Kitchen Manager / Head Chef

IMPORTANT : Must be 18+, must be available to work weekends and evenings, including 31st December.

Wage : £14.25ph + up to 3k per year in bonus incentives + tips

Hours : Average of 15 - 20 hrs per week, generally starting between 3pm - 5pm and finishing around 10pm.  On delivery and stock take days you would be expected to come in earlier, around midday.

Week : 2-3 days a week (inc Fri + Sat) over summer.  September onwards : Typical 3 - 4 days, every Friday and Saturday. Fewer shifts over the summer months but more during the winter.

Established in 1994, our award-winning venues have been hosting events for over 30 years, including comedy, music, drag, podcasts, talks / Q&As & spoken word. Described by The Guardian as “enormously well-regarded”, we pride ourselves on a commitment to excellence & innovation in live events.

We are committed to diversity and inclusion, and are keen to attract people of different backgrounds, perspectives and experiences. We particularly encourage applications from historically underrepresented communities for all roles. Just like our venues are designed for everyone, so is our workplace, and we work hard to create an inclusive culture for everyone.

We are looking for someone who is a strong team leader, takes pride in their work, and is able to work well under pressure. You must have previous experience as a chef and experience leading a team.

Service :

We're a different type of operation to your standard kitchen. Ours is similar to a pre-theatre dining experience. Service is short, typically 2 hours with 90% of orders produced and sent out between 7pm-8pm. 1 intense hour a night. The team typically consists of 2 - 4 chefs who produce a range of good quality, simple dishes for anywhere between 50-400 customers of whom 25-50% typically order food. It's a "main course" only menu with occasional desserts. Kitchen staff are typically packed up, cleaned down and out of the building by around 10pm.

Key responsibilities :

To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customer

Stock ordering and control

HACCP implementation

Maintaining high standards of cleanliness throughout kitchen areas, including a 5 star hygiene rating.

Correct portion and wastage control

Team management skills

Managing staff hours to create a cost efficient kitchen

Training and progression of junior kitchen team members

Job Roles

Seek to optimise the food revenue potential from each show and each customer visiting the venue

Minimise staff costs while maintaining customer satisfaction and minimising send-backs, delays and complaints.

Maintain or exceed target profit margins. Target food GP is 65%.

Maintain accurate staffing records in accordance with company procedures.

Keep accurate time sheets and assist with the payment of wages in accordance with company policy.

Ensure the quality of the customers and acts experience food service is maintained and where possible improved.

Keep abreast of and implement current and new health and safety legislation, hygiene policies and food service best practice. Ensure your team implement good practice

Ensure your staff are adequately trained and initiate training programmes where necessary. Assist with any training need identified.

Maintain good hygiene records, procedures and pass all relevant inspections. Implement appropriate cleaning (inc. deep clean) measures.

Lead, inspire and coordinate your team.

Ensure that you and your team provide a consistently high quality product in a time frame acceptable to the company and the customer.

Inform the venue manager of any issues within your team that may require disciplinary action to be taken in line with current legislation and company policy.

Develop a close working relationship with the floor manager and team to ensure products are delivered as smoothly and swiftly to the customers.

Provide department rotas that meet with staffing target

Delivery note and purchase inputs

Routine stocktake management

Personal Profile :

Hard working and enthusiastic individual who demonstrates real passion for food

Self-motivated and able to work under pressure

Flexible, adaptable and a good team worker

Excellent interpersonal skills

Excellent organisational skills

Computer literate and a working knowledge of office applications

Qualifications

Must have a Level 3 Food Hygiene Training and Certificate,  706 / 2 or NVQ2 chef qualification, or equivalent.

Candidates must have a background in food prep / management and had previous supervisory experience in this sector, references will be required from previous employers.