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Position: Head Chef
Reports to: General Manager
Visa Sponsorship: Visa sponsorship may be available for eligible candidates who are currently residing in the UK, subject to meeting UK Skilled Worker visa and immigration requirements.
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.
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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
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- 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
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