New role to head a busy kitchen, 40 hours a week, with some shorter days and some weekend work; 140 – 200 covers per day, a mix of fresh and prepared food.
3 chefs and two support staff; must be great at supporting staff and offering ongoing training and development opportunities.
You will also be responsible for rotas, stock and the continued development of the kitchen, customers and the venue as a whole.
Experience is key as is ambition and hard work.
Must committed long term; to interview asap.