Head Chef, Hendersons, Edinburgh and Lothians

Posted on July 1, 2019 | Start date July 8, 2019

Salary:£30,000 - £35,000 per annum paid weekly in arrears
Duration:Permanent
Hours:45
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Vegeatarian
Full-time chefs:8 chefs plus kitchen porters
Accommodation:none
Job description:

This key position in our company requires the post holder to ensure the smooth running of Hendersons main kitchen, event / outside catering functions (on occasion) and supervise all aspects of food service within satellite departments. The post holder will be required to work within the main kitchen and to manage the team to ensure the above is achieved. The successful candidate should have excellent organisational skills, experience in training staff, food preparation, menu design, enhancing customer’s experience, motivating all staff in the team to achieve this. Working also to agreed food cost and wage percentage margins, managing rotas, staff hours, wastage, costings and GP.
Departments under control: Main kitchen, Shop food, Holyrood kitchen, Vegan kitchen.
Our company’s values are:
*Organic
*Vegetarian and Vegan
*Fresh, wholesome food at affordable prices
*Eat better, live better
EDUCATION/ VOCATIONAL QUALIFICATIONS REQUIRED
Essential
Food Hygiene certificate Level 2 (REHIS equivalent) – ( training can be given)
Desirable
Management Training, COSHH training, Health and Safety Training, Personal License
EXPERIENCE REQUIRED
Essential
Previous management or supervisory experience in a catering or food retail environment demonstrating the ability to manage and motivate staff, deliver an excellent standard of service and problem solve.
Desirable
Experience of working for a wholefood/ vegetarian business.
Experience in a previous head chef position.
An interest in health and diet.
An interest in vegetarian food.
An interest in environmental issues and a green outlook.
MOST DEMANDING ASPECTS OF THE JOB
To motivate a team of people to achieve laid down standards whilst keeping to budget.
To organise, prioritise and plan staff training, recruitment, appraisals etc. alongside the customer needs in the business.
Maintain and improve food standards constantly and stay relevant to fast changing hospitality environment.

How to apply:

Please email CV to hazel@hendersonsofedinburgh.co.uk

Work for partners:

No

Contact details:hazel@hendersonsofedinburgh.co.uk | www.hendersonsofedinburgh.co.uk
Apply online:Submit your CV now

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