Head Chef

Job Description – Head Chef

Public Diner Project Background:

The public diner is an exciting new idea – a subsidised restaurant open to everyone offering affordable ‘healthy enough’ meals with an emphasis on local and organic sourcing. The emphasis in a public diner is on public service and delivering public good, not profit. To keep it affordable, it will have a limited menu and canteen-style service, and the food will have an attractive ‘home-cooked’ vibe – plenty of familiar dishes but adding in some tasty veg or whole grains where we can and cutting back on fat and salt without compromising on taste.

About Partnering Operator:

DUSA (Dundee University Students Association) is the partnering organisation for the Dundee trial period of the Public Diner project. As a student’s association our base values and ethos align strongly with the Public Diner project and we are excited to be the operating partner, we have a strong track record in providing value for money in our existing services, investing in our people and playing a vital role in the community which we hope to bring forward into this project.

Purpose:

The purpose of the head chef role is to engage proactively in menu design that provide people a nutritious, quality food offering that will bring people into the venue and create a sense of community. To engage with local farmers and suppliers to be able to provide balanced meals that minimise processed foods.

We’re looking for someone that can implement systems to train and develop young budding chefs, giving them a strong foundation in the kitchen that will help them develop and grow.

Someone that will represent the ethos of what we’re trying to do with the public Diner project in there every day work.

The Person

• Motivated & Passionate about the Public Diner project and aligned to the goals of the project
• Ability to operate autonomously
• Strong sense of social purpose
• Creative
• Strong management skills
• Passion for training and development
• Solution Focused
• Experienced across a range of different cooking styles
• Strong interpersonal skills
• Commercial acumen
• Efficient and productive
• Ambitious
• Flexibility to working hours

The Role

• To oversee the overall operational management of the kitchen including cost control, menu development, Kitchen training and progression.
• Design of menus working towards key dietary guidelines and factoring co-design feedback.
• To be involved with preparation of production of all dishes for cooking and serving in the venue
• To undertake food ordering and stock management.
• To be responsible for venue compliance with HACCP documentation, risk assessments and health and safety regulations, undertaking regular Health and Safety audits.
• To ensure levels of hygiene meet DUSA cleaning schedules and hygiene tasks are completed and recorded.
• To ensure use of food preparation equipment, food quality and presentation meet Menu specifications.
• To assist staff from other venues if required and any other duties that may reasonably be expected.

Qualifications/Knowledge/Experience

• Formal college training or equivalent training programme
• Intermediate Food Hygiene Certificate – desirable
• Minimum 3 years’ experience in all areas of the Kitchen
• Previous supervisory role and experience managing team of staff
• Experience in a volume operation is desirable
• Experience in costing and design of menus
• IT literate

Hours of Work

40 Hours per week, four out of seven days on a rota basis, includes evenings and weekends.