Large volume restaurant, 250+ covers a day up to 450-400 covers in peak summer season

Preparation of food from 10am leading up to opening for lunch time 12noon & restaurant remains open throughout the day
Cooking food, running the pass and leading from the front
Assisting with keeping the kitchen tidy & cleaning up as go along
Ordering & taking in supplies
Input into the menu, analysing with Management meetings what is working & what is not
Strong control of costs, portion control and pricing all dishes for 70/30% GP ratio. Making sure allergen charts are correct
Maintaining paper work for food & hygiene council requirements
Set staff rotas and keep to 30% of daily turnover

About you 

Experience of working as a head chef within a busy volume fresh food operation - opportunity to be part of a very successful growing business 

Achieved good consistency in your roles 

Charcoal cooking, experience of BBQ style with solid fuel
Used to grilling steaks ideally on a Josper but not a prerequisite
Team Player & able to manage a team
Gravitas & have presence to work in a kitchen & lead from the front
Assertiveness
Good at nurturing, mentoring and training staff for their development
Calm personality when things are busy
Reliability & Punctuality
Enthusiasm for food & working in a dynamic new business
Proactive approach to come up with new ideas
Good with technology
Excellent experience of paperwork, being organised & pricing dishes
Dynamic & passion for food coming up with creative new dishes with innovative ideas for presentation

Accomodation included as part of package 

40- 45k + accommodation