Executive Head Chef / Head Chef

Competitive Salary
06 Nov 2017
04 Dec 2017
Job Function
Head Chef
Contract Type
Full Time

Executive Head Chef / Head Chef

This is a new opening and as such the position would suit either an Executive Head Chef with at least two years experience in a similar role, or a powerful Head Chef with banqueting experience looking to further their career.

The F&B department runs independently from the hotel, so the duties required of the successful applicant include but are not limited to.

  • Is familiar with Rational Self Cooking Centre
  • Maintaining a healthy working relationship with the hotel, and food & beverage Gm’s to ensure a seamless experience for all guests
  • Attend weekly meetings with the hotel to receive and provide feedback on the guest food product
  • Full responsibility for all food safety standards within the hotel and any health and safety within the culinary department
  • Provisions high levels of brand standard service to win "Raving Fans"
  • Responsible for all members of the culinary team whilst on the premises
  • Drive sales of restaurant, lounge, whiskey bar, private dining rooms and conferencing and events facilities in conjunction with the sales team and front of house management.
  • Directly responsible to the unit general manager for the financial performance of the unit and achievement of KPI's
  • To complete the required daily and weekly reports and audits and then send them to the area manager and GM
  • Personally write the weekly culinary schedule at least a week in advance, and ensure compliance with company labour margins.
  • Creation of a monthly managers schedule for all culinary managers
  • Develops and encourages succession planning to a high level
  • Assesses competitive market and takes steps to ensure we retain a gastronomic edge by continually conducting competitive analysis visits and encouraging their team to do it also.
  • Bi-annually updates and improves the banqueting and restaurant menu offering to provide a varied and exciting cost effective selection for guests
  • Understands and promotes the importance of provenance, through the menu selection and descriptors
  • Liaises with suppliers to ensure correct pricing, product quality and timely delivery at all times.
  • To facilitate training of all team members to a high level within company training standards
  • To actively preach, deliver and maintain all brand standards within all departments of culinary staffing.
  • Completion of all monthly internal audits in line with company policy
  • Attend weekly manager meetings with back and front of house teams to ensure free flow of information and provision of action plans
  • Drives food quality through consistent assessment and communication with the front of house team
  • Manages food costs to a high level using all of the brand standard tools and training provided
  • Full accountability for protection of the brand and its image within the UK market
  • Development of annual budgets in conjunction with the general manager for presentation to the Regional manager
  • Be available to travel for either conferences or to help out with new store opens and training

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