Head Chef

As Head Chef your principal responsibilities will include, but are not restricted to:

Promoting Morale

· Lead, motivate and develop the kitchen team to ensure the kitchen operates smoothly, efficiently and effectively.

· Promote a positive culture & good work ethic within the kitchen department and across departments utilising excellent interpersonal and communication skills to lead, influence, and encourage others, demonstrating honesty and integrity and leading by example.

Day to Day

. Manage and oversee the day-to-day running of the kitchen ensuring high quality standards and attention to detail of all food items leaving the kitchen that meet the needs of the business and the high expectations of clients on a daily basis

. Have excellent organizational skills to maintain order in a busy kitchen, manage and control procedures for inventory, ordering stock and purchasing quality goods at affordable prices

· Have the ability to problem-solve and remain calm under pressure and quickly address issues that arise

. Understand and promote the company ethos of flexibility and excellent standards maintaining positive interaction and communication to find solutions with the planning team

. Ensure that all necessary attention is paid to individual dietary requirements and allergies ensuring full safety while offering excellent standards

· Manage department-controllable expenses including food cost, supplies, uniforms and equipment and maintain good relationship with suppliers, find new suppliers, if needed, and negotiate good deals

Technical

. Maintain, develop and implement, as required, Health & Safety and Food Management procedures and utilise external consultants, as required, to ensure "Five stars scores on the doors" is maintained

· Ensure compliance with food allergen regulations with recipes being fully documented and followed with any changes recorded and communicated to ensure the recipe file is up to date at all times

. Oversee the maintenance of kitchen equipment, have a working understanding of kitchen appliances and technology and organising repairs when needed

· Be competent in emergency site procedures including First Aid, fire drill, power failure including rectifying localised power trips

Food

. Ensure the highest standards of food quality, taste, and presentation always aiming to optimise the output from the kitchen, especially making best use of home grown seasonal produce. Monitor the quality of raw and cooked food products to ensure that these standards are met.

· Liaise with the Smallholding to optimise the use of seasonal produce and help plan future production

· Liaise with the Office and planning team to help plan and provide guidance on clients’ menus including an understanding and flexibility for different preferences and dietary restrictions

. Continued creative development of our menus to ensure we offer market leading menus and keep up with trends and customer demand. This should be combined with continual assessment of our equipment and facilities to ensure we are properly equipped to accommodate new catering trends

· Determine how food should be presented in collaboration with the Catering Director to ensure attention to detail and consistency in quality and appearance of every dish

Team

. Ensure South Farm’s ethos of a happy and inclusive working environment is prioritised at all times

· Produce weekly rotas to ensure that operational needs are met and approve holiday requests in a timely manner

. Review staff performance and meet twice yearly or more regularly as required. Establish goals including performance goals, training, team goals, etc.

· Identify the developmental needs of others and provide / organise training, coaching, mentoring as needed to help others to improve their knowledge or skills and ensure they are appropriately trained

· Review staffing levels and lead any recruitment requirements in the Kitchen

. Handle staff issues, such as sick leave and attendance, liaising with senior management and HR when required, and taking disciplinary action when necessary

You will be expected to work primarily with Christine, one of the owners and the Catering Director, adopting a friendly, open, flexible, helpful and proactive attitude to our staff who provide an exceptional level of willing and multitasking service, which we value very highly, and to set high professional standards by your personal example.

• Chef: 5 years (preferred)

• Annual leave

• Company pension

• Discounted or free food

• On-site parking, We offer long service benefits including increased annual leave allowance, Health Insurance and a discretionary Christmas Bonus.

We are offering £40-45,000 pa, based on experience, and this is based on a contract of 37.5 hours per week. Most of our chefs work around 45 hours per week which equates to £48-54,000 pa., In line with the requirements of the Asylum and Immigration Act 1996, all applicants must be eligible to live and work in the UK. As part of the recruitment process, you will be asked to provide documented evidence of eligibility.

Job Types: Full-time, Permanent

Pay: £40,000.00-£45,000.00 per year

Benefits:

• Company pension

• Discounted or free food

• On-site parking

Schedule:

• 10 hour shift

• 12 hour shift

• 8 hour shift

• Day shift

• Holidays

• Monday to Friday

• Overtime

• Weekend availability

South Farm Ltd

Fen Road, Royston SG8 0HR

Full-time, There is extensive information about South Farm on our website www.south-farm.co.uk which candidates should study carefully before applying. We are located 10 minutes from Royston in a rural area and candidates will need their own transport as there are no public services or be willing to relocate.