Hours: Average 40 hours per week, 5 days of a 7 day week (as per rota requirements)
Location: Brockhole Visitor Centre, Windermere
Responsible for: Chef de Partie (x 2), Pastry Chef, Commis Chef, KP, (plus any agency / support chefs)
We are completely reinventing our catering and restaurant operation at Brockhole on Windermere, the Lake District Visitor Centre, including a 2 year programme of refurbishment, with the addition of a seasonal (May – September) evening offer. With a new Arts and Craft style restaurant opening for 2018, improvements in our existing café before a full refurbishment for 2019, and new café/cabins in our 30 acre landscaped gardens.
Our beautiful new Garden Room Restaurant and Orangery will serve fantastic table served lunches, beautiful afternoon teas, and great evening meals during the summer months. Our busy café will continue to offer excellent and affordable family food, and our new pop up catering cabins will offer a great selection of grab and go, freshly prepared sandwiches, soups, barbeques and Lakes ice cream. The range of opportunity and potential for an exciting, ambitious Head Chef is enormous.
You will be responsible for leading and motivating the kitchen team to achieve excellent standards in food quality, menu innovation and health & safety practices. You will run Brockhole’s kitchens throughout the busy summer and holiday periods as well as the relatively quieter low seasons to the same exacting standards. Your skills will be key to attracting new customers throughout the year and building a reputation for our new restaurant offer, as well as continuing to provide great choice, quality and value for existing customers. You’re in charge of the kitchen rotas, ordering, stock control and management, invoicing, food cost control and will work together closely with the Catering Manager to prepare seasonal menus and deliver a full range of hot and cold dishes for all the catering outlets at Brockhole. The Head Chef will actively organise and aid in the delivery of all domestic and cleaning activities undertaken in the kitchen and food preparation areas. All regulations relating to Health & Safety and Food Safety law will be observed and supervised by the Head Chef.
You will also be responsible for overseeing the food production for corporate and private bookings and events, including weddings, developing a reputation for great event catering.
Occasionally you may need to deputise in the absence of the Catering Manager and therefore you will be responsible for managing a team ensuring they deliver a friendly and efficient service experience to a diverse range of customers.
You will need to have an NVQ3 or equivalent and demonstrable catering and hospitality experience. You also need to have a sound knowledge of Health & Safety/ Food hygiene issues connected with a café operation.
Your working week will be on average 40 hours per week, working 5 days over 7 including weekend and holiday working
You will need to be hard working particularly during our busy periods, but there is not the usual very late finishes all year round that most Chefs are familiar with. Over the winter period (October –March) we will not be open in the evenings, allowing for earlier finishes, and in 2018 we will be closed for 3 days over the Christmas period, providing a rare opportunity to spend Christmas with family and friends. Opening times will be reviewed for 2019. We can offer you a competitive salary and benefits package which will be discussed on application.
For an informal discussion and to find out more about the role, please contact Michael Vanheste, Catering Manager on telephone number 015394 46601.
We are committed to equality of opportunity and welcome applicants from all sectors of society. If you are an applicant with disabilities who meets the essential requirements of the job, we will interview you.
To apply for this position, please email your CV and covering letter saying why you would like the job and how you meet the criteria detailed above to: HR.email@example.com
Applications should be made as soon as possible as we are looking for a Head Chef to start before Easter.