Executive Chef
1 month ago
£41,000 per annum, (£39,500 + £1,500 per annum guaranteed service charge payment)
An additional end of financial year service charge bonus also paid
4 weeks holiday increasing to 5 weeks with service
8 Bank holidays
Single private medical cover
Free car parking
Employee uniform
Key Responsibilities:- Assisting with recruitment, training, and coaching a team of 12 Chefs and 4 Kitchen Porters.
- Menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking, and service across the range of food areas within the Hotel.
- Effective people management of the kitchen team, including giving recognition, support, and training, performance management, scheduling, and motivating/coaching team members.
- Development of menu ideas to progress the food offering to achieve rosette standards across all areas of service; restaurant, banqueting, afternoon tea, corporate functions.
- Ensuring daily efficient and effective management of the kitchen, ensuring all dishes are prepared, cooked, and served to 2 rosette standards across all menus.
- Overseeing the presentation of all food leaving the kitchen to 2 AA Rosette standards.
- Ensuring compliance with HACCP and food hygiene, health, and safety legislation.
- Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
- Working as a strong and committed team leader and colleague, as well as proactively nurturing relationships with the F&B front of house team and all other departments across the hotel.
- Senior chef experience within a quality hotel restaurant to 2 rosette standards.
- Demonstrating during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
- Managing the multi-menu requirements and busy banqueting operation.
- Living locally or having the ability to relocate to the area with own transportation.
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