Head Chef

Overview

As a Head Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. You will ensure that operational, quality, and administrative functions are carried out properly and that the kitchen operates smoothly and efficiently.

Benefits

• Free and healthy meals when on duty
• Grow your career
• Personal development programmes designed to support you at every step of your career
• A chance to make a difference through our Corporate Responsibility programmes - find out what and how we are doing ( )
• Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)
• High street discounts with Perks at Work
• Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
• Discounted dental and health cover
• Subsidised Taxi Scheme
• Guest Experience Day after successfully passing probation
• Modern and inclusive Team Member's areas

Responsibilities

• Manage all aspects of the kitchen, including operational, quality, and administrative functions.
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
• Ensure adequate resources are available according to business needs.
• Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Ensure team members have an up to date knowledge of menu items, special promotions, functions, and events.
• Maintain good communication and work relationships in all hotel areas.
• Ensure staffing levels are maintained to cover business demands.
• Ensure monthly communication meetings are conducted and post meeting minutes generated.
• Manage staff performance issues in compliance with company policies and procedures.
• Recruit, manage, train, and develop the kitchen team.
• Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
• Manage financial performance of the department so all planning is in line with hotel objectives.
• Ensure food control systems are adhered to so margins are on target.
• Regularly review all menus with the Food and Beverage manager to confirm offerings are in line with market trends.
• Be environmentally aware.

Qualifications

• Experience in catering in a managerial capacity.
• Experience managing a kitchen and developing staff.
• Experience managing food costs.
• Excellent leadership, interpersonal and communication skills.
• Accountable and resilient.
• Committed to delivering a high level of customer service.
• Ability to work under pressure.
• Flexibility to respond to a range of different work situations.

Preferred Qualifications

• Knowledge of current food trends.
• High level of IT proficiency.