Job Title: Head Chef – Restaurant
Job Term: Permanent
Location: Bowness-on-Windermere, Cumbria
Salary: upto £40,000
Hours: 44 hours over 4 days (Paid overtime)
Live in: Yes
Job Number: 22-00150
 One of the leading hospitality companies in the Lake District are looking for a Head Chef to join their extraordinary family. With a portfolio of 5 brands – from luxury boutique accommodation to a range of bars and restaurants offering five star service, lake views and the best food and cocktails around.

One of the busiest sites in Bowness offering Pacific Street Food which completements their party atmosphere with regular live music, karaoke evenings and outside dining.

The role can include live-in, if required. We’re also offering a salary: £35,000 – £40,000 (depending on training and experience), plus staff training, progression & benefits.

As a Head Chef you will be skilled in all areas of the kitchen and have the ability to take charge of the running on a daily basis. You will be creative, innovative and forward thinking with both your menus and technique. You will be a strong team leader and thrive on ensuring that every dish is to the highest standards.

Applicants must be able to demonstrate a strong background working in restaurant, high end Gastro pubs or similar, and should have experience of managing teams as well as dealing with volume whilst maintaining consistently high standards.

As Head Chef you will be expected to understand and have experience in producing costings, working with local and seasonal produce and liaising with suppliers. You must have excellent communication skills and be able to work as part of a team.

The successful candidate will have an eye for detail and a passion for quality fresh food, as well as having an excellent knowledge of current food trends and cooking techniques.

What we need from you?

-A minimum of 3 years experience as Sous Chef or Head Chef in a similar restaurant or dining pub.
-Competent in creating innovative dishes with fresh locally sourced seasonal produce.
-Experience in menu costing, with a solid understanding of how to control wastage.
-Food Hygiene & Health & Safety knowledge & certificates.
-Ability to prioritise & manage workloads, to effectively cope with pressured & high volume service.
-A solid understanding of stock management.
-A passion for sourcing quality fresh produce & management of your supply base.
-Have enthusiasm to empower & develop your team through mentoring & training at all levels.
-Have an eye for detail & a passion for making dishes look almost as good as they taste.
-Be a driven individual, always striving to improve & move the business forward.
-Be passionate about great tasting quality fresh food both in & out of work.
-Be flexible & display a proactive, ‘Can Do’ attitude.

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