Overview
Location: Caldecotte Lake Drive, Caldecotte, MK7
Salary: Up to £30,000
Title: Head Chef
Location: Milton Keynes
Salary: Up to £30,000
Benefits:
- 28 Days holiday including bank holidays
- Plus your birthday off
- 3 volunteering days
- 3 days grandparent leave.
- 24 weeks' enhanced maternity leave
- Secondary carer leave
- Wedding/commitment day leave.
- Free meals on shift.
- Bespoke training and development opportunities
- Apprenticeships opportunities for all experience levels
- Pension and life insurance.
- Discounts available from HAPI app, from high street shops to holidays & cinema.
- Wellbeing hub.
- Access to employee assistance programme.
- Cycle to work scheme.
Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.
We have an exciting opportunity for a collaborative, inclusive and passionate Head Chef to join our team
You will be responsible for the food operation/managing the kitchen for a busy call centre business as part of a total team of 6. You will have a commis chef to support you & will be working closely with the location manager. Site population fluctuates between 600-1000 in a 24 hour period. We serve on average 90-130 hot meals per day at lunch time. Breakfast is steady with our Friday full English cooked offer being very popular. We are open from 7.30 – 4.00pm for all day grazing. This role is a great opportunity for a sous chef looking for their first head chef role.
This is a fantastic opportunity for a skilled Head Chef to make a name for themselves within the food service industry and be a part of setting the new standard for workplace hospitality.
WHAT WILL KEEP YOU BUSY:
- Plan, prepare, cook and present food to the standards required
- Ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
- Control portion size and monitor waste
- Ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures
- Maintain records relating to food production activities and supplier information
- Ensure Health and Safety and Food Safety Standards are maintained in line with company policy
- Set objectives and be responsible for the day to day running of the kitchen
- Assess employee performance and recognise training needs and potential as appropriate.
- Hold team meetings on a regular basis to communicate targets, standards required and company and client information
WHAT YOU BRING TO THE TABLE:
- Display a real passion for food
- Good secondary education
- NVQ qualification or equivalent
- Excellent craft skills background
- Successful progressive background in catering
- Basic and Intermediate Food Hygiene Certificate
- Strong Supervisory experience
- Ability to display a real passion for food and customer service
