**Key Tasks**:- Take full responsibility and control for the retreat’s kitchen and all its routine tasks and functions. Plan and lead all of the activities in the kitchen.**Responsible for**:- COOKING AND JUICES- Prepare, cook and deliver the plant-based food to guests on time, at the correct temperature, making it attractive and appealing.- Set up the food buffet area for each meal and clean-up afterwards.- Take responsibility for quality of the food and beverage products served by every member of the team.- TEAM:- Organise kitchen team rotas, planning for holidays and shift requests. Co-ordinate with other managers as necessary- Oversee training of staff (where required).- Maintain team high quality and standards and good team working.- Responsible for recruitment, induction and training of the kitchen team- Maintain high levels of communication within the team. To lead regular kitchen team meetings- Contribute to the development and growth of the business through the sharing of good practice and your own experiences.- Train and support colleagues in their growth and development. Identify staffs’ learning needs, assist with development and training- Providing timely and constructive feedback to staff when required either formally or informally. This can include through the Employee Performance Development Review process, Disciplinary procedures or any other formal approach necessary.O- Ensure that the kitchen team comply with the retreats policy on personal hygiene and uniform.- MENUS:- Plan and deliver seasonal menus (plant-based food and juice), in consultation with owner (nutritionist), including recipe development, signs and labels for guests and food.- Test new recipes and ensure all staff are trained to cook the new dishes.- Pay high attention to food allergies.- BUDGETS:- Responsible for the kitchen department budget.- Monitor and manage the agreed food cost targets in line with the agreed budget.- Meet kitchen payroll targets, whilst maintaining a positive and productive team and maintaining high food quality.- STOCK ORDERING AND CONTROL:- Ensure good levels of stocks are maintained and supervise ordering.- Order plates etc as needed, in line with budgets- Ensure all members of the kitchen team understand and follow all processes for stock ordering and control efficiently and in a timely manner.- Deliver accurate production records and effective waste management.- Monitor and ensure all products / produce are rotated appropriately.- GUEST SERVICE:- Lead the cooking demonstration for guests, on rotation with kitchen team members. Lead in planning and updating the cooking demonstration.- Plan for, and deal with, all guests’ allergy or dietary restrictions.- Be respectful of guests, polite and friendly. Seek guest contact and feedback face to face as appropriate.- MANAGEMENT:- Attend Head of Department meetings or other management meetings as required, following up all action points and feedback any relevant information to the General Manager.- Assist with developing and implementing policies and procedures for the running of the retreats kitchen.- Set a professional example by showing leadership qualities and working closely with all employees to support the retreats values, guest requirements and commercial needs.- Take on the duty manager role, on rotation, after training and support.- Accountable for monitoring and maintaining all key performance indicators (KPI’s) for the kitchen department and team, and reporting to General Manager on a regular basis.- Work with General Manager and other senior managers to develop and work to the departmental budget to ensure La Crisalida Retreats is profitable.- HEALTH AND SAFETY:- Maintain high levels of health and safety in the kitchen- Ensure that the company food hygiene management system is in place and fully understood by all of the kitchen team.- To ensure effective cleaning rotas are operational throughout the food production and service areas. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.- Undertake regular audits of kitchen and storage areas to ensure adherence to agreed policies- Monitor equipment to maintain in excellent working condition.- Ensure that there is a strict adherence to regulations/legislation where applicable.- Check and maintain proper food holding and refrigeration temperature control points.- OTHER:- Keep the Manager(s) on and off shift promptly and fully informed of all issues (i.E. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action.- Embrace and enhance the reputation, appearance and integrity of the retreat by helping to create a work environment that engenders positive energy, creativity and teamwork among employees.- Any other jobs or tasks as requested or requi