We are looking for a highly skilled and experienced Executive Head Chef to lead our Associates Dining Kitchen team at Stoke Park. In this role, you will oversee both BOH and FOH operations, managing a team of 15. You will be responsible for preparing approximately 200 covers for breakfast, 400 covers for lunch and 200 covers for dinner, buffet style, from June through August.
The ideal candidate will have a proven track record of managing high-volume operations, especially in temporary kitchen setups, while upholding the highest culinary standards and ensuring strict adherence to food safety protocols.
This is a fixed-term contract position, starting in early May and running through the end of August, with the potential for a 2-week extension into September.
Key Responsibilities:
* Menu Development: Design and implement a creative, well-balanced rolling menu for breakfast, lunch and dinner with SOP’s and menu specifications
* Budget Management: Oversee procurement while maintaining budget constraints
* Team Leadership: Foster a positive and productive kitchen environment, ensuring high standards of food preparation, presentation and safety
* Staff Scheduling: Create and manage staff schedules / standards, ensuring adequate coverage and efficient operations
* Quality Control: Conduct daily briefings to ensure compliance and maintain consistent quality and hygiene
* Operational Management: Supervise preparation, set-up, cleanliness and replenishment during service hours
* Waste Management: Implement and oversee waste management practices
* HACCP & Safety: Ensure all kitchen operations are in full compliance with HACCP procedures, food safety guidelines, allergens, COSHH procedures and Stoke Park's safety standards
* Equipment & Maintenance: Monitor kitchen equipment functionality and report any issues to ensure minimal disruption to operations
* Compliance & Documentation: Ensure proper food labelling with allergen information, maintain accurate stock management and oversee kitchen hygiene and safety protocols
Required Skills & Experience:
* Proven experience as an Executive Head Chef or in a similar senior kitchen role within a high volume, fast-paced hospitality environment
* Experience in developing diverse menus, with a focus on creativity and quality
* Excellent organisational and leadership skills with the ability to motivate and manage a team of 15
* Experience managing budgets, stock and costs effectively
* Exceptional attention to detail, cleanliness and adherence to safety standards
* A passion for food, innovation and providing an exceptional dining experience
* Strong knowledge of food safety practices, including HACCP guidelines and COSHH regulations
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