Executive Chef

2 weeks ago

Middleton Stoney, United Kingdom Host Staffing Full time
Job Summary

We are seeking a highly experienced and skilled Executive Chef to lead our culinary team at a prestigious hotel in Oxfordshire. As a key member of our management team, you will be responsible for overseeing the daily operations of our two hotel restaurants, ensuring exceptional quality and consistency in all aspects of food preparation and presentation.

Key Responsibilities
  • Lead the Kitchen: Oversee the daily operations of two hotel restaurants, ensuring exceptional quality and consistency from breakfast to dinner service.
  • Hands-On Cooking: This is a hands-on role where you will be working the pass and directly involved in crafting and presenting dishes that wow our hotel guests.
  • Manage Operations: Take control of all back-of-house operations, including staff rotas, payroll, stock management, ordering, and compliance with health and safety standards.
  • Create Menus: Develop and update seasonal menus that showcase fresh, locally sourced ingredients and reflect the hotel's high culinary standards.
  • Team Leadership: Mentor and manage a dedicated kitchen team, fostering a positive and efficient working environment.
  • Financial Oversight: Keep an eye on the budget, control costs, and hit key performance indicators (KPIs) to unlock quarterly bonuses.
What We're Offering
  • Competitive Salary: Starting at £50,000 per annum, with additional quarterly bonuses based on performance.
  • Work Schedule: 48 hours per week, across 5 days with 7 shifts covering breakfast, lunch, and dinner services.
  • Opportunity for Growth: A chance to make a significant impact at a leading hotel, with opportunities to further develop your career.
Requirements
  • Experience: Proven experience as a Head Chef or Senior Sous Chef, ideally in a high-end hotel or multi-outlet venue.
  • Leadership: Strong leadership skills with the ability to inspire and manage a team in a fast-paced kitchen environment.
  • Operational Excellence: A deep understanding of kitchen operations, from cost control to regulatory compliance.
  • Creativity: A passion for developing innovative, seasonal dishes that elevate the hotel dining experience.

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