Menu Planning and Execution - create and plan menus in accordance with the style and customer preferences of the location. Oversee food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control
Employee Management - recruit, train, and supervise all colleagues, including chefs, cooks and front of house. Provide continual guidance, coaching, and performance feedback to kitchen team.
Inventory and Cost Control - monitor and manage stock levels, sensible approach to ordering supplies
Customer Relations - Interact with customers to understand their specific catering needs and preferences and maintain an open channel of communication to address any concerns or requirements. Consistently seeking feedback is key to success
Health and Safety Compliance - support the head chef to ensure adherence to health and safety regulations and food safety protocols/policies. Create an environment that has safety embedded in the culture
Budget and Financial Management - develop and manage kitchen budgets, report on financial performance and implement any cost savings required without impacting delivery of excellence

Proven experience commensurate with role.
Excellent creative culinary skills
Leadership and team management abilities
Excellent communication and interpersonal relations skills
Proficiency in food cost management
Knowledge of food safety and health and safety regulations
Ability to adapt and work in a fast-paced environment
Works according to the BaxterStorey core values

20 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 weeks' enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance
Discounts available on our HAPI app; high street shops, holidays & cinema
Wellbeing hub
Access to employee assistance programme
Cycle to work scheme