Chef - St Leonards-on-Sea

Do you want to provide a legendary dining experience for our guests?

Can you deliver culinary excellence going above and beyond all expectations?

Look no further…

Main responsibilities include:

• Being polite, prompt and friendly to all colleagues and guests.
• Responsible for managing the kitchen labour processes, procedures and operational controls.
• Leading and motivating a team of chefs, whilst remaining driven to complete your tasks and supporting them to complete their own.
• Ensure all ingredients are available for the entire menu matrix including relevant dietary requests.
• Delegation of roles in order to prepare food to menu specifications ensuring that Levy standards and procedures are followed.
• Ability to remain calm during periods of high volume or unusual events.
• Ensure portion control, correct preparation and storage methods to avoid waste.
• Take pride in your business and share agreed standards with your team.
• Inspire those around you to be passionate about food.
• Assist with new team members by giving respectful and encouraging coaching as needed.
• Exceptional standards of hygiene and cleanliness.
• Operating machinery as shown and trained in accordance with company policy.
• Comply with all company and unit policies with regards to Health & Safety, Food safety, Allergens, Hygiene, Manual Handling and COSHH.
• Personally demonstrating that you take responsibility for your own health and safety and that of others.
• Wears personal protective equipment (PPE) as required.
• Enjoy your work, smile and have fun!

Attributes

• Engaging, flexible and friendly in manner.
• Able to communicate effectively with all our customers, clients and colleagues.
• Listen and respond appropriately.
• Min. NVQ Level 2 or equivalent Confidence when meeting and interacting with people.
• Excellent teamwork skills and a proactive, can do attitude.
• Self-assured when working alone.
• Ability to work in a high pressure, busy, fast paced environment.

Requirements Venue Specific’s

• Over 18’s only
• Experience essential.
• Food Hygiene Certificate.
• Casual and based around business needs.
• Must be able to work flexible hours on both weekdays, weekends, and evenings.
• Able to independently travel to venue.
• Competitive rate of pay.
• Meals provided.