Job title:                   head chef at re:centre.
Reporting to:            General Manager
Responsible for:      Kitchen Staff
Timetable:                Full Time
Re:Centre is a new concept opening on the Thames Path where visitors can find a sanctuary of rest and reflection – a space to connect to ourselves and others in an authentic and balanced way. In this fast-paced and action-oriented world, it is here we are able to find a connection to ourselves, to others around us and to our innate inner creative flow.
The space will comprise of a rental workshop space, a seasonally run artist programme, a yoga studio, café, event and exhibition hall, treatment rooms and a rest area.
The café/restaurant overlooks the river and has both indoor and outdoor seating areas. Our key approach is offering sustainable, seasonal fare - with a focus on seasonal, and as far as possible, local produce. Our mission to be sustainable has led us to the decision to be meat-free, but we would like our candidate to show consumers inventive, exciting and celebratory ways of cooking seasonal produce that encourage people to eat less meat, and focus more on the bounty of seasonal produce on our doorstep.
Purpose of the Job/ Principal Duties:
This key individual must be a responsible and reliable individual who has a keen interest in healthy and balanced food.  The café will feature simple, tasty, seasonal dishes with an emphasis on fresh, sustainable, ingredient-led cuisine.  We are looking for an experienced and qualified Head Chef to organise the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality is always maintained.
Responsibilities

Control and direct the food preparation process and any other related activities.
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings in line with seasonal produce.
Approve and “polish” dishes before they reach the customer.

Plan orders of equipment or ingredients according to identified shortages.
Control costs without compromising standards and customer experience.

Help with any necessary duties before orders go out (packing up, labelling)
Complete daily paperwork and follow health and safety procedures.
Be fully in charge of hiring, managing and training kitchen staff.
Estimate staff’s workload and compensations.
Maintain records of payroll and attendance.
Comply with nutrition and sanitation regulations and safety standards.
Foster a climate of cooperation and respect between co-workers.
Respond quickly and positively to changing requirements whether within the department or outside in order to meet business demands.

Requirements

Proven experience as Head Chef
Exceptional proven ability of kitchen management.
Ability in dividing responsibilities and monitoring progress.
Outstanding communication and leadership skills.
Up-to-date with culinary trends and optimized kitchen processes.
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training.