking for a candidate who is knowledgeable about scratch cooking and local and seasonal ingredients. The business owner is known for South East Asian food so some knowledge of that cuisine would be beneficial but in now way essential.
The business is fairly seasonal with our busiest season being summer holidays and then again at Christmas. Throughout the week, we find that lunches are not too busy - normally 20 to 30 covers - with midweek dinners usually 20 to 40 covers and weekend dinners up to 60/70 covers. We are always busy on a Sunday and would love a chef who can cook a good Sunday roast!
As we are going into our quieter period of the year from September, this provides a great opportunity to freshen up the menu and try out some new things. We would like a candidate who is passionate about food and looking to put their own stamp on the business.
Due to the nature of the business, evening and weekend work will be required. With the pub being closed on Tuesdays, previous chefs have taken Tuesday/Wednesday as their set days off however we would also consider a four day working week for the right candidate and can be flexible with hours.
Duties
- Menu planning, food preparation, and food production
- A passion for local produce and great food standards
- Ensure all food safety and hygiene regulations are adhered to at all times
- Strong organisational and time management skills
- Maintain cleanliness and organisation of the kitchen, including equipment and workstations
- Coordination with Front of House staff members to promote a smooth and timely food service
- Coordination of rotas in conjunction with the front of house manager
- Stock rotation and ordering of local produce
Requirements
- Proven experience as a Head Chef or a Sous who’s looking to step up to a Head Chef role
- Strong knowledge of food and preparation safety standards
- Great organisational skills with attention to detail
- Ability to work efficiently under pressure in a fast-paced environment
- Positive attitude and strong work ethic
- A desire to learn and expand your cookery knowledge
If you are enthusiastic, friendly and looking for an opportunity to start a new chapter of your career, we would love to hear from you.
Job Types: Full-time, Permanent
Pay: £30,000.00-£40,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- On-site parking
Work Location: In person
