Head Chef

Head Chef Overview: As the Head Chef, you will lead culinary operations across various sectors, including Events & Conferences, The Stage Door Pub, and two Grab & Go Cafes. This multifaceted role demands strong leadership, creativity, and organization to ensure the delivery of exceptional dining experiences across different settings. Key Responsibilities: 1. Events & Conferences: Design and execute menus for a wide range of events, from small delegate packages, large gala dinners, festivals and large off site hospitality events. Coordinate with Events & Conference team to understand client preferences and dietary requirements. Oversee kitchen operations during events to ensure timely and high-quality food service. Maintain inventory control and manage food costs within budgetary constraints. 2. The Bohemian: Develop & Deliver a European-style food service concept aligned with the pub's vision. Train kitchen staff on menu execution, presentation, and food safety standards. Continuously refine offerings based on customer feedback and market trends. 3. Grab & Go Cafes: Continue to develop a diverse & seasonal menu of homemade sandwiches, pastries, and cakes for the cafes. Establish efficient production processes to meet demand during peak times. Ensure consistent quality and freshness of grab-and-go items. 4. Team Management: Recruit, train, and supervise a team of chefs to support operations across different areas. Foster a collaborative and positive work environment to maximize productivity and morale. Conduct regular performance evaluations and provide constructive feedback. Coordinate staffing schedules with our other head chefs to ensure adequate coverage during busy periods. 5. Quality Control and Compliance: Uphold high standards of food quality, hygiene, and safety in accordance with regulations. Monitor kitchen equipment maintenance and repair needs. Maintain all HACCP, RIDDOR & COSHH Procedures to prevent foodborne illnesses and maintain cleanliness. Stay updated on industry trends and culinary innovations to enhance offerings. Requirements: Proven experience as a Head Chef or Senior Sous in a similar hospitality environment or hotel setting. Strong culinary skills with a creative flair and a passion for food innovation. Excellent leadership abilities to inspire and motivate kitchen staff. Outstanding organizational and time management skills to handle multiple priorities. Knowledge of food safety regulations and compliance standards. Flexibility to work evenings, weekends, and holidays as required. Effective communication skills to liaise with clients, staff, and suppliers. Working Hours: 45 hours per week, with flexibility required based on business needs. TPBN1_UKCT