End of financial year service charge bonus
Private medical cover
4 weeks holiday rising to 5 weeks with service
8 Bank holidays
Free car parking
Recruitment, training and coaching team of 6 Chefs and 2 Kitchen Porters.
The menu planning, ordering, delivery, storage, preparation, cooking and service across the breakfast, lunch and dinner.
Development of menu ideas to progress the food offering to achieve Rosette status across all dishes.
Developing and delivering quality menus for the Hotels busy Wedding and Function Trade.
Ensure compliance with HACCP and food hygiene, health and safety legislation.
Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing
Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
This role would suit a passionate Chef who is already a Head Chef within a 2 Rosette Hotel Restaurant but equally we would consider applications from Sous Chefs within a 2/3 Rosette Hotel Restaurant who is seeking their first Head Chef role.
Experience and passion for food and creating 2/3 Rosette standard dishes from fresh ingredients.
Ability to work flexible shifts.
Experience within a quality hotel kitchen environment.
Team player with an ability and desire to contribute and support team members to develop and achieve.
Excellent eye for detail and able to deliver consistent standards.
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