Head Chef

Location: RockliffeHall, Darlington

Salary: £50,000 to£52,000per annum

Hours: Fulltime-45 hours per week including weekends

Reporting to: Executive Head Chef, Operations Manager and Culinary Director

Responsible for: Sous Chef, Chef de Partie, Commis Chef and Kitchen Porter

Job Purpose

Responsible for the management of the kitchen operation with accountability for the food P & L profitability, for the safe running of all kitchen areas and ensuring Health & Safety guidelines are adhered to as per the hotel and company standards, and to ensure that hotel and company standards are maintained at all times.

Key responsibilities of the Head Chef role

• To achieve gross profit targets set within the kitchen, through stock takes, portion control, product costing and wastage measures
• Be able to liaise with recommended suppliers as required to ensure a good food product and price
• Monitor the quality of goods delivered and ensure correct stock rotation is adhered to, and the correct procedures are followed
• Write the department rota ensuring manning levels are consistent with business levels and within budgetary constraints
• Manage team member sickness and holiday entitlement to ensure minimum disruption to guest service
• To train and develop the kitchen team, including scheduling attendance to statutory training as required
• Take part in the recruitment and selection process of new team members when appropriate, ensuring they receive an in-depth departmental induction
• Conduct regular job chats and annual appraisals, ensuring objectives are set for all Kitchen team members
• Interact and work well with the Front of House supervisors and other members of the management team
• Be able to work as a team and communicate effectively at all levels
• Manage performance of Kitchen team members by adhering to company procedures
• Display a positive "can do attitude" to Senior Managers, team members and the Front of House team
• Represent the Kitchen team at daily and weekly meetings as necessary
• Able to develop new menu ideas and implement them with descriptions and recipes
• Deliver cook offs, training and information specification sheets for new menu items for the Kitchen and Front of House team
• To maintain the quality and presentation of all food served to ensure that it is up to Rockliffe standard
• Plan and place orders to selected food suppliers on a daily and weekly basis to ensure stock availability
• To be able to meet deadlines and work calmly under pressure and willingly undertake any tasks when requested by a senior management

Benefits

• A Day in the Life of a Guest Stay (Overnight Stay within the First 6 Months)
• Pension Scheme (Aegon)
• Hospitality Rewards Scheme
• Life Assurance (Legal & General)
• Private Medical Insurance (WPA)
• Selected Discounts Across the Resort
• Enhanced Annual Leave for Long Service
• Annual Leave - 20 Days plus Bank Holidays
• Employee Assistance Programme (Hospitality Action)
• Staff Meals
• Uniform Laundry Service