Head Chef, Public Diner — Community Kitchen Leader

Dundee University Students Association; Dundee; On-site; GBP 38,000 - 52,000; Full time

Job summary

Dundee University Students Association (DUSA) invites applications for a Public Diner Head Chef on a 12-month fixed-term contract in Dundee, Scotland. The role covers kitchen leadership, menu design that emphasises nutritious, local sourcing and a strong focus on public service and community value.

You will lead kitchen operations, train and develop junior chefs, manage cost controls and ensure food safety standards are met in a volume operation within a community-focused project.

Qualifications

• Formal college training or equivalent training programme
• Minimum 3 years’ experience in all areas of the Kitchen
• Previous supervisory role and experience managing team of staff
• Experience in a volume operation is desirable
• Experience in costing and design of menus
• IT literate

Responsibilities

• Oversee the overall operational management of the kitchen including cost control, menu development, Kitchen training and progression
• Design of menus working towards key dietary guidelines and factoring co-design feedback
• To be involved with preparation of production of all dishes for cooking and serving in the venue
• Undertake food ordering and stock management
• To be responsible for venuecompliance with HACCPdocumentation, risk assessments and health and safety regulations, undertaking regular Health and Safety audits
• To ensure levels of hygiene meet DUSA cleaning schedules and hygiene tasks are completed and recorded
• To ensure use of food preparation equipment, food quality and presentation meet Menu specifications
• To assist staff from other venues if required and anyother duties that may reasonably be expected

Education

Formal college training

Job description

Dundee University Students Association (DUSA) invites applications for a Public Diner Head Chef on a 12-month fixed-term contract in Dundee, Scotland. The role covers kitchen leadership, menu design that emphasises nutritious, local sourcing and a strong focus on public service and community value.

You will lead kitchen operations, train and develop junior chefs, manage cost controls and ensure food safety standards are met in a volume operation within a community-focused project.