Culinary Lead - Menu Innovation and Team Mentorship

Wshgroup; Oxford; Sur place; GBP 32 000 - 42 000; Plein temps

Résumé du poste

BaxterStorey in Oxford seeks a Kitchen Team Leader to assist the Head Chef in daily food preparation, production, and service. You will help protect food safety standards, supervise staff, and ensure excellent presentation of dishes for clients.

The role supports menu development, inventory control, and event catering, with a focus on teamwork and continuous improvement in a high-volume environment.

Qualifications

• Leadership and communication skills with ability to train and supervise staff.
• Strong knowledge of food safety standards and best practices.
• Ability to multitask and work under pressure in a high-volume kitchen.
• Commitment to teamwork and delivering high-quality dining experiences.

Responsabilités

• Assist the Head Chef in all aspects of food preparation, production, and service.
• Ensure the quality and presentation of all dishes meet the company's standards and client expectations.
• Supervise and train kitchen staff, ensuring adherence to food safety procedures.
• Assist in menu planning, considering dietary restrictions, nutritional guidelines, and seasonal ingredients.
• Oversee stock control and ordering to maintain inventory while minimizing waste.
• Collaborate with the catering team to execute events and culinary initiatives.
• Maintain a clean, organised kitchen following health and safety regulations.
• Support Head Chef in scheduling, budgeting, and maintaining food cost records.
• Stay updated on industry trends and techniques to enhance the menu offerings.
• Foster leadership, effective communication, and teamwork.

Connaissances

Leadership

Communication

Teamwork

Food safety knowledge

Multitasking

Formation

Culinary degree or relevant certifications

Description du poste

BaxterStorey in Oxford seeks a Kitchen Team Leader to assist the Head Chef in daily food preparation, production, and service. You will help protect food safety standards, supervise staff, and ensure excellent presentation of dishes for clients.

The role supports menu development, inventory control, and event catering, with a focus on teamwork and continuous improvement in a high-volume environment.