Head Chef – Lu’s Place
We are looking for a skilled and passionate individual to join our team at Lu’s Place as Head Chef.
Take ownership of the kitchen department and lead the team to drive food standards, speed of service, and contribute towards our reputation in the local community. Working closely with front of house management, you’ll oversee the food operation and have the chance to make a real impact on the business.
This is a great opportunity for someone to come and join a fantastic team, be a part of a reputable and modern venue, and help us continue to grow and thrive!
RATE OF PAY
Competitive – To be negotiated based on experience
CAFÉ OPENING HOURS
- Monday: 10am – 3pm
- Tuesday: Closed
- Wednesday: 10am – 3pm
- Thursday: 10am – 3pm
- Friday: 10am – 3pm
- Saturday: 9:30am – 4pm
- Sunday: 9:30am – 4pm
The position would suit anyone looking for a better work/life balance as all hours are during the day.
YOU WILL:
- MUST be able to work in a fast-paced environment
- Have at least 2 years’ experience in a senior position in a similar operation
- Have a minimum level 2 Food Hygiene certification (Level 3 preferred)
- Have an excellent working knowledge of HACCP and COSHH
- Have a high level of organisation, work well under pressure, and have the ability to problem solve
- Have exceptional leadership, business, and interpersonal skills, setting the standard for the team and ensuring the company values are maintained
- Have familiarity with industry regulations and quality standards
- Have a reasonable level of IT skills to including Microsoft Office (Word/Excel)
- Have a high level of attention to detail and a good level of numeracy
- Have immaculate personal presentation and workplace hygiene
- Have strong communication and team building skills, highlighting any areas of concern to the management team in a timely manner
- Be reliable, conscientious, and punctual
- Have enthusiasm to develop your own skills and knowledge
- Have the ability to stimulate employees, teams, and departments
- Have the ability to embrace new processes and adapt to changes in the organisation’s culture, methods, and leadership as required due to the changing needs of the business
- Be able to maintain confidentiality of sensitive information regarding the business and Directors
KEY RESPONSIBILITIES & ACCOUNTABILITIES:
- To lead by example and have overall responsibility for ensuring the kitchen meets all regulations including sanitary, food safety, and temperature check guidelines on the compliance system
- To work closely with the Finance department to ensure accurate GP calculations are being achieved for each dish to give a profitable margin
- To maintain, build, and grow business relationships acting as the main contact for suppliers, ensuring that they supply locally sourced (where possible) and quality goods at the most cost-effective prices
- To train, coach, and guide the kitchen team to ensure the smooth preparation and delivery of food to each customer
- To understand the local market, develop new dishes and events to enhance the offer and turnover of the business
- Control portion sizing to maintain business margins and consistency
- To take control of allergen and calorific management by providing support and guidance
- To determine food inventory needs, conduct stock checks, ensure efficient and accurate orders are placed inclusive of drinks and disposables via online portals where applicable
- To stay up to date with culinary trends and kitchen processes and ensure the presentation of all dishes meet the required company standards before they reach the customer
- To manage the kitchen team distributing tasks accordingly and coordinating breaks to ensure the continuation of exceptional service
- To adhere to all health & safety, and compliance regulations, including COSHH, Manual Handling, and PPE, whilst monitoring and reporting any faulty equipment/machinery on a daily basis on the compliance system
- To support the management team with any customer complaints, escalating to the Managing Director where necessary
- To attend regular management and kitchen team meetings as required
- To attend training and refresher training as appropriate
- To conduct yourself in a professional manner at all times and be an ambassador for Lu’s Place
SCHEDULE:
- 32 – 35 hours per week across 5 days
- Overtime available for holiday and event cover
- Must be able to work weekends
BENEFITS:
- Competitive rate of pay
- Share of generous team tips
- Sociable hours/better work life balance
- Team discount
- Holiday allowance
- Pension contributions (if eligible)
- Team outings
- On-site parking
- Training available
APPLICATION PROCESS:
If you like the sound of this and would like to work with us, please email a copy of your CV to Meg at meg@lusplace.co.uk
