Head Chef - Greycoat Lumleys : Job Details

London-based food and events company who transform events into experiences using food, artistry and the power of people. Fuelled by brilliant people and inspired by bold flavours, we take a full flavour approach to feasting and to life.

We believe in the power of food for positive change: the greater the celebration, the greater our pledge to the world.

We are looking for a driven, experienced and creative head chef to join our rapidly growing company. Our ideal candidate will have a passion for global cuisine, and the ability to apply this to menu design with confidence. The right candidate will have a keen eye for detail not only when it comes to presentation and plating but also from a business perspective, with ability to cost recipes effectively and stick to company financial targets.

This is a fantastic opportunity for someone with management experience who wants to develop a fun and skilled full-time kitchen team of four. Alongside the full-time team we have a roster of very skilled freelancers who require significant guidance in order to ensure our food offering is always in keeping with the meticulous standards we set ourselves.

As head chef you will be responsible for the following roles:

Menus

• Developing new seasonal and bespoke menus alongside the executive chef, with assistance from the kitchen team.
• Encouraging other chefs to create and design new dishes for menus.
• Ensuring the sales team are trained on said menus, and all relevant allergen information is up to date.
• Menu copy, recipe writing and costing should be completed alongside idea generation.
• Quarterly food photoshoots. Designing dishes and working with the creative team to achieve incredible shots for marketing.

Management

• Creating a professional and positive working environment in the kitchen at all times.
• Day to day running of the kitchen team, with significant help from the sous chef. This involves the hiring and training of freelancers when required.
• Fortnightly meetings with each member of the kitchen team, weekly meetings with the executive chef.
• Training the kitchen team on all new dishes, ensuring there is full understanding of exactly how each dish should be made and presented.
• Compiling of the weekly rota in advance, and ensuring all events are staffed with chefs of an appropriate level.
• Continuing to improve kitchen processes in an effort to promote a completely sustainable and efficient approach to food production.
• Regular checks on kitchen cleanliness and stock management.
• Reliably liaising with the events and sales team regarding calendar weeks that are approaching capacity.
• Management of all Food Safety documentation to the highest standard using NCASS.
• Ensuring that all of the full-time team are trained in an appropriate manner using NCASS.
• Understanding company financial goals, GPs and always striving for the success of the brand.
• Suppliers
• Assisting the executive chef in the sourcing of artisanal suppliers, offering produce a cut above the rest.
• Ensuring we work with a diverse range of suppliers.
• Continuously working with suppliers to better understand provenance of produce, and ensure we are working as sustainably as possible.
• Assisting the sous chef with ordering when required and making sure produce is ordered efficiently to prevent food waste.
• Events
• Ensuring that every team heading out to an event is appropriately trained on their menu, client and venue.
• Ensuring that every dish that leaves the kitchen is of the highest quality, both in taste and appearance.
• Running large teams of staff on site at big events, ensuring a smooth service.
• Demonstrating a good understanding of service styles and implementing varying options when appropriate.

The right candidate will demonstrate the following:

• Passion and love for food, with in depth knowledge of traditional dishes.
• Innovation and creativity.
• Positive and enthusiastic attitude.
• Ambition and drive.
• Excellent communication skills.
• Compassion.
• Committed to delivering a high standard of customer service.
• Flexibility to respond to a range of different work situations.
• Ability to work on your own or as part of a team.
• Excellent leadership skills.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.
• Passion for contributing to charity and social enterprise.
• Understanding of where we can improve to become a more environmentally efficient kitchen, and enthusiasm to aid the company in its sustainability goals.

Benefits:

We are hoping to hire a candidate who can see a long future and we are willing to really invest in their training and development.

• Compatative salary £48,000 basic + Over time + Benefits.
• Annual bonus.
• 31 days holiday allowance.
• TOIL & paid overtime.
• Expense card.
• Staff F&B discounts.
• Company pension.
• Classpass membership.
• More Happi coaching.
• Employee Assistance Programme (24h).
• Team away days and evenings out.
• Annual company trip.
• Vibrant lunch at the unit every day, plus refreshments.
• Supplier visits including bakery and butcher.
• Maternity/paternity leave scheme.
• Bonus holiday allowance during quieter periods.

Required skills and qualifications:

• Formal culinary training.
• 7+ years catering/restaurant experience.
• Extensive food knowledge.
• Excellent organisational skills.
• Particular attention to detail.
• Ability to work under pressure.
• Self-motivated, creative, problem-solving skills.
• HACCP training and hygiene certificate Level 2 minimum.
• Enthusiasm for discovering and working with new ingredients and global cuisines.