Head Chef – The Fox at Oddington - Moreton-In-Marsh
Due to the recent purchase and upcoming refurbishment, we are looking for a talented and creative Head Chef to join us and reopen The Fox at Oddington, with work due to be completed later this year.
Competitive Salary plus bonus scheme.
This is a fantastic opportunity for ambitious Head Chef or Sous Chef looking to lead their first kitchen, to join an exceptional group business already well established in the local area.
Owned and operated by the team behind Daylesford Farm and The Wild Rabbit in Kingham, The Fox will offer a high quality modern “gastro” pub menu of hearty British classics coupled with contemporary seasonal dishes utilizing the wood-fired oven and grill. We will be championing local artisan producers, fine wines and an extensive range of craft beers and cocktails.
About the Role
As our Head Chef, you will be a natural leader who communicates clearly and confidently with their teams. You will be responsible for driving the quality and consistency of the all-day food offering and working alongside the Management team to maintain high levels of service. As well as designing and executing the menu, you will be responsible for budgets and margins as well as H&S within the kitchen.
We are looking for a Head Chef who is an excellent people manager as well as a talented Chef. An ability to coach and develop teams is a must. You must be approachable with the ability to think on your feet. Set clear targets for your teams and manage their performance accordingly, delivering on-going feedback and training as required.
- Create an ever-evolving seasonal man, championing local produce to its full potential
- Maintain a high standard of customer service
- Manage the kitchen rota effectively to deliver labour targets
- Manage the kitchen ordering to ensure full availability minimum waste & delivery of budgeted G.P.
- Develop, train and coach your team through appraisal and ‘training and development’
- Ensure all store comply with Health & Safety and Food Safety legislation
Ideally, you’ll come from a high volume, good quality independent gastro or casual dining background, with experience leading a team of approx. 10 chefs. You’ll be experienced working in a 7 day a week food operation as well as maintaining consistency at high volumes. Experience creating and costing menus is essential.
If you would like to be part of this exciting project – we would love to hear from you.