<p>JOB DESCRIPTION</p><p>Job Title: Head Chef Department: Catering Responsible To: General Catering & Bars Manager Responsible For: Kitchen Team; Sous Chef, Chef De Partie, Commis Chef, Apprentice Chef, Kitchen Assistants Purpose: To devise, produce and manage the delivery of creative and flexible catering for the Sheffield Theatres Trusts’ venues, comprising Crucible Corner and Café Crucible together with functions and events in the Crucible and Lyceum Theatre buildings. </p><p>Responsibilities:  Create and cost menus for Sheffield Theatres’ venues that meet and exceed the budgeted GP.  Responsible for ensuring health, safety and hygiene standards are maintained. Undertake and adhere to risk assessments in all kitchen and customer delivery areas.  Produce excellent and consistent food standards at all times meeting customer expectations.  Performance manage and develop the kitchen team including structured reviews and training.  Maintain stock levels in all kitchen areas ensuring efficient stock rotation and avoidance of waste.  Responsible for regularly negotiating with external suppliers obtaining best price for food purchases without compromising quality and using local suppliers where viable.  Maintain and monitor all kitchen equipment and report any faults. General  As a term of your employment you may also be asked to undertake other such appropriate duties as and when required of you, as well as being asked to work flexible hours to suit the operation of the organisation  Comply with the organisation’s dress code which may change from time to time including appropriate kitchen work clothing.  Participate in all training and development initiatives as required to include being trained in first aid, fire marshalling and the use of a defibrillator.</p><p>Page 1 of 3 Head Chef JD 0118 PERSON SPECIFICATION/ COMPETENCIES</p><p>Essential:  Proven Head Chef, with significant experience in meeting sales targets within clear GP guidelines in a professional working kitchen.  NVQ Level 3 professional chef’s diploma (or equivalent) together with Food Hygiene Certificate.  Experience of creating and developing menus using freshly prepared ingredients.  Experience of maintaining high standards and implementing effective procedures for food preparation and service delivery.  Experience of managing, developing and training a kitchen team.  A team-player who has the ability to communicate effectively with people at all levels both internally and externally.  Ability to work effectively within a busy environment including having a high level of attention to detail.  Good ICT skills, including working knowledge of Microsoft Office’s Word, Excel, Outlook.  Excellent written and verbal communication skills including a good standard of written and spoken English.  Excellent organisational skills. </p><p>Desirable:  Enthusiasm for and interest in theatre and performing arts.</p><p>MAIN TERMS AND CONDITIONS</p><p>Salary: c£27k per year</p><p>Probation Appointment is subject to satisfactory completion of 6 months probation. </p><p>Hours: Nominal weekly hours are 40 excluding meal breaks. In addition you will be required to work such hours and/or days, including weekends and public holidays, as are needed to fulfil the requirements of the position; typically working 11.00am to 8.00pm over 5 weekdays including regular Saturdays and only occasional Sundays (e.g. Snooker and Christmas). </p><p>Holidays: Holiday entitlement is 5 weeks 4 days per year increasing by a day each year up to a maximum of 6 weeks 4 days after five years’ service. This holiday entitlement includes Public Holidays.</p><p>Page 2 of 3 Head Chef JD 0118 Pension: On successful completion of your probation you are eligible to join a defined benefits pension scheme (The People’s Pension) with an employer contribution of 3.5% of basic pay and a minimum matching employee contribution. During your probation you will be auto enrolled into The People’s Pension in accordance with statutory deadlines and contributions. There is an option to make pension contributions via salary sacrifice.</p><p>Page 3 of 3 Head Chef JD 0118</p>