Head Chef

THE NOMAD WAY Hospitality is at the core of what we do and who we are. It's more than just a job; it's a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with London charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad London! OVERVIEW OF ROLE - HEAD CHEF The role of WHAT WE OFFER £750 Refer a Friend Scheme 50% Employee discount in F&B outlets Pension Scheme Complimentary family meal and quality coffee/hot drinks whilst on duty Growing team with great training and progression opportunity Paid break and annual leave Good work/life balance Your birthday off (paid) after one year of service Great hotel discounts in all Hilton properties Private Health Care Guest Experience Stay Wagestream £20 Uber ride when finishing after 1am EXPECTATIONS The Head Chef is expected to: Be professional at all the times Represent The NoMad positively to all internal and external associates Adhere to company policies and procedures at all times, including but not exclusive of; compliance policies, HR policies The role is a Head of Department position, so absolute flexibility and leadership are vital elements. Manage own workload efficiently Communicate well within the team, other departments across the both hotels and management It is necessary to be a strong team leader who can focus a group on achieving the same goal of creating revenue for the restaurant. Assist the executive chef with menu development based on seasonality. MAIN DUTIES & RESPONSIBILITIES The main responsibilities of the Head Chef are summarised below, the list is not exhaustive: To build a team for the department and retain and develop them. To follow all necessary HR procedures. Support your team through all their tenure at The NoMad from coaching new starters through their probation periods, appraisals, job chats and potentially promotions and ensure all necessary training is completed in a timely manner. To create team rotas to always ensure adequate cover at all positions to ensure the provision of a consistent service and to remain within budget. Provide day to day direction and support to all the various teams reporting to the Head Chef, ensuring that all training and competency records for each team member are completed. Hold monthly team meetings, in cooperation with the Executive Chef, and daily handovers with the team to ensure that all relevant information is cascaded. Ensure that all staff Health & Safety training for the full team is completed and updated. Reward and recognise individual and team performance to encourage an engaged and motivated team. Ensure uniform, and personal appearance of your team are clean, hygienic, professional and in compliance with company policies and procedures. Participate in departmental meetings and continually communicate a clear and consistent message regarding the front of house goals to produce desired results. To set, alongside the Executive Chef, the standards of practice throughout the restaurants for all areas relating to food outlets and back of house areas surrounding this and ensure that these standards are met or exceeded on a day to day basis. To ensure the food quality is of an exceptional level and constantly review standards of practice to see where improvements can be made. Develop a close relationship with any external contractors and suppliers to ensure service provided to the hotel is of the highest level and at the best possible price. Working to and maintaining monthly budgets for all areas of the department. Ensuring relationship with Finance department is a close one to facility this. Actively and positively engage with colleagues, residents, visitors, clients and our service providers to ensure a seamless service experience is created. Working very closely with our service partners and maintaining a good relationship to ensure best rates, best levels of service and on going improvements can be constantly made. Any other reasonable tasks asked to be performed by the management according to the changing business needs. Please note whilst we wish we could respond to all applicants, only those shortlisted will be contacted. TPBN1_UKCT