Head Chef

Head checf

Line Management
- Owners and directors

• Outstanding service
• Leading a team
• Business improvement
• Full time
• 48 hours per week

• Food focused
• H&S focused
• Business aware
• Driven to deliver
• Collaborative
• Personally credible
• Curious
• Skilled influencer
• Courage to challenge
• Role model

• ✓ Flexible
• ✓ Dedicated
• ✓ Loyal
• ✓ Versatile
• ✓ Motivated

Overseeing the kitchen operations, supervising, training and developing the team in order to create and maintain the quality of operation, service and product that reflects the Salutations reputation. The care of our regular customers is of particular importance to us.

• Leading a team to deliver clearly defined service expectations.
• Resource planning (daily, weekly and ongoing; schedules, holidays, events and seasonality).
• Managing financial accountabilities – good stock control and wage control.
• Working with owners and restaurant manager to help create and maintain food inspiration.
• Food safety and H&S is the priority and no short cuts.
• Working with the restaurant manager to enhancing revenue generation by maximising covers and increasing average spends.
• Monitoring and maintaining safety compliance standards for the benefit of staff and customers.

• Outstanding cooking ability and H&S standards
• Business acumen to help control costs and drive revenue
• Leadership to mentor and grow a team

The usual stuf

Job descriptions are great for outlining the key parts of your role but will never be considered an exhaustive list of duties, responsibilities, qualifications and skills associated with your role. You may be required to go the extra mile by supporting projects, initiatives and duties that may broaden your experiences and develop greater awareness of the business and our customers. In our opinion, that is what makes hospitality such an interesting and diverse industry to work in!