Executive chef Work, Jobs in Blackheath, Gtl (with Salaries)

Head Chef/Kitchen Manager
Elliot's Hackney —London
- From £55,000 a year
- Full-time
- Bar
- Team management
- Mentoring
- Employee discount
Quick apply
Executive Chef Manager
Impact Food Group —London
- £55,000 a year
- Weekend availability
- Organisational skills
- Budgeting
- Leadership
- Annual leave
- Employee discount
Quick apply
7d
Group Executive Head Chef - Reigate
Chartwells —Reigate
- £60,000 a year
- Hospitality
- Business development
- Continuous improvement
14d
Head of Campus Culinary
CH&CO —London
- £59,000 a year
- Weekend availability
- Hospitality
- Continuous improvement
- Mentoring
- Employee assistance programme
- Employee discount
9d
Sous Chef
RH —London
- From £65,000 a year
- Weekend availability
- Hospitality
- Inventory control
- Cooking
- Employee discount
- Flexible schedule
Quick apply
Executive Sous Chef
Edyn —Canary Wharf
- £56,000 a year
- Full-time
- Recruiting
- Leadership
- Employee discount
Quick apply
Relief Chef Manager - Lewisham
Olive Dining —Lewisham
- £42,000 a year
- Weekend availability
- Communication skills
- School
- Employee assistance programme
7d
Executive Chef
CH&CO —London
- £60,000 a year
- Monday to Friday
- Hospitality
- Management
- Inventory control
- Employee assistance programme
- Employee discount
14d
Executive Chef
Aqua Restaurant Group —London
- Up to £140,000 a year
- Full-time
- Inventory control
- Cooking
- Mentoring
- Employee discount
Quick apply
Executive Chef
BaxterStorey —London
- Day shift
- Management
- Cooking
- Recruiting
- Employee assistance programme
- Employee discount
DEPUTY HOSPITALITY & EVENTS MANAGER
Houston & Hawkes —London
- £45,000 - £48,000 a year
- Full-time
- Hotel
- Leadership
- Employee assistance programme
Quick apply
13d
Executive Chef
Olive Dining —East London
- £45,000 a year
- Weekend availability
- Training & development
- Communication skills
- School
- Employee assistance programme
8d
Executive Chef Manager
Aspens —Abbey Wood
- £35,000 - £37,000 a year
- Full-time
- Sales
- Mentoring
- Budgeting
10d
Kitchen Manager/Senior Sous chef
Carmel Queens Park —London
- £49,000 - £52,000 a year
- Full-time
- Bar
- Inventory control
- Team management
- Employee discount
Quick apply
3d
Head Chef
Barrafina —London
- £71,179 - £78,297 a year
- Bar
- English
- Team management
- Annual leave
Executive Chef
Four Seasons —West End
- Full-time
- Customer service
- Cooking
- English
- Employee discount
14d
Head Chef - Monday - Friday
BaxterStorey —London
- Up to £55,000 a year
- Monday to Friday
- Hospitality
- Culinary experience
- Mentoring
- Employee assistance programme
- Employee discount
7d
Sous Chef - Live in
HandPickedHotels —Fawkham
- £44,000 a year
- Weekend availability
- Cooking
- Hotel
- Training & development
- Free parking
- Employee assistance programme
Development Chef
Bart & Taylor Collection —Covent Garden
- From £50,000 a year
- Full-time
- Management
- English
- Quality control
Quick apply
Head Chef
Beaverbrook Culinary —Leatherhead
- Up to £65,000 a year
- Full-time
- Cooking
- Mentoring
- Recruiting
- Free parking
- Annual leave
Quick apply

