Head Chef-Pub Kitchen

Position: Head Chef

Reports to: General Manager

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.

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.
• Establishing clear procedures that ensure quality and consistency across all food outlets.
• Developing, costing, and managing all recipes, ensuring compliance with food safety and health & safety standards.
• Engaging with guests when required to ensure their satisfaction and uphold the hotel's standards.
• Ensuring all food served meets our high standards, with seasonal and trend-appropriate specials.
• Demonstrating financial and operational acumen through requisitions, inventories, and budget management.
• Overseeing staff operations, ensuring kitchen teams adhere to high standards of hygiene and presentation.
• Adjusting staffing levels to meet restaurant demands and coordinating team schedules, including holidays.
• Ensuring consistent training and compliance with hygiene and appearance standards across all shifts, including night teams.
• Achieving the COS budget target, consistently reviewing results and expenditures to maintain financial efficiency.

Financial Performance

• Using KPIs and financial targets to assess department performance and develop future strategies.
• Maintaining strict control of food costs, ensuring stock follows the “first in, first out” principle.

Food Safety and Compliance

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

Requirements:

• 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.
• 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.