Head Chef - Brackenrigg

FOOD

• Deliver the Brackenrigg food strategy
• Ensure that recipes are followed and up to date on our
kitchen management system Drive the development of new menus and dishes that are suitable for the pub Implement seasonal menu changes from the research and development stage to costings and tastings with relevant teams to specified time frames Deliver events throughout the year if required TEAM Direct, guide and train the chefs and kitchen porters in a calm and clear way, understanding different learning requirements for each individual Work closely with each chef to progress and develop their professional skills Encourage and motivate chefs in the creation of new dishes Identify and report of any external training requirements that may be required Manage payroll in line with budget MANAGEMENT Be up-to-date with current food legislation and ensure the business is compliant at all times
• Deliver and record legal and company specified training
• departmental induction to include COSHH, HACCP, risk assessments, and
identify future requirements in line with legislation and company development Monitor, review and record the work carried out by all chefs and porters Ensure the correct chemicals are being used for cleaning along with correct dosing and that all staff are trained and signed off in handling these products correctly COSHH Lead by example in delivering company and legislative compliance for food handlers on uniform and grooming standards Ensure that the kitchen equipment is kept clean, sanitised and maintained to reduce the risk of injury or failures Work cleanly and tidily at all times and ensure the team are working using best practices Maintain good working relationships with all colleagues, motivate the team around you both in the kitchen and front of house Responsible to deliver food gross profits in line with budget Constantly review food pricing ensuring standards are maintained to reflect the brand Overheads and contracts kept in check with agreed budget

Worked in a similar role or as a senior chef for a minimum of 3 years
• NVQ level 1& 2 or equivalent as a minimum
• Additional relevant qualifications
• Broad culinary knowledge
• Food Hygiene certificate level 3 minimum
• Good knowledge of English language
• Flexible attitude to working hours and variable shift
patterns
• Good team player
• Interest and passion for the food industry
• Good, clear and concise communication skills
• Desire and ability to train others one to one and group
sessions
• Calm under pressure
• Sound financial knowledge
• IT skills with understanding of relevant software systems
• International culinary experience
• Good organisational skills
• Task prioritisation and delegation
• Administrative skills
• Ability to write clearly and concisely
Key skills required :
• Good leader / staff motivator
• Decision maker
• Customer service focused
• Excellent communication skills
• Calm under extreme pressure
• Responsible
• Organised
• Numerate
Key attitudes required :
• Passionate about food
• A desire to continually learn and develop own skills
• An awareness of both guest and employee requirements
  
  A relaxed, professional place to work in a beautiful location right on the shores of Ullswater
• Excellent career prospects in an ever-expanding organisation
• Special rates for you and your friends & family to stay at Another Place and Watergate Bay Hotel
• Team discounts on treatments in Swim Club
• Discounts for you and your friends & family to eat at our restaurants : at Rampsbeck, Living Space, Glasshouse and The Brackenrigg
• Team social events throughout the year
• Team assistance scheme a dedicated helpline for support & advice on topics from mental health through to managing your finances