Production Park is a unique support environment for the live events industry, one that unites technology, creative spaces, and education. Centr Stage is the hub in the centre of the Park, where everyone meets to eat, drink, network and socialise.

 The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is always maintained at the highest level. This role is very much hands-on, requiring attention to detail and a positive work attitude.

 Responsible to: Café & Hospitality Manager

 Main Tasks:

1. Supervise & Preparation of all food.

·        Ensure all food is prepared as per food preparation requirements.

·        Ensure meals are produced on time, and enough are available for the various areas.

·        Maintain stock levels of all kitchen supplies.

·        Prepare daily cakes, bakery, and dessert when necessary.

·        Be available for functions as they arise to ensure that the food is prepared and served as required.

2. Oversee and supervise all kitchen staff / catering staff

·        Ensure all staff are aware of their duties and what is expected of them.

·        Teach new staff skills they require to perform their roles to the required standard.

·        Delegate duties to kitchen staff as per the menu requirements

·        Oversee and monitor the work of kitchen staff to ensure all tasks are done as required.

·        Give staff feedback on their performance to enable staff development.

·        Create rotas and working patterns for all kitchen and catering staff for events and café bar, liaising with payroll when required

3. Kitchen Management

·        Ensure wastage is minimised by careful supervision of food preparation methods.

·        Ensure proper hygienic storage methods are utilised to prevent food loss.

·        Oversee the ordering and control of stock levels & inventory.

·        Menu & equipment maintenance planning.

·        Implement practices to minimise food waste.

·        Keep track of costs / budgets ensuring as efficient as possible

4. Ensure catering staff are always working safely

·        Ensure staff are aware of and always follow safe work practices.

·        Assist other staff in the cleaning of the kitchen at the end of the shift if necessary.

·        Ensure his/her own workstation is always kept clean and hygienic.

·        To abide by all company and legal food safety standards.

·        To ensure that all team members hold, or receive, food hygiene training.

·        That all new procedures comply with food safety policy.

·        All Employee relations issues are dealt both professionally and legally in a fair and reasonable manner.

·        Must attend all H&S, Fire and Food Training (if necessary) as directed by designated Line Manager.

·        Comply with COSHH adhering to strict protocols.

·        Understand the importance of adhering to company policy with reference to Hazard spotting, first aid reporting, and reporting accidents.

·        Work in co-operation with the departments. Develop and maintain effective working relations with colleagues.

Skills required for the role:

·        Highly motivated with good organisational and communications skills

·        The ability to work in an ever-changing, fast-paced environment

·        A keen eye for detail

·        Good relationships skills

·        Develop team engagement, inspire, and motivate to create a great working atmosphere

·        Knowledge of health and safety regulations related to food and beverage service

·        The ability to handle feedback in a professional manner and implement any necessary changes/improvements

Salary: £32k – 35k

Working Pattern: Full time – 40 hours per week

Benefits of joining Production Park:

• 25 days holiday + Bank Holidays

• Pension

• Company Sick Pay Scheme

• Life Assurance

• Enhanced Paternity Package

• Employee Assistance Programme

• Employee Lunches Provided

• Cycle to Work Scheme

• Free Car Parking

• Staff development and training opportunities