Job Title: Culinary Leader
Chef leadership and vision are essential to turning raw ingredients into a menu that reflects our food ethos of sustainability and minimal waste. This requires maintaining a nose-to-tail approach with proteins while utilizing seasonal ingredients sourced from local producers to provide guests with exciting dining experiences based on market expectations.
A natural leader is required for the kitchen and restaurant team, managing inventory, maintaining a clean and safe working environment, tracking costs, and juggling various tasks. Strong communication skills are necessary for engaging with customers, sharing stories behind dishes, and fostering connections with diners.
Prior experience in a similar role is important, but we'd consider a talented Sous Chef looking to advance their career. The ideal candidate will be motivated, demonstrate consistent culinary flair, and show an ability to adapt to trends and changes.
Key Responsibilities:
* Maintain a high-quality menu reflecting our food ethos
* Lead the kitchen and restaurant team to achieve exceptional standards
* Sources seasonal ingredients from local producers
* Engage with customers and share the story behind dishes
* Manage inventory, track costs, and maintain a clean and safe working environment
* Develop and implement new recipes and menu items
* Stay up-to-date with culinary trends and adapt accordingly
Requirements:
* Experience as a Head Chef or equivalent role
* Strong leadership and communication skills
* Ability to manage inventory and track costs
* Familiarity with local producers and seasonal ingredients
* Passion for sustainable and responsible food practices
* Adaptability and ability to learn quickly
Benefits:
* Opportunity to lead a dynamic kitchen team
* Chance to develop and implement new menu ideas
* Collaboration with local suppliers and farmers
* Contribution to a positive work culture and community