The Role
The Head Chef is responsible for managing all areas of the Stirling Court Hotel kitchen, ensuring the highest standards of food quality, presentation, and guest satisfaction. Leading the kitchen brigade, managing menu development, stock control, controlling and monitoring all aspects of the food safety system.
As a senior member of the management team, the Head Chef has a pivotal role in shaping the Hotel’s food and beverage offering and delivering exceptional experiences to all our guests with the added support of the company's Executive Head Chef.
Responsibilities:
* Lead and manage the full kitchen brigade, ensuring the day-to-day running is smooth and effective while displaying high standards of respect towards colleagues to create a positive work environment.
* Develop and maintain high standards of food quality and presentation appropriate to the market.
* Create innovative and appealing menus for all areas, including restaurant, bar, conference, weddings, and special events, while considering guest preferences, dietary requirements, and seasonal ingredients.
* Supervise and implement food preparation, cooking, and presentation techniques to ensure consistency and accuracy, following recipes and meeting food costs.
* Train and mentor kitchen staff in culinary techniques and food safety practices, promoting a culture of continuous learning and development.
* Deliver food cost targets and ensure effective stock control to maximize profitability and minimize food wastage.
* Stay within payroll cost budgets.
* Collaborate with the Executive Chef, Hotel General Manager, Senior Management team, and other department heads.
* Ensure compliance with health and safety regulations, food safety standards, and allergen awareness, maintaining a hygienic and safe working environment.
* Manage kitchen equipment, appliances, and facilities, ensuring proper maintenance, repair, and replacement as needed.
* Keep up to date with culinary trends, industry developments, and seasonal trends, incorporating new ideas and concepts into ongoing menus.
Work and Experience:
* Proven experience as a Head Chef or Senior Sous Chef in a hotel or high-volume restaurant environment.
* Strong leadership and management skills, with the ability to motivate, inspire, and mentor a diverse team of kitchen professionals.
* Excellent culinary skills and creative flair for menu development, food presentation, and attention to detail.
* Exceptional organisational, time management, and problem-solving abilities.
* High standards of professionalism, integrity, and motivation skills.
* Proficiency in kitchen management software and inventory management systems.
* Certificate in intermediate food safety or above.
* Flexibility to support the demands of hotel business.
Job Types: Full-time, Permanent
Pay: £40,000.00 per year
Benefits:
* Company pension
* Discounted or free food
* Employee discount
* On-site parking
Schedule:
* 8 hour shift
* Holidays
* Monday to Friday
* Weekend availability
Experience:
* Culinary experience: 2 years (required)
* Cooking: 2 years (preferred)
* Leadership: 2 years (required)
* Time management: 2 years (required)
Licence/Certification:
* Driving Licence (preferred)
Work Location: In person
Reference ID: KB/NGTTAFADC
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