Head Chef with a minimum of 3+ years experience required to cook and manage a large kitchen and brigade of 16+ in a busy 130 cover marina based mixed cuisine restaurant in Southampton.
Minimum 5 day, 48 hour week contract.
The successful applicant will be responsible for the day to day management of all aspects of his department including stock control, menu planning, supplier negotiations, G.P's, rota's and staff hire.
£30,000 per annum with a generous tiered stocktake bonus for achieving kitchen G.P. plus tips.
Position available from mid July.