Kim Lane our consultant managing the role

Head Chef

Up to £30000.00 per annum plus bonus
  1. Full Time
  2. Head Chef-Kitchen Manager
  3. Harvester
  4. Regional role

Location:

Harvester - Windmill, Coastguard Rd, Littlehampton BN17 5LH, UK
Closing date01.01.9999
Kim Lane our consultant managing the role

At the Windmill - Harvester we recognise that a good Head Chef is a key ingredient to our success. You’ll build a kitchen to be proud of, leading your team to thrive whatever the shift throws at them (not literally!).

Join us at Harvester, the nation's family favourite for feel-good dining. Famous for our fresh rotisserie chicken and unlimited salad bar since 1983. Fancy a fresh start? We want to hear from you.

WHAT’S IN IT FOR ME?
• Quarterly bonus scheme of up to £4,000 annually– we’re all about rewarding the hard work you put in
• Opportunities to grow with lifelong learning and funded qualifications
• This is a suitable opportunity for somebody looking for their first “Head Chef” appointment.
• You will be part of something much bigger than the Windmill - Harvester. As part of Mitchells & Butlers, we are a 44,000 strong team with over 13 brands, the opportunities are endless.
• Love dining out? You'll love it even more with a massive 33% discount across all our brands. Whether its date night at Miller & Carter or family roast at Toby Carvery, we’ve got you covered.

On top of this, we offer a pension; 25 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you.

WHAT WILL I BE DOING? AS HEAD CHEF YOU’LL…
Train, motivate and inspire your team to deliver an efficient food operation
• Be responsible for the kitchen’s financial performance which can lead to attractive rewards
• Oversee food ordering
• Food preparation
• Delivery of operations
• Manage a team
• Stock control
• Always conform to health and hygiene regulations

WHAT DO I NEED?
It takes a mixture of ingredients to make the perfect dish, and a top Chef to bring it all together. You’ll...
• Be a seasoned pro in managing a kitchen
• Have mastered the art of working with a branded menu
• Pride yourself on food quality and hygiene standards
• Train, develop and grow your team to smash targets together
• Be ready for anything that the shift throws at your team (not literally!)

We know hospitality can be hard work, but it’s super rewarding. As a team at the Windmill - Harvester, we always pull together with smiles on our faces. We know it’s a cliché, but it really is the people that make it so worthwhile. When you join us, you become part of our work family, all 44,000 of us up and down the country.

You don’t have to take our word for it. Take a look on social @Mitchells&ButlersCareers and find out what it’s like to work with us from our teams. 

jobs

jobs with similar ingredients

Head Chef - Live in accommodation

Salary

Up to £32000.00 per annum plus bonus

Location

Harvester - Beulah Spa, 41 Beulah Hill, London SE19 3DS, UK

Hours

Full Time

Departments

Head Chef-Kitchen Manager

Brand

Harvester

Vacancy Type

Regional role

** DEFAULT listwidget.vacancypartial.description - en-GB **

We are looking for a Head chef with a proven track record who has great leadership skills. As Head chef, you will have a real drive to exceed expectations. If you’re an enthusiastic Head chef who love

** DEFAULT listwidget.vacancypartial.reference - en-GB **

1049340

** DEFAULT listwidget.vacancypartial.expirydate - en-GB **

1/1/9999

Hazel Laughey

** DEFAULT listwidget.vacancypartial.author - en-GB **

Hazel Laughey
Hazel Laughey

** DEFAULT listwidget.vacancypartial.author - en-GB **

Hazel Laughey
Find out more Add to shortlist
Head Chef

Salary

Up to £27375.00 per annum plus bonus

Location

The Kenilworth - Edinburgh, 152-154 Rose St, Edinburgh EH2 3JD, UK

Hours

Full Time

Departments

Head Chef-Kitchen Manager

Brand

Nicholson's

Vacancy Type

Regional role

** DEFAULT listwidget.vacancypartial.description - en-GB **

At the Kenilworth we recognise that a good Head Chef is a key ingredient to our success. You’ll build a kitchen to be proud of, leading your team to thrive whatever the shift throws at them (not liter

