There are 3 outlets on site to include the – Main restaurant (500 seater) + two cafes 

The Main restaurant – Refectory  serves around 1000 + meals a day.  

The client also produces ‘Delivered Hospitality working lunches, buffets and formal banquets’ throughout the year. 

he Head Chef would normally work weekdays 7am-3pm or 8.30-4.30/  9-5  or 11-7.30pm to see b/f lunch and dinner service.  Some weekend shift and late cover will be required.   ( approx one in four) based on 36 hours per week 5 days per week 

About You

Proven Head chef experience with a background in contract catering or the ability to deliver on large numbers within a reflectory setting also able to deliver on quality formal sit down banquets/corporate hospitality/weddings  

Excellent communication and organizational skills.  Will have a strong personality able to demonstrate leadership and the ability to reorganize and restructure existing team. 

Aware of current trends and able to produce an exciting and on trend menu offering.

Proven Head chef experience with a background in contract catering or the ability to deliver on large numbers within a reflectory setting also able to deliver on quality formal sit down banquets/corporate hospitality/weddings  

Excellent communication and organizational skills.  Will have a strong personality able to demonstrate leadership and the ability to reorganize and restructure existing team. 

Aware of current trends and able to produce an exciting and on trend menu offering.