Executive Head Chef

3 days ago


Conwy, United Kingdom The Inn Collection Group Full time
About the Role:

The Inn Collection Group, a leading pubs with rooms company in outstanding locations across the North of England and Wales, is seeking an exceptional Sous Chef to join their team. This exciting opportunity will see you take on a key leadership role within our kitchen, driving excellence in food quality and service delivery.

As a Sous Chef, you will be responsible for supporting the Head Chef in achieving budgeted costs for food, wastage, and wages, while ensuring consistent high-quality dishes are served to our guests. Your expertise will also be instrumental in menu development, stock control, team management, and training. If you possess a passion for cooking, excellent interpersonal skills, and experience in managing a kitchen team, this could be the ideal career move for you.

With a competitive salary of approximately £35,000 per annum, you will enjoy a range of benefits, including extra paid holiday in your birthday month, 50% off food in any of our Inns, and 1/3 off room bookings all year round. Our commitment to Making People Happy is evident throughout our core values: Customer Focused, Courage, Execution, Honesty, Respect, and Results. Join us and become part of a dynamic team that truly makes a difference.

About You:
  • You have a flair for cooking with fresh quality ingredients and can cope under pressure, calmly and efficiently meeting deadlines.
  • You have previous management experience of a kitchen team and possess good interpersonal skills with both kitchen and front-of-house staff.
  • You hold an intermediate food hygiene certificate and have experience with stocktaking and HACCP procedures.

Responsibilities:
  • To assist in producing, monitoring, and maintaining consistent food standards and quality across all areas.
  • To take total accountability for the day-to-day running of the kitchen service in the absence of the Head Chef.
  • To order supplies from nominated suppliers and achieve budgeted costs for food, wastage, and wages.
  • To develop menus, manage stock levels, and oversee team management and training.
  • To ensure kitchen cleanliness and maintain a safe working environment.

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