Head Chef

Head Chef
£55,000, plus Tronc & Benefits
The Wirral
Benefits:
Free meals on shift
30% discount for you, your friends and family
NEST pension
Life assurance
Cycle to work scheme
Electric vehicle scheme
£1,000 referral bonus
Discounted gym membership.
Join the team as a Head Chef and become a key leader in a dynamic culinary environment, where creativity meets expertise. This role offers you the chance to helm menu development and kitchen operations, while maintaining the highest standards of food presentation and quality. Here, you will inspire and lead a talented brigade, managing diverse culinary endeavours - from a bustling pub scene to upscale events.
Head Chef Ideal Profile:
Proven track record as a Head Chef, Chef Manager, Kitchen Manager, or Senior Sous Chef in a busy and premium fresh food environment
Demonstrated ability to lead, motivate, and nurture a kitchen team, fostering an inclusive and supportive work environment
Skilled in formulating seasonal menus and working with executive chefs to innovate and adapt offerings based on guest feedback and seasonal ingredients
Excellent management skills with a keen understanding of financial aspects such as stock control, gross profit margins (GPs), and labor cost management
Ability to communicate effectively with both the kitchen staff and pub management to ensure seamless operations and drive business growth
Deep commitment to creating and maintaining a vibrant food culture within the pub, ensuring high standards of food quality and presentation
Head Chef Responsibilities:
Collaborate with executive chefs to develop seasonal menus that reflect the pub's culinary ethos, ensuring each dish is prepared to the highest standards
Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring efficient workflow and top-quality output even during peak times
Manage kitchen finances, including budgeting, forecasting, and monitoring expenses to maintain cost-effective operations without compromising on quality
Lead and mentor kitchen staff, providing training and development opportunities to enhance skills and promote teamwork
Ensure optimal stock levels are maintained, implementing effective stock rotation and waste management practices to maximize resources
Work closely with the pub manager to align culinary operations with overall business objectives, contributing to strategies that enhance guest satisfaction and drive revenue

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