We are looking for a head chef to work with your team to deliver all aspects of our food offering on a daily basis. To create consistency of skills across the kitchen to pre-determined standards: recording, training and reviewing constantly.

Key responsibilities:

FOOD

• Deliver the Brackenrigg food strategy
• Ensure that recipes are followed and up to date on our kitchen management system
• Drive the development of new menus and dishes that are suitable for the pub
• Implement seasonal menu changes from the research and development stage to costings and tastings with relevant teams to specified time frames
• Deliver events throughout the year if required

 TEAM

• Direct, guide and train the chefs and kitchen porters in a calm and clear way, understanding different learning requirements for each individual
• Work closely with each chef to progress and develop their professional skills
• Encourage and motivate chefs in the creation of new dishes
• Identify and report of any external training requirements that may be required
• Manage payroll in line with budget

 MANAGEMENT

• Be up-to-date with current food legislation and ensure the business is compliant at all times 
• Deliver and record legal and company specified training - departmental induction to include COSHH, HACCP, risk assessments, and identify future requirements in line with legislation and company development
• Monitor, review and record the work carried out by all chefs and porters
• Ensure the correct chemicals are being used for cleaning along with correct dosing and that all staff are trained and signed off in handling these products correctly – COSHH
• Lead by example in delivering company and legislative compliance for food handlers on uniform and grooming standards
• Ensure that the kitchen equipment is kept clean, sanitised and maintained to reduce the risk of injury or failures
• Work cleanly and tidily at all times and ensure the team are working using best practices
• Maintain good working relationships with all colleagues, motivate the team around you both in the kitchen and front of house
• Responsible to deliver food gross profits in line with budget
• Constantly review food pricing ensuring standards are maintained to reflect the brand
• Overheads and contracts kept in check with agreed budget

 Essential or desirable experience

• Worked in a similar role or as a senior chef for a minimum of 3 years
• NVQ level 1& 2 or equivalent as a minimum
• Additional relevant qualifications
• Broad culinary knowledge
• Food Hygiene certificate level 3 minimum
• Good knowledge of English language
• Flexible attitude to working hours and variable shift patterns
• Good team player
• Interest and passion for the food industry
• Good, clear and concise communication skills

• Desire and ability to train others one to one and group sessions
• Calm under pressure
• Sound financial knowledge
• IT skills with understanding of relevant software systems
• International culinary experience
• Good organisational skills
• Task prioritisation and delegation
• Administrative skills
• Ability to write clearly and concisely

Key skills required:

•  Good leader/staff motivator
• Decision maker
• Customer service focused
• Excellent communication skills
• Calm under extreme pressure
• Responsible
• Organised
• Numerate

 Key attitudes required:

• Passionate about food
• A desire to continually learn and develop own skills
• An awareness of both guest and employee requirements

We are looking for a head chef to work with your team to deliver all aspects of our food offering on a daily basis. To create consistency of skills across the kitchen to pre-determined standards: recording, training and reviewing constantly.

Key responsibilities:

FOOD

• Deliver the Brackenrigg food strategy
• Ensure that recipes are followed and up to date on our kitchen management system
• Drive the development of new menus and dishes that are suitable for the pub
• Implement seasonal menu changes from the research and development stage to costings and tastings with relevant teams to specified time frames
• Deliver events throughout the year if required

 TEAM

• Direct, guide and train the chefs and kitchen porters in a calm and clear way, understanding different learning requirements for each individual
• Work closely with each chef to progress and develop their professional skills
• Encourage and motivate chefs in the creation of new dishes
• Identify and report of any external training requirements that may be required
• Manage payroll in line with budget

 MANAGEMENT

• Be up-to-date with current food legislation and ensure the business is compliant at all times 
• Deliver and record legal and company specified training - departmental induction to include COSHH, HACCP, risk assessments, and identify future requirements in line with legislation and company development
• Monitor, review and record the work carried out by all chefs and porters
• Ensure the correct chemicals are being used for cleaning along with correct dosing and that all staff are trained and signed off in handling these products correctly – COSHH
• Lead by example in delivering company and legislative compliance for food handlers on uniform and grooming standards
• Ensure that the kitchen equipment is kept clean, sanitised and maintained to reduce the risk of injury or failures
• Work cleanly and tidily at all times and ensure the team are working using best practices
• Maintain good working relationships with all colleagues, motivate the team around you both in the kitchen and front of house
• Responsible to deliver food gross profits in line with budget
• Constantly review food pricing ensuring standards are maintained to reflect the brand
• Overheads and contracts kept in check with agreed budget

 Essential or desirable experience

• Worked in a similar role or as a senior chef for a minimum of 3 years
• NVQ level 1& 2 or equivalent as a minimum
• Additional relevant qualifications
• Broad culinary knowledge
• Food Hygiene certificate level 3 minimum
• Good knowledge of English language
• Flexible attitude to working hours and variable shift patterns
• Good team player
• Interest and passion for the food industry
• Good, clear and concise communication skills

• Desire and ability to train others one to one and group sessions
• Calm under pressure
• Sound financial knowledge
• IT skills with understanding of relevant software systems
• International culinary experience
• Good organisational skills
• Task prioritisation and delegation
• Administrative skills
• Ability to write clearly and concisely

Key skills required:

•  Good leader/staff motivator
• Decision maker
• Customer service focused
• Excellent communication skills
• Calm under extreme pressure
• Responsible
• Organised
• Numerate

 Key attitudes required:

• Passionate about food
• A desire to continually learn and develop own skills
• An awareness of both guest and employee requirements