Head Chef

Reports to: General Manager

What will I get?

• Competitive salary based on experience
• Service charge (£9,000–£10,000 per annum, subject to business levels)
• Discretionary bonus of up to 20%, based on achievement of agreed KPIs
• Enhanced pension scheme*
• Enhanced annual leave entitlement, increasing with length of service
• Complimentary meals while on duty
• Private Bupa Health Plan*
• Access to the CODE App, offering exclusive hospitality benefits and discounts*
• A vibrant social calendar and employee engagement programme, including team events and seasonal celebrations

What will I be doing?

As the Head Chef, you’ll play a pivotal role in the operational excellence of the hotel’s kitchens, working closely with the General Manager. Your responsibilities will include managing day-to-day kitchen operations, leading the food preparation process, and establishing clear procedures that ensure quality and consistency across all food outlets.

Key Responsibilities:

• Foster a culture of continuous improvement and collaboration, aligned with the ethos of our Paris-based sister property, Hôtel Costes.
• Develop, cost, and manage all recipes, ensuring compliance with food safety and health & safety standards.
• Engage with guests when required to ensure their satisfaction and uphold the hotel's standards.
• Ensure all food served meets our high standards, with seasonal and trend-appropriate specials.
• Exemplify exceptional and personalised service, collaborating seamlessly with other departments.
• Plan, execute, and oversee the production of all menu items, ensuring all stations meet closing and cleanliness protocols.
• Demonstrate financial and operational acumen through requisitions, inventories, and budget management.
• Oversee staff operations, ensuring kitchen teams adhere to high standards of hygiene and presentation.

Team Management

• Adjust staffing levels to meet restaurant demands and coordinate team schedules, including holidays.
• Lead pre-service briefings and participate in key departmental meetings, ensuring clear communication and alignment.
• Ensure consistent training and compliance with hygiene and appearance standards across all shifts, including night teams.

Goals and Objectives

• Achieve the COS budget target, consistently reviewing results and expenditures to maintain financial efficiency.
• Continuously monitor and respond to guest feedback across all platforms, refining procedures as needed.
• Foster high morale and maintain a low staff turnover rate by promoting a positive work environment.

Financial Performance

• Use KPIs and financial targets to assess department performance and develop future strategies.
• Control labour and payroll costs, ensuring all resources are utilised efficiently and accounted for, and that payroll ratios align with sales.
• Maintain strict control of food costs, ensuring stock follows the “first in, first out” principle.

Food Safety and Compliance

• Ensure compliance with all relevant Health & Safety and Food Safety regulations, actively participating in the Health & Safety Committee.
• Implement and oversee the Hazard Analysis and Critical Control Point (HACCP) plan, ensuring all team members adhere to food safety standards.

What are we looking for?

• Minimum of four years’ experience in luxury or high-end hotels, in senior culinary roles such as Head Chef or Executive Chef.
• Proven leadership skills with experience managing kitchen brigades of 16 or more team members.
• Degree or Diploma in Culinary Arts from a recognised institution.
• Possession of a Level 3 or Level 4 Food Safety certification (mandatory requirement).
• Additional certification in Food Safety or Hygiene is highly desirable.
• Experience in preparing for and successfully passing EHO (Environmental Health Officer) inspections.
• Flexibility to work weekends and adapt to business needs.
• Proficiency in French is an advantage.

*Upon successful completion of the probation period