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Head Chef/Kitchen Manager

Elliot's Hackney
London

Quick apply

Job details

Permanent | Full-time
From £55,000 a year

Benefits

Discounted or free food
Company pension
Company events
Employee discount

Qualifications

Supplier ordering
Kitchen staff training and mentoring
EHS
Operations management
Stakeholder collaboration
Food service team management
Stock ordering
Coaching
Mentoring junior staff
Performance management
Food temperature recording
Financial analysis
Food safety and hygiene regulations
Menu planning
Compliance management
Team management
Food safety record keeping
Decision making
Kitchen team management
Mentoring
Recruiting
Cleaning
Purchasing
Professional development mentoring
Budgeting
Kitchen inventory control
Financial management
Kitchen stock ordering
Food safety
Delegation
Marketing
Rota coordination

Full job description

Job Overview

Elliot’s is an independently owned restaurant and natural wine bar with locations in Borough Market and Hackney. Our Borough site opened almost 15 years ago, dedicated to a simplistic approach of working with the best ingredients, a love of cooking over wood fire and sourcing of low intervention wines. The menu is developed in harmony with the seasons and we are proud to support similarly minded independent producers and farmers.

Responsible for all back of house kitchen operations, maintaining and improving company standards, food quality and consistency. This role primarily leads the kitchen team but also works closely with the General Manager and front of house team to ensure a strong relationship and collaboration between front and back of house, delivering seamless service and a consistent guest experience.

Key responsibilities

Knowledge and insight

Strong knowledge of the menu, suppliers and producers as well as why we choose to work with specific suppliers and the concept behind the menu
Ensure company values are understood and upheld with all decision making
Act as an Elliot’s ambassador by actively upholding the company’s reputation and identity
Awareness of market trends, competitor activity and the London restaurant scene
Contribute to marketing initiatives, and events.
Maintain effective relationships with suppliers

People and leadership

Leading the Back of House team to ensure consistent service and high standards
Work alongside the Executive Chef to support recruitment, onboarding, regular employee performance reviews and offboarding
Create the Back of House rota and shift patterns to ensure fairness and balance
Provide mentoring, coaching and support to all members of the team so they are performing to the best of their abilities
Coordinating with the front of house team on weekly food training, regular menu briefings and tastings
Actively address disciplinary and conduct issues in line with company policies
Delegate responsibilities to Sous Chef as appropriate
Oversee the daily staff food offering, ensuring a high-quality, balanced meal that caters, where reasonably possible, for dietary requirements.

Operations

Work closely with the General Manager to ensure the kitchen consistently supports an excellent guest experience through food quality, communication and timely service
Oversee all kitchen operations, ensuring consistency and that menus remain appropriate for the business
Ensure all kitchen maintenance issues are reported within a reasonable timeframe, actioning any issues or maintenance concerns accordingly
Ensure new dishes are implemented in line with company costings and recipes. This involves trainings and chef briefings.
Oversee the daily ordering and receipt of goods, ensuring the highest quality ingredients and best value from suppliers
Ensure effective communication with suppliers regarding deliveries and product availability.

Financial Responsibilities

Managing payroll budget for Back of House
Checking and approving invoices on Apron
Daily timesheet checks on Deputy
Analysing monthly P&L and flash reports with Executive Chef and Owners
Compile the monthly stocktake and report results to the Executive Chef.
Managing gross profit through effective purchasing, waste control and stock management

Compliance

Complete mental health, first aid and fire safety training
Work with FOH managers and Chefs to ensure the Allergen matrix is up to date
Responsible for ensuring all administrative and statutory elements required are executed to an exceptional standard, ensuring the kitchen maintains 5-star EHO standards.
Ensure all daily food safety, health and safety checks, and temperature records are completed accurately and on time using the Food Alert system.
Ensure daily and weekly cleaning schedules are completed
Complete and follow up on any actions identified by the Executive Chef or through internal Food Alert audits
Report all accidents and kitchen equipment defects to the Executive Chef and complete all required documentation

Core Competencies

Leadership and team development
Financial acumen
Operational excellence
Innovation and productivity
Communication and collaboration
Problem solving and decision making
Organisation and attention to detail
Resilience under pressure

Pay: From £55,000.00 per year

Benefits:

Company events
Company pension
Discounted or free food
Employee discount

Work Location: In person

Quick apply

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