We have an exciting opportunity for an experienced Head Chef to join the team at a beautifully, renovated, country hotel. Reporting to the Executive Head Chef and Development Chef, this a key role will take control of all F&B outlets across the hotel including; restaurant, alfresco dining, bar/lounge, banqueting and room service.

This position would suit an experienced Head Chef or Senior Sous Chef who wants to advance food service and create a culinary destination for guests - pushing for one or two rosettes in the Grill restaurant. Our next project will see the creation of an incredible large event space for 400-500 people, later this year. Your focus will be to assist the Executive Head Chef in leading the kitchen brigade to deliver a best-in-class service for the hotel.

This opportunity is suited to individuals with experience at AA Rosette level and someone who can instil excitement and creativity into the whole team. A passion for food and the customer experience are essential along with a great eye for detail. The ability to train and develop a kitchen brigade is critical in order to manage the size of the operation with consistency. You will thrive on a challenge and have very strong leadership skills whilst being an excellent communicator with the other hotel departments, especially the busy Sales Office.

Role Responsibility

• Organise and lead the preparation and presentation of all meals service at the required times and to the required high standard in the restaurants, lounge and alfresco areas of the hotel.

• During preparation and service periods to take an active role in ensuring that excellent levels of service are delivered to the customer.

• To ensure that the Company and Statutory Regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all members of staff and visitors in the absence of management.

• Responsibilities for effective menu design and planning, creating innovation under the direction of the Executive Head Chef.

• Standard kitchen management including rotas, ordering, goods receiving / checking as required.

• To ensure all allergen information is pertinent, available and continually updated.

• Ensure team meetings and briefings are carried out in a manner that ensures effective communication and that all parties are provided with the appropriate information.

• To recruit, support, and control and discipline staff according to the needs of the unit within the procedure laid down by the company.

The Ideal Candidate

• Experienced Head Chef who has led and operated in a busy, client facing environment

• Direct management experience of chef/kitchen brigade

• Ownership and accountability of the role and that of their team

• Computer literate

• Ability to work efficiently and competently under pressure

• Excellent time management and organisational skills

• Strong ability to increase individual effectiveness through leadership, motivation, communication, coaching and training