Job Description
Department: Kitchen
Reporting to: Operations Director
Reports: Kitchen Brigade, Kitchen Porters, Kitchen Manager
OVERVIEW
An exciting opportunity has come up for a new Head Chef with flair, drive and exceptional passion for great food, who is able to lead & motivate a high performing team, to deliver outstanding menus and exceptional dishes. The successful candidate must deliver the right balance of kitchen management skills and passion to serve fresh, local food.
Join our crew at St Michaels Resort, overseeing culinary operations in two distinct restaurants and the year events business—one offering a high-end Cornish dining experience, and the other providing a more relaxed and casual atmosphere. The resort is committed to utilising fresh, local ingredients to create exceptional and health-conscious dishes. As the Head Chef, you will play a pivotal role in staff development, menu creation, achievement of industry awards and reputation, and ensuring effective control of the cost of sale.
At a period of further investment and development we are looking for a chef to elevate our food story and through this next exciting chapter of the resort.
DUTIES & RESPONSIBILITIES
Culinary Leadership
* Develop and execute creative and well-rounded menus for both restaurants, from breakfast through to dinner.
* Maintain the highest standards of food quality, presentation, and taste.
* Stay updated on industry trends and incorporate innovative culinary techniques into the menu offerings.
* Running and development of resort events business including weddings & conferences, including off-site St Michaels activations.
Team Management
* Lead and inspire a dynamic kitchen team, fostering a positive and collaborative work environment.
* Continuous training and development to enhance the skills and knowledge of kitchen team.
* Establish and enforce hygiene and safety standards in the kitchen.
· Ensure dishes are accurately and consistently delivered each time, every time. Dishes must be carefully defined through ingredients, method and presentation.
· Work with the head of food and beverage to ensure the delivery of the food matches the quality.
Procurement and Inventory Management
* Working alongside our Kitchen manager, you will be responsible for overseeing the sourcing and procurement of high-quality, fresh, and locally sourced ingredients.
· To capitalise on fresh seasonal produce and develop close links with local suppliers, fishermen and farmers.
* Negotiate with suppliers to ensure cost-effectiveness and quality.
* Manage inventory effectively to minimize waste and control costs.
Cost Control
* Monitor and control the cost of sale for both restaurants, implementing strategies to optimize profitability. Including:
* Careful menu and dish costing
* Astute buying
* Portion control
* Low wastage
* Good security
* Updated photos, method and presentation of all dishes
* Exceptional buying and supplier development
* Maintain and develop the computerised systems for costing’s and procurement.
· To deliver set wage costs through:
· Exceptional recruitment and training
· Efficient and effective management, motivation and rota control
· Ongoing analysis of payroll trends and efficiencies.
* Analyse financial reports and make data-driven decisions to enhance operational efficiency.
Menu Development
* Collaborate with the resort's management and culinary team to create seasonal and innovative menus.
· Ensure that the menu offerings align with the resort's wellness philosophy.
· Responsible for designing and presenting menu’s and dishes which have high appeal to our hotel guests and local customers at a price which grows sales revenue.
Quality Assurance
* Conduct regular inspections of food preparation and cooking methods to maintain quality standards.
* Respond promptly to guest feedback, addressing concerns and continuously improving the dining experience.
PROFESSIONAL ATTRIBUTES, SKILLS & EXPERIENCE
· Min 2 years as a successful Head Chef in a similar 4-5 star establishment.
· Ideally with experience working with a hotel or resort business.
· Strong leadership and management skills, with the ability to inspire and develop a diverse culinary team.
· Appropriate professional qualifications
· Excellent supplier contacts and exiting relationships.
· Be passionate about the using fresh, local produce and the benefits it brings.
· Experience developing, building and motivating a high-performing team.
· Budget management experience in terms of food and costs control
· Establish and maintain good working relationships with other departments.
· Liaise with the other departments in a polite and efficient manner to ensure that all issues and queries are communicated and met in order to provide a seamless customer experience.
· Excellent communication, interpersonal and presentation skills.
· Excellent organisational, administrative and project management skills.
· Display initiative, an eye for detail and effective research skills.
· Be a team player, resourceful, flexible and responsive in dealing with people.
· Be able to work under pressure to short deadlines.
· Be prepared to work additional hours in order to achieve the above.
REMUNERATION
You will receive a highly competitive salary based on experience, together with employee benefits such as meals on duty, health club membership, friends & family room rates, incremental holiday entitlement, and a commitment to your ongoing development.
Temporary accommodation possible in the short-term to assist with relocations.