** DEFAULT listwidget.vacancypartial.reference - en-GB **

1139818

** DEFAULT listwidget.vacancypartial.expirydate - en-GB **

1/1/9999

Find out more Add to shortlist
Head Chef

Salary

Up to £32000.00 per annum plus bonus

Location

South Croydon - Toby Carvery, 415 Brighton Road, South Croydon CR2 6ES, United Kingdom

Hours

Full Time

Departments

Head Chef-Kitchen Manager

Brand

Toby Carvery

Vacancy Type

Regional role

** DEFAULT listwidget.vacancypartial.description - en-GB **

At Toby Carvery - South Croydon we recognise that a good Head Chef is a key ingredient to our success. You’ll build a kitchen to be proud of, leading your team to thrive whatever the shift throws at t

** DEFAULT listwidget.vacancypartial.reference - en-GB **

1132522

** DEFAULT listwidget.vacancypartial.expirydate - en-GB **

1/1/9999

Steven Miles

** DEFAULT listwidget.vacancypartial.author - en-GB **

Steven Miles
Steven Miles

** DEFAULT listwidget.vacancypartial.author - en-GB **

Steven Miles
Find out more Add to shortlist
--posts

Our stories

Senior Food Development Manager, Daniel Wilkes
What it’s like to have one of the tastiest jobs in the business

** DEFAULT postresults.teaserlabel - en-GB **

Kitchen

** DEFAULT postresults.contenttypelabel - en-GB **

Blog

** DEFAULT postresults.publishdate - en-GB **

1/7/2020

** DEFAULT postresults.summarylabel - en-GB **

     Senior Food Development Manager, Daniel Wilkes, reveals what it’s like to have one of the tastiest jobs in the business. In every kitchen across our 1,700 pubs and restaurants, our chefs serve up delicious dishes daily - with a little help from our Food Development Team. It may be behind the scenes but it’s one of the tastiest jobs in our business!     44 Working in this team means you have to know your onions from your shallots! The team work behind the scenes to ensure that the product sourcing, training and supply chain behind the operation means that the dishes they have dreamed up, then get delivered to happy guests in our pubs and restaurants across the country.Daniel Wilkes, Senior Food Development Manager at Mitchells & Butlers, explains the process of making sure a dish is perfected before it makes it to a customer’s plate. “The team and I tend to work on a brief for a particular topic such as a summer menu for one of three brands that I work on; Toby Carvery, Harvester and Stonehouse Pizza & Carvery. Upon receiving the brief, we then work up a proposal and prepare initial ideas for the menu, with costings.”Once that is completed, the team then spends time cooking, developing and refining these dishes, so they can be presented to the brand teams in a variety of food shows to gather feedback. Daniel explains that the dishes they create are often unique to the individual brand, “Working in our Food Team, we make sure that the dishes that get developed by our Development Chefs, reflect the brand, kitchen facilities and food skill levels of the team who will be serving up the dishes to our guests. I think it is really important to create unique dishes for our brands that you can’t get anywhere else, from the jerk ribs in Harvester to the miso rice bowl in All Bar One. Dishes like these showcase the chef’s skill and flair and can often become iconic dishes with our guests and teams.”In addition to developing the menu items, the team looks for ways to tap into the latest dining and consumer trends and looking at ways to adopt them for each brand. “We regularly research trends and gather inspiration from all over, to try and understand the appropriate time for a flavour, trend or dish to land in our market.”Daniel’s job involves constantly tweaking and improving dishes and subtly evolving each brand to keep pace with trends, but when a brand needs a complete refresh, Daniel and his team play a major part. “One of the most exciting projects I worked on recently was ‘Harvester 2020’. Our team worked tirelessly for a year, looking at every aspect of the dining experience starting with the menu, even researching bespoke crockery, glassware and uniforms. We worked together with the Harvester Team to build something really special that has moved the brand on tremendously.” Although not one to pick favourites, Daniel explains that he is very proud of one particular development, “I’m really proud of our new extensive ribs section that is on our main menu. We showcase regular ribs, large racks, 1kg smoked racks, half kilo beef ribs and my favourite, the jerk spiced ribs with spiced rum BBQ sauce!”For Daniel, there is no better feeling than creating dishes that go on to become successful that chefs enjoy cooking and guests enjoy eating. However, it’s not just the Food Development Team that are at the steering wheel of the menus at Mitchells and Butlers, as we regularly host ‘takeover days’ for each of the pubs and restaurants, where our Retail Support Team can also have their say on the dishes they will be serving up to their guests.And spending his work hours surrounded by food hasn’t put him off, in fact Daniel often experiences his dishes as a guest by visiting his local Stonehouse to treat his family to a pizza and sometimes may even indulge in his guilty pleasure - a midweek Toby Carvery roast!

