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- Tasks: Lead the kitchen team, develop seasonal menus, and ensure top-notch food quality.
- Company: Join the Jubilee Hotel, an eco-friendly venue with stunning lakeside views near Nottingham.
- Benefits: Enjoy 25 days holiday, competitive salary, free meals, and extensive training opportunities.
- Why this job: Be part of a creative culinary team in a stylish, award-winning hotel with a focus on sustainability.
- Qualifications: Experience as a Head Chef in a 4* or 5* hotel, strong leadership, and food safety knowledge required.
- Other info: Access discounts for hotel stays, sports facilities, and retail, plus recognition initiatives for employees.
The predicted salary is between 28000 - 42000 £ per year.
Head Chef – Jubilee Hotel and Conferences
Head Chef – Jubilee Hotel and Conferences
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We have an exciting opportunity to join our team as Head Chef at the Jubilee Hotel and Conferences, part of Nottingham Venues. This role offers the chance to lead culinary operations at a stylish, award-winning, eco-friendly hotel set within 65 acres of lakeside grounds, close to Nottingham City Centre – Jubilee Hotel and Conference Centre offers an innovative setting for events, along with all the comforts of a modern hotel. Here contemporary interiors, natural décor, and light-filled spaces combine across 8 versatile and modern event suites with space for up to 250 guests and bustling Café Spokes. Serving fresh food and great coffee, recently refreshed Spokes Café offers customers a choice of freshly made meals to either eat in or take away as well as offering corporate and groups bookings.
Role Overview:
As Head Chef, you will play a pivotal role in leading the team, developing seasonal menus, overseeing food preparation, food safety, kitchen hygiene and ensuring great food to all our guests. You will work in close collaboration with our Hotel Manager, contributing to the strategic direction of the kitchen food while maintaining the highest culinary standards. You will also be a resolute and strong leader, managing a brigade of talented chefs within the Jubilee Hotel.
Key Responsibilities:
Culinary Leadership:
• Provide visionary leadership, guiding the kitchen team to maintain high standards of quality, consistency, and creativity.
• Inspire and motivate chefs to achieve productivity, innovation, and professional development.
Menu Development:
• Design and update menus in alignment with the restaurant’s sustainability goals, focusing on local sourcing and seasonality.
• Introduce creative and innovative dishes while maintaining a balance with established menu favourites. Kitchen Management:
• Oversee day-to-day operations, from preparation to plating, ensuring smooth kitchen workflow.
• Collaborate closely with Executive Head Chef to ensure operational efficiency and consistency.
• Monitor and maintain kitchen equipment, ensuring functionality and safety.
• Ensure full compliance with food, health and safety regulations, implementing strict hygiene and sanitation protocols.
Quality Control:
• Establish quality control procedures to ensure the highest culinary standards.
• Conduct regular tastings and inspections to maintain consistency in taste, presentation, and portion sizes. Cost Management:
• Develop and manage food and labour budgets, maintaining cost-effectiveness without compromising quality.
• Implement food cost control measures, including portion control and waste reduction strategies.
• Build strong relationships with suppliers, negotiating favourable pricing for premium ingredients.
Ideal Candidate:
• Previous experience as a Head Chef in a 4* or 5* hotel and/or retail operation.
• Proven history in managing and developing food offerings across different venues, successfully delivering KPIs.
• Full understanding of stock management, recipe development, and food cost management.
• Experienced management of Food Safety standards.
• Strong leadership skills, with a demonstrated ability to manage, train, and motivate a team.
• Excellent organisational and project management skills.
• Effective communication and people skills, with the ability to interact effectively at all levels.
• Commercially aware, with financial acumen and the ability to develop business strategies to drive sales and profitability.
• Experience working in a Rosette-awarded establishment is highly desirable.
• Minimum of Level 3 Food Safety & Hygiene certification
• 25 days of holiday, plus bank holidays, with an additional day added for each year of service (up to a maximum of 5 years).
• Competitive salary in line with the Real Living Wage. • Uniform.
• Access to a contributory pension scheme.
• Free meals and refreshments while on duty.
• Extensive training and development opportunities, including support for professional qualifications.
• Employee wellbeing support through our Employee Assistance Programme.
• Discounted rates for hotel stays and restaurant visits for you, your family, and friends.
• Discounted membership at the University sports facilities.
• Access to a variety of retail, technology, and holiday discounts via our Nottingham Venues platform.
• Cycle to Work scheme.
• Employee recognition initiatives, including long service awards and our monthly \”Top of the Tree\” recognition event. •
Full uniform provided.
Seniority level
-
Seniority level
Director
Employment type
-
Employment type
Full-time
Job function
-
Job function
Management and Manufacturing
-
Industries
Hospitality
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Head Chef – Jubilee Hotel and Conferences employer: Nottingham Venues
Contact Detail:
Nottingham Venues Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Head Chef – Jubilee Hotel and Conferences
✨Tip Number 1
Familiarise yourself with the Jubilee Hotel and Conferences' culinary style and sustainability goals. Understanding their focus on local sourcing and seasonal menus will help you align your vision with theirs during any discussions.
✨Tip Number 2
Showcase your leadership skills by preparing examples of how you've successfully managed a kitchen team in the past. Be ready to discuss specific instances where you inspired creativity and maintained high standards.
✨Tip Number 3
Network with professionals in the hospitality industry, especially those who have experience in 4* or 5* hotels. They can provide insights into the role and may even refer you, increasing your chances of landing an interview.
✨Tip Number 4
Prepare to discuss your approach to cost management and food safety. Being able to articulate your strategies for maintaining quality while managing budgets will demonstrate your commercial awareness and suitability for the role.
We think you need these skills to ace Head Chef – Jubilee Hotel and Conferences
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience as a Head Chef, particularly in 4* or 5* hotels. Emphasise your leadership skills, menu development experience, and any achievements in managing food safety standards.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for culinary arts and your vision for the kitchen at Jubilee Hotel. Mention specific examples of how you've led teams and developed innovative menus in previous roles.
Highlight Relevant Qualifications: Include any certifications you have, such as Level 3 Food Safety & Hygiene. If you have experience in a Rosette-awarded establishment, make sure to mention it as it is highly desirable for this role.
Showcase Your Leadership Style: In your application, describe your approach to leading a kitchen team. Discuss how you inspire and motivate chefs, manage kitchen operations, and ensure high culinary standards while maintaining cost-effectiveness.
How to prepare for a job interview at Nottingham Venues
✨Showcase Your Culinary Vision
As a Head Chef, it's crucial to demonstrate your culinary vision during the interview. Be prepared to discuss your approach to menu development, including how you incorporate seasonal ingredients and sustainability into your dishes. Share examples of innovative menus you've created in the past.
✨Highlight Leadership Experience
This role requires strong leadership skills, so be ready to talk about your experience managing a kitchen team. Discuss how you've motivated and trained staff, resolved conflicts, and maintained high standards of quality and consistency in food preparation.
✨Discuss Cost Management Strategies
Understanding food cost management is key for this position. Prepare to explain how you've developed and managed budgets in previous roles, including any strategies you've implemented for portion control and waste reduction. This will show your commercial awareness and financial acumen.
✨Prepare for Practical Questions
Expect practical questions related to food safety and hygiene regulations. Brush up on your knowledge of these standards and be ready to discuss how you've ensured compliance in your previous kitchens. This will demonstrate your commitment to maintaining a safe and hygienic working environment.