Description
The Head Cook is responsible for maintaining kitchen quality standards, supporting recruitment, training, and development of kitchen staff, assisting the Restaurant Manager with P&L results including COGS, labor, and operating expenses, and ensuring food safety and workplace health and safety policies are followed. The role requires kitchen or cooking experience in a busy hospitality environment, team leadership and development experience, a commercial cookery certificate or equivalent experience, food safety knowledge, and strong interpersonal and communication skills. Benefits include career growth, a quarterly bonus scheme, a pathway to Restaurant Manager or Franchisee, new product trials and launches, and culinary training.
