I'm looking into buying a pub and restaurant that has some fantastic potential. Whilst taking care of the bar and business side of things is where my strengths are, I have no experience when it comes to the kitchen.
Ideally what I want to do is take on a Head Chef, who would then be responsible for menu creation, sourcing local produce and hiring the necessary sous chefs etc. Whilst I would provide the overall vision, I want to provide the Chef with considerable creative freedom and responsibility from the start. I want to provide a quality, seasonal menu based on locally sourced produce.
My questions are:
- What sort of previous experience should I be looking for, e.g number of years as a head chef (is young and ambitious preferable to older and experienced?) I want someone who would be able to grow with the business
- Would I be able to attract the right level of talent for c. £30k a year to start?
- What sort of benefits are usual for this position (i.e profit share, stake in the business etc)
- Would you expect them to cook as part of the interview process?
I know I'm sounding like a complete ignoramus so please go easy on me! Any advice is gratefully accepted.