Head Chef
50k to 60k basic plus gratuities and bonus
Windermere
Storrs Hall are an independently owned, spectacular Grade II listed Hotel that have Inspectors Choice four Red Stars, 2 Rosettes, and are also Wine List awarded. Based in an enviable setting in its own grounds on the shores of Lake Windermere, we have a beautiful Fine Dining restaurant and a modern British Bistro, so we are looking for a talented, capable ambitious Head Chef that wants to work in a forward thinking exciting environment, and that has a passion for high quality food and presentation. We also need strong communication skills and an ability to lead and mentor a team from the front. This is a really exciting opportunity with huge scope for autonomy, flair and creativity.
Main Tasks of Job Include:
* Creating menus, utilising seasonal local produce, preparing and producing excellent quality food
* Ensuring that the GP’s for the kitchen are met.
* Managing the preparation and cooking of guest food orders to accommodate guest requirements.
* Quality checking food produced before serving to the guest.
* Overall responsibility for food/produce stock levels, control costs and maintaining minimal wastage.
* Managing the process for taking in deliveries, ensuring that stock/produce is stored away in a timely manner to maintain the freshness of the produce and to adhere to food hygiene standards.
* Ensuring that deliveries and returns are accurately logged.
* Exhibiting and educating the team in good food hygiene and cleanliness best practices.
* Managing the performance of the Kitchen team.
* Identifying and delivering training to kitchen staff
* Managing the relationship with the Food and Beverage team
* Exhibiting Continued Professional Development (CPD), attending and completing networking and training necessary to fulfil the obligations as a Head Chef
* Creating Standard Operating Procedures (SOP’s) and ensuring that these are followed and adhered to by the Kitchen team.
* Developing and ensuring compliance with all record keeping requirements
* Managing the legal standards for food preparation
* Creating and developing new menu ideas, keeping up to date with current trends
* Delivering team meetings, attending and participating in Management team meetings.
* Managing and reporting on the kitchen budget and strategy
* Experience
* Proven experience as a Head Chef or Executive Chef in a high quality restaurant environment
* Creative and talented with a flair for creating exciting offerings
* Ideally luxury Hotel background would be beneficial
* Strong culinary skills with expertise in various high level cuisines
* Exceptional leadership abilities to motivate and guide kitchen staff
* Proficient in all aspects of kitchen operations including food preparation, cooking techniques, presentation and plating
* Knowledge of food safety standards and regulations
* Experience in menu development and cost control
* Commercially aware
For more information or to have an informal conversation please feel free to call