Head Chef

Seabarn Works Ltd; Devon and Torbay; On-site; GBP 40,000; Full time

Job summary

A leading company in the culinary field is seeking a talented kitchen manager to design seasonal dishes and oversee kitchen operations. The ideal candidate will have a strong focus on food quality and hygiene, creativity in menu development, and excellent organizational skills. Join a growing team in a custom-designed kitchen with opportunities for training and development.

Benefits

Subsidised accommodation

33 days holiday per year

Free E-Bike scheme

Opportunity for structured training

Tips fairly distributed

Regular staff outings

Nutritious family meal daily

Qualifications

• Experience in managing kitchen operations and quality control.
• Ability to create seasonal dishes and adhere to hygiene standards.

Responsibilities

• Design and create seasonal dishes to high standards.
• Oversee kitchen management and quality control.
• Maintain a clean and sanitary work area.

Skills

Food Quality

Hygiene Standards

Creativity

Organization

Job description

Salary

£40,000.00 per annum. Based on experience.

Our Philosophy

Our kitchen is truly ingredient led. We work with what the land and sea gives us at this very moment in time.

Wherever possible, our meat is reared and butchered in house so that we can make use of the whole carcass, including the unusual cuts. Our family farm Fowlescombe Farm, just 10 miles away, produces organic, rare, and heritage breed beef, lamb, and pork to the highest welfare, environmental, and quality standards. The farm also supplies us with organic vegetables, reflecting the changing seasons around us.

We also source the freshest fish and seafood.

Benefits

• Subsidised accommodation.
• 33 days holiday per year (including bank holidays).
• Free E-Bike scheme for full-time staff to assist with transportation.
• Opportunity to shape a growing team in a brand new, custom-designed kitchen.
• Potential for funded structured training opportunities.
• Tips fairly distributed throughout the team.
• Regular staff outings and learning days.
• Nutritious and substantial “Family Meal” every day.

Role

• Design and create seasonal dishes that meet the highest standards of food quality and hygiene.
• Oversee and be responsible for the management and quality control of the kitchen.
• Lead by example in composure, punctuality, skill, organisation, etc.
• Participate in creative opportunities to develop future dishes and menus, bringing your own ideas.
• Adhere to standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
• Maintain a clean and sanitary work area, including tables, shelves, grills, fryers, burners, and refrigeration equipment.
• Prepare and cook items using various methods such as broiling, grilling, frying, sautéing, or marinating.
• Follow proper plate presentation and garnish setup for all dishes.
• Handle, label, store, and rotate all products properly.
• Ensure the kitchen is properly closed following the closing checklist and assist others as needed.
• Perform other duties as assigned by the executive chef or manager-on-duty.