Resort Head Chef

About us

Part of London + Regional Hotels, The Lensbury Resort is located on the Banks of the River Thames at Teddington and is home to an exclusive leisure club, a 155 bedroom hotel, meeting and events space, restaurant and bar, Spa and 25 acres of gardens and grounds.

The Role

The Resort Head Chef will report to, and work under the general guidance of, the Operations Director. As Resort Head Chef, you will provide exceptional standards of food presentation and quality whilst delivering cost controls, profitability targets and margin % in all kitchen outlets.

Benefits

• Tronc
• Free meal every shift including unlimited hot and cold drinks in the on-site canteen
• Discounts at The Lensbury and across some L+R hotels worldwide
• Use of some leisure facilities, including gym & swimming pool (after successful 30 day review)
• EAP for you and your family, including 24/7 helpline
• Online benefits portal offering lots of discounts across some major brands
• Fully funded Apprenticeship opportunities
• Excellent training and development opportunities
• Staff Awards and Social events throughout the year
• Cycle to work scheme
• Free parking
• Refer a Friend programme
• Paid annual leave of 28 days including public holidays

Key Responsibilities

• Direct and deliver all catering activity driving exceptional standards of food quality and presentation.
• Oversee the operation of all kitchen outlets ensuring the smooth running of shifts.
• Ensure all H&S and Food Safety requirements and obligations are met consistently with full implementation and adherence in management of HACCP policies & procedures.
• Ensure consistency of healthy and nutritious food quality and presentation to support wellbeing for our guests, members and colleagues.
• Ensure you are fully aware of all forthcoming events and menu requirements and coordinate all necessary actions for the effective function of the kitchen department.
• Prepare and develop all menus as required including menu planning, cycles, function, buffet, wedding menus, Elite Sport events and camps, ensuring regular and seasonal changes. This also includes menu engineering and costing prior to implementation.
• Ensure correct stock controls and accurate and timely ordering of all requirements for menus, whilst ensuring definite portion control and minimum wastage of food.
• Analyse departmental expenditure, payroll and food margin % against budget to identify areas in which reductions can be made to ensure cost effectiveness and forecasting accuracy.
• Ensure purchasing of equipment, foodstuffs etc is at best price at all times; maintaining effective relationships with approved 3rd party support functions and key suppliers.
• Oversee and ensure all daily/weekly procedures including temperature checks, food labelling/dating and storage are carried out and recorded.

What we’re looking for:

To be successful in this role, you must possess the following qualifications, attitude, behaviours, skills, and values:

• Proven experience as an Executive Chef or Head Chef in a banqueting and high-volume restaurant environment.
• Culinary degree or relevant certification preferred.
• Strong knowledge of various cuisines, cooking techniques, and food presentation.
• Extensive experience in menu development and a track record of creating innovative and appealing dishes.
• Excellent leadership skills with the ability to motivate and inspire a diverse team.
• Strong organisational and time management abilities, with the capacity to handle multiple priorities simultaneously.
• In-depth knowledge of food safety regulations and best practices.
• Exceptional communication and interpersonal skills, with the ability to collaborate effectively with team members and stakeholders.
• Demonstrated problem-solving skills and the ability to make sound decisions under pressure.