The successful candidate will manage a kitchen team in a fast-paced hospitality environment with an established customer base, overseeing food production and management systems.

Roles & Responsibilities

• Create a positive and supportive work environment where employees feel valued and motivated to do their best.  
• Manage an efficient kitchen team, oversee hiring and training new employees, scheduling shifts, and ensuring that all kitchen procedures are followed.
• Oversee food production to consistently produce high-quality, well-presented food and excellent service.
• Menu planning and pricing, develop daily specials and incorporate new ideas into the menu.
• Work with the Front of House Team to ensure smooth service and customer satisfaction.

• Implement appropriate food safety procedures, allergen controls, and ensure hygiene and cleanliness standards are maintained.
• Ensure health and safety regulations are followed, and documentation is kept up to date.

• Monitor and manage stock levels, order supplies and review costings regularly.
• Monitor wastage and portion control, and implement any cost saving measures as may be required without compromising on quality.
• Co-ordinate with Front of House Management and General Management to review operations.

Overall, the head chef plays a crucial role in managing the kitchen and ensuring that everything runs smoothly. By providing effective leadership, clear communication, and maintaining a positive work environment, the head chef can create a successful and efficient culinary operation.

The Café at Ashbrook is open daily from 10am-4.30pm, allowing for an excellent work-life balance, not typically associated with the hospitality industry.  Catering outwith these hours may occasionally be required for private functions.

Requirements

• Proven kitchen experience, ideally in a senior kitchen role.
• Good knowledge of food safety regulations and best practice.
• Ability to work well under pressure and at pace, while maintaining quality.
• Good communication, leadership, and teamwork skills.
• A passion for cooking.
• An understanding of managing hospitality finances.

Package / Benefits

• Full time, minimum 32hrs per week, 6 weeks holiday per year.
• Competitive rate of pay, based on experience, and company pension.
• Meals on shift.
• Staff discount in the café and garden centre.
• Staff perks and discount platform.
• Free on-site parking.
• Employee Assistance Programme.