Head of Kitchen Operations

2 weeks ago


Stevenage, Hertfordshire, United Kingdom Fresh Recruit Ltd Full time
About the Opportunity

We are excited to offer a rare opportunity for a skilled Sous Chef to join our team at Fresh Recruit Ltd in Stevenage. This role offers a chance to work in a dynamic and prestigious club, creating exceptional dining experiences for our members, while developing your career as a senior culinary leader.

Key Responsibilities:

  • Assist the Head Chef in menu development, incorporating seasonal ingredients and catering to diverse dietary needs.
  • Take charge of kitchen operations in the absence of the Head Chef, ensuring seamless food preparation, cooking, and plating, maintaining the highest standards of quality.
  • Implement effective stock rotation practices to minimize waste and optimize cost control, ensuring the kitchen runs efficiently.
  • Maintain strict adherence to food safety and sanitation protocols, including proper handling, storage, and disposal of food items, upholding the highest standards of hygiene.
  • Deliver outstanding service to members, creating unique dining experiences for special occasions and events held at the club, exceeding expectations.

Person Specification:

  • Level 1, 2, and 3 Food Safety Awards.
  • Level 2 Health & Safety in the Workplace qualification.
  • A minimum of 2 years' experience as a senior chef de partie or higher.
  • Awareness of manual handling procedures.
  • Familiarity with COSHH guidelines.
  • Excellent communication skills, attention to detail, and strong numeracy abilities, with the capacity to work independently.

Benefits:

  • 25 days annual leave.
  • Free meals for team members.
  • An Employee Assistance Program for mental wellbeing support.
  • A flexible schedule with 40 hours per week, with primary operating hours between 9am - 5pm, including some weekend shifts.

The salary for this position is estimated to be around £32,000 per annum, commensurate with industry standards for a Sous Chef in the Stevenage area.


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