Head Chef

Location – Dorking

Hours – 50 hours

Salary – £40,000 – £45,000

Live in Accommodation available – £250 per month off salary.

Located in Dorking Surrey and nestled in the North Downs AONB, as part of a niche visitor centre and venue for Special Events, Conferences and Weddings the client is actively looking to recruit a Head Chef who, working across the visitor centre and fifty cover restaurant, the Head Chef will principally lead the development and promotion of the food offer.

Actively seeking to recruit a Head Chef who has worked in an AA Rosette Awarded restaurant and is capable of driving and taking the restaurant offerings and kitchen team to the next level. The Head Chef will with strong leadership skills and a passion for producing excellent quality food utilise the full complement of Kitchen Staff to produce a series of dishes which, full of enthusiasm and innovation, and based on an array of classic dishes, will delight the clientele.

With strong ideas relating to menu development and using the freshest, predominantly local, sourced from local suppliers you will be expected to drive and develop the food offering to be considered locally the very best. In addition, you will: –

• Ensure the timely delivery of freshly prepared food
• Ensure food production costs and the menu planning are implemented effectively
• Ensure all financial and wastage targets are met
• Manage the deliveries and timely storage of stock
• Enable development of the menu and its offerings
• Ensure Kitchen Food Hygiene and Health & Safety targets are met and managed at all times
• Assess the teams’ performance and identify training where ever needed

Working a up to 50 hours per week, with early shift – 8-16:00 and late shift – 14-21:30 , 5 over 7 days, the position of Head Chef will receive up to £40k per annum.

If you see this as a great opportunity to grow and develop along with a friendly team! Then this is a great opportunity so apply today!

Questions

Are you a Head Chef who has worked in a Rosette Awarded catering environment?

Are you available to work up to 50 hours week that’s 5 over 7 days?

Are you keen to develop innovative first rate menus which will excite the clientele?

Do you have current working knowledge and experience of H&S and Food Hygiene legislation?

Can you manage a Kitchen Team to deliver exceptional food and timely service?