Head Chef

Head Chef
The Head Chef will work closely with the Executive Chef, F&B Management and Events Teams to ensure the smooth running and success of our Menus across the business, including Rucola, Cafe and In-house Events. Sustainable procurement practices are our focus. You will form an important part of the Kitchen management team, supporting all aspects of the operation and build strong working relationships across the The Conduit.
Responsibilities & Key Duties
Ensure all culinary staff and kitchens are properly organized, coordinated, controlled and run smoothly, ensuring the highest possible quality of product and service.
Actively support menu development for Rucola, Events and the members areas, by promoting and trialing new dishes which are fully costed, priced within budget, and work with existing suppliers to source sustainable ingredients
Develop, promote and maintain relationships with partners in our supply chain.
Work closely with the purchasing team to deliver the targeted cost of sales and maintain appropriate stock levels
Participate in menu tasting presentations for internal Management and potential clients
Help work towards our aim of achieving a zero waste and plasticfree kitchen
Work with Operations/Programming team to create an unrivalled Members Event Programme, with the goal of engaging members in all things food and drink.
Provide regular balanced and nutritious staff meals/menu
Participate in any internal and external meetings as required, alongside The Executive Chef, or lead them in their absence.
Ensure proper care of all equipment. All broken and damaged equipment should be reported to the Facilities department with appropriate follow up
Administrative and HR - Supporting Executive Chef
Ensure admin functions such as payroll, scheduling, evaluations etc are carried out as required
Attend and coordinate regular team department meetings
Ensure all Kitchen team understand HR objectives and provide training and support as needed
Assist in the creation of all back of house-training manuals, SOP and tasting notes
Assist with Kitchen absences, grievances, disciplinary action, underperforming performance reviews and terminations, in conjunction with the HR department
Responsible for fostering a positive and nurturing atmosphere for staff
Work professionally and collaboratively with all front of house F&B staff, as well as all staff within the Club
Attend leadership meetings as a senior manager to ensure a smooth-running Club and positive Club atmosphere
Support with sourcing, interviewing and hiring of all back of house culinary staff
Accounting and Finance
Assist in the development of annual budgets and targets for Food operations and work toeards always achieving targets
Understand financial performance to ensure business profitability is in line with business goals and develop strategies to influence appropriate action on problem areas
Assist with all purchasing, receiving and inventory practices for Back of House F&B operations
Ensure work areas are properly staffed according to business needs without incurring unnecessary overtime.
Health & Safety
Comply with all statutory and company health and safety, fire, bomb and security regulations.
Ensure all precautions are taken to safeguard against incidents for areas under your supervision.
Identify HSE training as required
Maintain up to date allergens records and revise as needed.
Ensure all statutory health and safety laws are adhered to. High standards of cleanliness must be a high priority throughout the back of house
Keep abreast of any changes and developments in food hygiene or health and safety law. Update and control Food Alert portal (Alert 65) and make sure that all senior members of the team are trained and able to use the system in case of EHO visit.
Key Characteristics
Above we have listed the skills we would like the Head Chef to have. Below speaks more about the individuals abilities to match our company culture:
Is a natural leader, who leads by example, and with enthusiasm, to build trust and respect in the team.
Drives and motivates the team to consistently achieve high quality food offer.
Is creative and aware of new and emerging food trends that would suit our clients
Views individual differences as a way to build new ideas and innovations
"Owns" problems rather than blaming them on others
Encourages feedback on own behavior
Aligned and committed to the vision of The Conduit and constantly looking for ways in your role to achieve our mission.
Skills & Experience
At least 12 months at Head Chef level, in a position that covers Events as well as restaurant delivery.
Ideally hold current Level 3 Food Safety Certificate
Have extensive knowledge and interest in plant driven/ vegetarian menu concepts and sustainability.
Experience in working in a low or zero waste kitchens aligning with our low waste mission of operation
A working knowledge of Harri, or similar scheduling portal would be a distinct advantage.
Preferably degree level education in Hotel or Catering Management
Excellent written and oral communication
Excellent organizational skills
Comprehensive knowledge of current Health & Safety legislation, and possessing the skills to uphold these standards in the work place.

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