Group Chef

2 weeks ago

Leamington Spa Warwickshire, United Kingdom Compass Hospitality UK Full time
Job Title: Group Head Chef Location:

UK and Scotland Reports to:

Vice President of Operations Job Type:

Full-time About Us:

Compass Hospitality is a leading budget hotel group committed to providing excellent service and quality accommodations. We pride ourselves on our ability to deliver value for money without compromising on comfort or convenience. As we continue to expand, we are seeking a talented and experienced Group Head Chef to join our team and elevate our culinary offerings across all locations. Job Summary:

The Group Head Chef will oversee the culinary operations across multiple hotels within our group. This role involves ensuring high standards of food quality, consistency, and customer satisfaction while adhering to budgetary constraints. The successful candidate will be responsible for menu development, kitchen staff training, inventory management, and maintaining health and safety standards, only with overview management of our food purchasing system. Key Responsibilities: Menu Development and Planning: Design and implement creative and cost-effective menus that cater to a diverse clientele. Ensure menu items are consistent across all locations, maintaining quality and presentation standards. Regularly update menus to reflect seasonal ingredients and current food trends. Operational Management: Oversee kitchen operations across all hotels, ensuring efficiency and adherence to company standards. Develop and implement standardized recipes and cooking techniques. Monitor food production to ensure quality, portion control, and waste management. Staff Management and Training: Recruit, train, and mentor kitchen staff, fostering a culture of continuous improvement and teamwork. Conduct regular performance reviews and provide constructive feedback. Ensure compliance with health and safety regulations, including proper food handling and sanitation practices. Financial Management: Manage food cost budgets and ensure profitability without compromising quality. Monitor inventory levels, conduct regular stock takes, and oversee purchasing to minimize waste and control costs. Analyse financial reports and adjust operations as necessary to meet financial targets. Customer Satisfaction: Ensure customer satisfaction by maintaining high standards of food quality and presentation. Address and resolve any food-related complaints in a professional and timely manner. Collaborate with hotel management to ensure that food service aligns with overall guest experience goals. Qualifications: Proven experience as a Head Chef or Executive Chef, preferably within a hotel or multi-site operation. Culinary degree or equivalent professional experience. Strong understanding of food and beverage management, including cost control, inventory management, and menu engineering. Excellent leadership, communication, and organizational skills. Ability to work under pressure and handle multiple tasks simultaneously. Knowledge of health and safety regulations and HACCP guidelines. Creative, with a passion for food and innovation in menu design. What We Offer: Competitive salary and benefits package. Opportunities for professional growth and development within a dynamic and expanding company. A supportive and collaborative work environment.

TPBN1_UKCT

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