Head Chef

Overview
We are seeking a Head Chef responsible for overseeing all aspects of the kitchen, ensuring the production of high\-quality food and service while managing and leading the team. Your role includes, but is not limited to, menu control and costings, control of payroll costs and GPs, maintaining hygiene and safety standards, and delivering a memorable dining experience for our guests. You will play a key role in shaping the culinary identity of the hotel and restaurant, working closely with senior management to meet the hotel's food and beverage goals.

Key Responsibilities:

Kitchen Leadership: Lead and manage the kitchen team, mentor, support, and create a consistent and reliable team culture.

Menu Control and Development: Working closely with the Financial Controller to review purchasing and ensure best practise purchasing is in place maximising GPs and profit. In addition, collaborate with the Food and Beverage Manager to reflect the hotel and Banksia's identity and ensure the highest culinary standards.

Food Preparation \& Quality Control: Oversee the preparation and presentation of all dishes to ensure quality, consistency, and adhere to hotel standards.

Staff Training and Development: Train, mentor, and develop the kitchen team, providing opportunities for career growth and ensuring the culinary skills meet hotel standards. Maintain high levels of motivation and morale within the team.

Budget Management \& Cost Control: Manage kitchen budgets, including food and labour costs, and take steps to minimise waste and optimise profitability while maintaining quality.

Hygiene and Safety Compliance: Ensure strict adeherence to Health and Safety standards, including food hygiene, sanitation, and safety regulations. Conduct regular audits and ensure correct food storage and handling.

Inventory \& Stock Management: Oversee the ordering, inventory, and storage of kitchen supplies, ensuring the stock is kept at optimal levels and ingredients are rotated correctly.

Payroll and Rota Management: Planning a month in advance of rotas, ensuring the team are organised with holidays, days off, and controlling the rota to be in line with business levels and payroll targets.

Collaborative Leadership: Work closely with other departments, such as front of house and management, to ensure seamless communication, efficient service, and top tier guest experience.

Guest Interaction: Occasionally interact with guests to gather feedback, address dietary needs, and ensure guest satisfaction with the food and dining experience.

Menu Flexibility: Support the team with ad hoc menu requests, whether that be for events or planning private dining that may need some creative thinking.

Financial Reporting: Report on food and labour costs, providing insights into opportunities for cost savings and performance improvements. Ensure that the kitchen meets both financial and operational goals, with support from the financial controller.

Qualifications:

A formal qualification in culinary arts.

A minimum of 5 years experience in a senior kitchen role, preferably at least 2 years as a Head Chef in a Hotel or Restaurant, or a senior sous chef in a fast\-paced, high\-end restaurant or Hotel.

Skills: strong leadership and team management, exceptional knowledge of food preparation, cooking techniques, and kitchen equipment. Ability to create innovative menus while maintaining consistency and quality. Excellent organisational and time management skills, strong financial acumen, including experience with budgeting, cost control and profit management. Indepth undertsanding of health and safety regulations, including food safety standards and hygiene practices. Excellent communication skills and the ability to collaberate accross departments.

Additional Requirtments:

A passion for food and creativity

Strong problem solving skills and the ability to make a quick decision under pressure.

An eye for detail in both food preparation and operational efficiency.

Ability to maintain composure and manage a team during challenging and busy service periods.

Strong interpersonal skills, with the ability to interact with guests and the team professsionally.

Being able to be flexible to the business needs, this is not a Monday to Friday role, evenings and weekeknds will be required, as will the need to work overtime covering holidays and absences.

Benefits:

Meals on duty

Free use of onsite gym

Pension scheme

Flexible working inline with business needs

Discounted hotel breaks

50% off food and drink

EAP service

Job Types: Full\-time, Permanent

Pay: £45,000\.00 per year

Benefits:

• Canteen


• Company pension


• Discounted or free food


• Employee discount


• On\-site gym

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