This role is hands-on and will require:

· Preparation of rotas via a payroll system

· Understanding of wage cost management

· Understanding of use of a procurement system

· Proven stock control

· Management of H&S diary and compliance

· Total commitment to kitchen hygiene, food safety and health and safety

Responsibility for:

· Quality of food

· Training of kitchen team to Brand standard

· Food cost of sale

· Department recruitment

· Staff retention

· Dish training to all FoH team

· Total Back of House, delivery area and bin area hygiene, health & safety and cleanliness

The ideal candidate must:

Have 2 years’ experience as a Head Chef in a quality, strong fresh food lead brand, or 4 years’ experience as a senior Sous (no. 2 to Head Chef) in a strong fresh food led brand operation

Have well developed and tested experience in Kitchen management

Have proven experience leading a team

Be organised, methodical with highly developed business acumen

Be ambitious

Have the ability to integrate into the business leadership team

Have the understanding of business goals and the need to achieve them

Maintenance of kitchen equipment in conjunction with G.M

5 days working week over 7 days