** DEFAULT postresults.teaserlabel - en-GB **

Find out more
Jess Birch

by

Jess Birch

Jess Birch

by

Jess Birch

Simon Whitfield, Kitchen Manager
The opportunities a kitchen career with Mitchells & Butlers can unlock for you...

** DEFAULT postresults.teaserlabel - en-GB **

Kitchen

** DEFAULT postresults.contenttypelabel - en-GB **

Blog

** DEFAULT postresults.publishdate - en-GB **

1/6/2020

** DEFAULT postresults.summarylabel - en-GB **

  Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality.      133 When did you join Mitchells & Butlers and why did you join?I think it was 13th August 1989 when I started at Mitchells & Butlers. I joined straight out of school. I was not very academic and wasn’t much for the classroom, so the on the job training really appealed to me. How does it feel to reach 30 years of service?Old! But seriously, I feel very proud of the fact I have achieved this. Originally It was my intention to only stay for a couple of years while I trained. But honestly, I really don’t know where the time has gone. It feels like yesterday was my first day. Tell us a little bit about your career journey.I started out training to be a Grill Chef and learned the basics of running the kitchen. After I learned the ropes, I was promoted to be a Second Chef and a few years later I moved into the Head Chef role. During this time, I branched out and learned how to run the bar and restaurant so that I could work in every department. I then progressed into the Assistant Manager role, and it was during this time I started working in different businesses, gaining valuable experience.After a few years of working in different businesses, I decided I wanted to settle in one business. So, when the Kitchen Manager job was available at Toby Carvery Festival Park I came back and have been working with the team since 2005. Since then, I made the jump to become an Accredited Kitchen Manager. What has been your favourite moment over the last 30 years?There have been so many but meeting my partner and the mother to our 2-year-old son was the best. Also, I’ve made so many lifetime friends over the years. What is it about Mitchells & Butlers that has made you want to stay for 30 years?For me, the people have been the most important thing. The guys I have worked with over the years have become family really. Lifetime friends that support you through thick and thin, the good times and the bad. Because of them sometimes it didn’t even feel like work, it’s more of a hobby you get paid for.Also, company stability. I have never been out of work, worried about money and the job has paid for me to travel the world with my mates. It’s paid for my home and the life me and my family have today. What’s your favourite part of your role now?The variety of being an Accredited Kitchen Manager is great. I’ve been able to get involved in so many different parts of the company, whether that’s helping other restaurants, training the next generation of Kitchen Managers, or working with Alison Bradbury, Head of People, on Kitchen retention in Toby Carvery. I’ve even been able to help pilot for new menus. What would be your advice for someone looking to pursue a kitchen career?Be prepared to work hard. If you pick a kitchen role then don’t accept second best. Be a team player and most importantly look after your team and they will look after you. Some of my best team members have been with me for 15 years. To find out more about kitchen opportunities at Mitchells & Butlers, head over to our kitchen roles.

** DEFAULT postresults.teaserlabel - en-GB **

Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality.

Find out more
Jess Birch

by

Jess Birch

Jess Birch

by

Jess Birch

 

job search