Head Chef

As Head Chef, you are responsible for the efficient and effective management of the kitchen operation and team, demonstrating e xpertise in culinary leadership. You will ensure the commercial success of the business, operating within the parameters of food and wage costs set, reflecting a commitment to partnership with the wider business goals.

You will plan and implement innovative menus and systems to drive the commercial success of the business, showcasing your expertise in culinary trends and operational efficiency. Furthermore, you will consistently prepare and present food to the highest standards, ensuring all team members adhere to the established specifications, guaranteeing consistent quality and guest satisfaction.

This commitment to excellence aligns with our values of integrity and people first , as it demonstrates a dedication to delivering the best possible experience for both our guests and our team. The successful candidate will be required to work 45 hours per week.

Key Accountabilities Analyse menu profitability and popularity, and make changes in conjunction with Senior Hotel Management to enhance guest satisfaction. Participate in menu development for special events, encouraging all staff to contribute ideas, ensuring creative and innovative offerings. Supervise kitchen operations with a focus on quality, hygiene, and guest satisfaction, adhering to all food and beverage standards.

Monitor production standards to ensure quality and consistency, while effectively utilising and developing the kitchen team. Maintain a hygienic kitchen environment and coordinate effective staffing levels. Control food purchasing while minimising waste and adhering to budget constraints. Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements, ensuring appropriate staffing levels while considering employee needs.

Ensure a minimum of a three-week rolling rota is produced. Maintain a sound knowledge of purchasing procedures and ensure food cost control. Ensure all food items are sourced from approved suppliers and maintain high standards of personal presentation and hygiene. Organise and supervise staff training, motivating, and developing their skills, ensuring all training is recorded and conducted with integrity.

Maintain high hygiene standards and ensure compliance with all safety regulations. Ensure all equipment is maintained and stored properly, minimising waste and ensuring a safe working environment. Control supplies and minimise wastage. Collaborate with the finance department to prepare and manage the departmental budget, ensuring financial accountability.

Collaborate with all departments within the hotel to ensure clear lines of communication. Maintain a level of broader knowledge which enables you to handle minor problems in all fields of the department. Comply with all hotel rules and regulations. Comply with timekeeping and attendance policies. Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.

The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting the Company's and guests’ needs is required by all employees. You will also perform other reasonable business duties as assigned by the line manager. Company Benefits: As an award-winning, family-owned hotel, we offer our staff the chance to become “part of the family!

” Your employee benefits will include: Competitive salary. Internal growth and development opportunities. 28 days' holiday for full-time staff. Departmental incentives. Discounted friends and family rates.