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A creative and passionate Head Chef is sought after for a newly extended, refurbished and beautifully decorated 150 seat Liverpool Docks restaurant and bar.
The owner is seeking someone who will be able to bring enthusiasm and flair to the role and is able to motivate the team, while developing the evening trade and expanding their specials menu. The restaurant is primed to become a destination spot under the right kind of leadership, so requires someone who doesn’t shy away from pressure.
The new head chef will be working in a large, fully equipped hotel standard kitchen within a team of six. You will need to combine menu creativity with managing a kitchen and chef team that operates 7 days a week serving breakfast, lunch through to the evening whilst also producing products for our award-winning food hall and an outside catering division that concentrates on weekday corporate fayre. The restaurant serves multiple cuisine types; the fundamental trait being the freshness and quality of the ingredients and dishes.
The role will require you to be the unifying force behind the team and to lead by example, actively contributing to and communicating with them.
The new head chef will be accountable for costing dishes; maintaining, ordering and controlling food stocks within budget and ensuring a high standard of food presentation and portion/quality control whatever day/service. Working closely alongside the GM, Restaurant Manager and hands on owner the successful candidate will be working to ensure the smooth day to day running of a busy kitchen and all the associated food safety, H&S, HR environmental policies.
The Head Chef role
For this role you must:
Be truly passionate about food and service; take pride in your dishes and provide only the best of quality
Be creative and enthusiastic with creating new specials for menu expansion
Be confident in pitching your own ideas and be open to collaboration with the rest of the team
Be able to motivate and unite the kitchen staff into a cohesive team
Be able to bring your own flair to the role
Be an organised person; the position requires you to be able to spin multiple plates at a time
Be strong under pressure; you will be running a large kitchen and serving a volume of up to 250 covers at capacity
The Head Chef requirements
Ideally you will have around 5+ years in head chef role
Or 5+ years as a Sous Chef looking to drive forward with your own ideas
Have experience with handling a large volume of orders
Experience of menu expansion
Experience with costing dishes; maintaining, ordering and controlling food stocks within budget
Relevant experience in both fine dining and quality casual dining would be ideal
Salary & Benefits for the Head Chef
£30,000-£32,000 basic per annum, plus OTE
There may be opportunity to increase this salary, should experience warrant this
Hours: 45 hours per week (NO split shifts) – Although it seems that 42 hours a week on average is more likely what would be worked, for the same salary
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