Head Chef – Keswick

Key Responsibilities

• Develop and implement creative, seasonally-inspired menus showcasing local ingredients and culinary trends.
• Lead and mentor a talented kitchen team, fostering a collaborative and innovative work environment.
• Oversee daily kitchen operations, including food preparation, quality control, and inventory management.
• Ensure compliance with food safety regulations and maintain the highest standards of hygiene and cleanliness.
• Collaborate with the management team to develop and achieve financial goals, including budget management and cost control.
• Engage with guests to gather feedback and continuously improve the dining experience.
• Stay updated on culinary trends and techniques to keep offerings fresh and exciting.
• Participate in menu engineering and pricing strategies to optimize profitability.
• Coordinate with suppliers to source high-quality ingredients and maintain strong vendor relationships.
• Implement and maintain efficient kitchen systems and procedures to enhance productivity.

Skills and Expertise

• Proven experience as a Head Chef or Executive Chef in a high-volume, quality-focused environment.
• Culinary arts degree or equivalent professional certification.
• Demonstrated ability to lead, train, and mentor a kitchen team effectively.
• Strong financial acumen with experience in budget management and cost control.
• Excellent organizational skills with the ability to prioritize multiple tasks in a fast-paced environment.
• Exceptional culinary skills and knowledge of various cuisines and cooking techniques.
• Proficiency in menu planning, recipe development, and food presentation.
• In-depth understanding of food safety regulations and hygiene standards.
• Strong communication skills, both verbal and written.
• Ability to think strategically and apply critical reasoning to solve problems.
• Adaptability and a solution-oriented approach to challenges.
• Familiarity with inventory management systems and kitchen technology.
• Knowledge of local cuisine and ingredients in the Keswick area (preferred).
• Passion for culinary innovation and commitment to delivering exceptional dining experiences.

Job Facilities/Benefits

• 38k salary with bonus
• 28 days holiday including bank holidays
• 3 volunteering days
• 3 days grandparent leave
• 24 weeks enhanced maternity leave
• Bespoke training and development opportunities
• Pension and life insurance
• Discounts available on our HAPI app; high street shops, holidays & cinema
• Wellbeing hub
• Access to employee assistance programme
• Free meals whilst at work
• Career development opportunities
• HIT Apprenticeships for all experience levels