Head Chef

The Chequers; Knebworth; On-site; GBP 32,000 - 42,000; Full time

Job summary

The Chequers is looking for a Kitchen Manager to take full control of the kitchen and command the respect of both kitchen and floor staff. You will delegate tasks, resolve problems quickly and maintain calm under pressure to ensure smooth operations.

You will lead the team, participate in management discussions, and uphold impeccable hygiene and safety standards, while driving continuous improvement across the kitchen and related dining concepts.

Responsibilities

• Maximise the productivity of the kitchen staff through effective management and delegation.
• Manage and communicate with your sous chef and senior pizza chefs to uphold high standards.
• Be involved in management meetings and contribute to the Pizza, Pots and Pints concept.
• Set a high bar for personal hygiene, work and safety standards including food hygiene.
• Calmly control and address issues as they arise in the kitchen.
• Manage underperforming staff and incentivise excellence among the team.
• Train and mentor junior chefs to continually improve and grow.
• Oversee HACCP, COSHH, food wastage control and staff rotas outside of core kitchen tasks.

Job description

This position is the most prominent and important role in the kitchen. As a Kitchen Manager, it is essential that you are able to maintain complete control of the kitchen at all times and command the respect of your kitchen staff and that of the floor staff and appropriate managers. You must be able to spot and resolve problems efficiently, maintain calm level headedness and delegate many kitchen tasks simultaneously.

• Maximising the productivity of the kitchen staff through effective management and delegation.
• Managing and communicating well with your sous chef and senior pizza chefs to ensure the highest standards continue throughout the kitchen, particularly in your absence during days off or holidays.
• Having significant involvement during management meetings and the continuing development of the Pizza, Pots and Pints concept.
• Setting a very high bar through example for impeccable personal hygiene, high work and safety standards including food hygiene and due diligence procedures.
• Responsibly seizing control of situations or problems that may arise at any moment and calmly applying the relevant action to address any issue.
• Managing underperforming staff members as well as providing incentives for staff members to go above and beyond the expectations of their particular chef roles.
• Productively and pro-actively train and mentor junior chefs by drawing as much intrigue and passion from them as you can and pushing them to constantly improve.
• Outside of the kitchen, take responsibility for, or effectively delegate the kitchen due diligence procedures including; HACCP; COSHH; food wastage and staff rotas.