Head Chef

The Company
Birchgrove is an innovative build-to-rent operator, exclusively for the over 65s. We bring purpose to our work and make a meaningful difference to the lives of our colleagues and our customers. We put our colleagues and residents at the heart of everything that we do and love to make a difference.
Birchgroves Ayrton House is located on the site of the iconic Medical Research Institute and will offer 60 self-contained, purpose-built apartments with breath taking views of the picturesque Totteridge Valley countryside.

Why Work for us
Opportunity for growth: We are committed to fostering professional development and providing opportunities for growth investing in our employees career progression.
We foster a collaborative and innovative culture where ideas are valued, and creativity is encouraged. We believe in working together as team to solve challenges and drive innovation all whilst having real autonomy of role.
Birchgrove is dedicated to making a positive impact on our residents and the community. As part of our team, you will have the opportunity to work on projects that have a real and meaningful impact.
Competitive compensation and benefits
We believe in the power of diversity and inclusion. We are committed to an inclusive workplace where individuals from all backgrounds and experiences are welcome and valued.
Birchgrove is known as the leading company in its field within the UK. Joining our team means being part of a reputable and respected organisation.
We are passionate about what we do and are looking for individuals who share our values and vision. If you are seeking a fulfilling career and a positive work environment, we encourage you to apply and become a part of our dynamic team.
The Role
You will be expected to oversee the day-to-day operation of the kitchen with your Sous Chef and kitchen assistant, on a Monday

Sunday Rota. Seen as a mentor to other members of staff you will assist the General Manager within the community.

You will play a crucial role in the success of the restaurant by ensuring the delivery of high-quality food, managing kitchen operations, and maintaining a positive and productive work environment.
Manages all food production within Ayrton House and must ensure that high standards and high customer satisfaction are delivered, all kitchen services are efficient, and that the required Health and Safety measures are in place and adhered to within the department. In addition, is responsible for ensuring that food presentation achieves high standards at all times, meeting both customer needs as well as budgetary guidelines.
The role will take responsibility for maintaining and monitoring compliance with the relevant regulator and external stakeholders

EHO, HSE, etc
The Person
The ideal applicant should ideally have:
Experience in retirement village management, healthcare, hospitality, or property/real estate sectors, with previous management responsibilities.
Proven ability or willingness to contribute to effective sales strategies and operations.
Familiarity with overseeing food and beverage operations.
Knowledge of financial management, capable of supporting budget management and financial performance analysis.
Excellent leadership skills with the ability to motivate and manage teams effectively.
Committed to enhancing residents' well-being and fostering a sense of community.
Possesses adaptability and strong decision-making skills to manage competing priorities.
Demonstrates ambition and a results-oriented mindset.
Willingness to work flexible hours, including weekends, to meet development needs.
Values aligned with our philosophy as outlined on:

www.birchgrove.life

Key Responsibilities
Key responsibilities will include:
To ensure that all kitchen equipment, work areas and other facilities are maintained and operate to the standards required by Statutory Bodies, Local Authority, Health and Safety, Food Hygiene regulations and Company policies
Manage and deliver all food catering services

daily restaurant meals, events, snacks, etc
Develop and review the menu on a regular basis
Plan, develop and deliver balanced menus
Ensure provision of cost-effective, chargeable services
Monitor performance of suppliers quality and pricing feeding back to the General Manager
Support cost-effective stock control systems and ensure these are in place to minimise waste

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