Head Chef

We are looking for an experienced and ambitious Head Chef to join our kitchen leadership team and help drive the continued success of our food offering across the Resort.

As Head Chef, you will work closely with the Executive Head Chef to lead the kitchen operation, inspire the brigade and deliver exceptional food standards across our restaurant and hospitality outlets. This is a hands on leadership role requiring strong operational management, creativity, financial awareness and a passion for delivering high quality seasonal menus using fresh, locally sourced ingredients.

You will be responsible for ensuring outstanding food quality, maintaining profitability targets, leading and developing the kitchen team, and ensuring compliance with all food safety and health & safety legislation.

Key responsibilities:

• Lead and motivate the kitchen brigade, including Sous Chefs, Chef de Parties and Commis Chefs
• Maintain consistently high food quality and presentation standards
• Support the planning and implementation of seasonal menus and new menu concepts
• Promote local produce and seasonal ingredients
• Work collaboratively with Front of House teams to deliver an exceptional guest experience
• Ensure smooth day to day kitchen operations and excellent communication throughout service
• Manage food purchasing, stock control and ordering procedures
• Minimise wastage and control departmental food costs in line with budgeted GP targets
• Review menus and pricing regularly to maximise revenue opportunities
• Support payroll and rota management in line with business levels
• Work alongside suppliers to negotiate the best possible pricing

Team Development

• Lead by example and create a positive, professional kitchen culture
• Prepare weekly rotas and holiday planning
• Support training, coaching and development across the kitchen team
• Ensure team members complete required training in Food Safety, HACCP, COSHH and Allergens
• Assist with recruitment, performance management and HR matters where required

Compliance & Standards

• Ensure full compliance with HACCP, food hygiene and allergen legislation
• Maintain accurate health & safety records and risk assessments
• Uphold Stoke by Nayland Resort policies and procedures at all times
• Maintain a clean, safe and organised kitchen environment

What we're looking for:

• Previous experience as a Head Chef or Senior Sous Chef within a quality hotel, resort or high volume restaurant environment
• Strong leadership and people management skills
• Excellent knowledge of food safety, allergens and HACCP procedures
• Commercially aware with strong cost control experience
• Passionate about fresh food, menu innovation and guest satisfaction
• Calm under pressure with excellent organisational skills
• Flexible approach to working hours, including evenings and weekends

SbN team benefits:

• Discounted food and drink in our bars and restaurants
• Discounted hotel stays for yourself, friends and family
• Employee Assistance Programme
• Training and development opportunities
• Free on site parking
• Discounted golf and leisure club membership

Additional information:

This role may require flexibility to support the wider kitchen and Resort operation as needed. Duties and responsibilities may evolve in line with business requirements.

Due to our location, nestled in the Dedham Vale Area of Outstanding Natural Beauty (AONB), having your own transport is essential.