Role: Head Chef 
Salary: up to £45,000
Location: Cumbria, UK

Achieve Hospitality are delighted to be working with our fantastic client who are based in the Cumbria area.

A fantastic opportunity has arisen for a Head Chef to join their team.
As the Head Chef, you will work closely with the clients Executive Chef to manage the daily operations of the kitchen. Your role combines culinary expertise, leadership, and a dedication to maintaining high kitchen standards. You will guide and support the Kitchen Team, fostering their growth and development while ensuring exceptional service to valued guests.

To be considered for the role you must have/be:

• Proven experience in a kitchen leadership role.
• Strong problem-solving skills and the ability to work independently and as part of a team.
• Adaptability to changing environments and diverse workloads.
• Diligent attention to detail and effective communication skills.
• Innovative thinking and a passion for contributing to the estate’s development.
• A customer-centric attitude, excellent customer care, and communication skills.
• Flexibility to adapt to varied duties, extended hours, and a shifting schedule.
• Ability to collaborate across departments and work as an integral part of our team.

Role Responsibilities are but not limited to:

• Ensure adherence to quality, hygiene, and cleanliness standards within the kitchen.
• Oversee and direct food preparation and service, ensuring items are prepared to recipe and specification.
• Provide supervision, guidance, and support to kitchen colleagues, fostering a positive team environment.
• Maintain open communication with the kitchen team and your line manager to ensure ongoing support and collaboration.
• Prepare and deliver training and development plans for staff, offering guidance and support where needed.
• Stay updated on culinary trends and kitchen processes, proposing innovative solutions to enhance our offerings.
• Build and maintain strong supplier relationships, focusing on product origin, sustainability, and environmental impact.
• Manage inventory and stock ordering to meet operational needs.
• Deliver on budgeted financial KPIs including gross profit margins, payroll costs, and revenue generation.
• Oversee kitchen equipment maintenance and coordinate repairs as required.
• Address staff-related issues, such as sick leave and attendance, and implement disciplinary measures when necessary.
• Develop new dishes and revamp menus to attract a wider clientele.
• Ensure kitchen productivity aligns with delivering excellent service and exceptional dining experiences to our guests.
• Ensure kitchen productivity aligns with the wider company strategy.