(40 hours per week) 5 days, weekdays and weekends routinely evening shifts only
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Hospitality
A warm and welcoming hospitality is at the heart of what we offer as a Roman Catholic Benedictine Community. We are dedicated to delivering excellence with the highest quality service and value. Our enthusiastic hospitality teams provide a unique and memorable experience, and we are passionate about exceeding our guests’ expectations.
Role Purpose
You will own all elements of the role – creating menus and recipes, food preparation and cooking, managing stock, orders and profit margin, and all aspects of food hygiene and safety. In addition, you will have operational responsibility for guiding and leading those in the kitchen, working closely with the Accommodation Manager to ensure their close and effective management, training and development.
This hands-on role is an excellent opportunity for a talented, creative and collaborative individual to make their mark in ‘San Benedetto’s’, the restaurant of a uniquely located hotel. As an experienced, calm and considered Head Chef and team player with a highly positive attitude, you will lead by example, inspiring and motivating those around you to share your vision.
You will also deputise for the Executive Head Chef in their absence so will develop a good working knowledge of the kitchens across site and be capable of building strong rapport with those working in them.
Whilst this role will be based at the hotel restaurant, all chefs are required to be flexible and cooperative, working across catering to meet business needs as required, accommodating changes in working hours as necessary.
Main ResponsibilitiesThis job description is intended to provide an outline of the key tasks and responsibilities only. There may be other duties reasonably requested of the post holder.
Manage all aspects of the kitchen operation in a calm, efficient and effective manner
Operational responsibility for guiding and leading those working in the kitchen
Broad knowledge of food and cooking techniques with extensive experience
Uncompromising in application of hygiene and food safety standards
Ensure compliance with food safety systems (HACCP) and all record keeping
Produce consistent quality dishes under time and volume pressures
Balance creativity with financial and environmental astuteness, ensuring minimum wastage
Cost menus correctly, including for functions/events, so they fit within the business profit margins
Teach/upskill in food production and presentation, coaching staff to improve on their skills
Work collaboratively with Accommodation management and Catering Coordinator
Develop good working knowledge of kitchens across site
Deputise for Executive Head Chef in their absence
Person Specification – Skills, Qualifications, Personal Qualitities & Requirements
Person Specification – Skills, Qualifications, Personal Qualities & Requirements
An experienced, qualified Head Chef (minimum NVQ Level 2 or equivalent, and minimum Level 2 food hygiene certificate)
Proven track record in a similar position
Calm, considered and collaborative
Positive, ‘can do’ attitude with ability to take a balanced view
Punctual, reliable and trustworthy
Excellent communication and organisational skills
Ability to lead the team and work hands-on
Willingness to take initiative, problem solve and ‘think on your feet’
Highly professional with integrity that aligns to our values
Health, safety and environmentally focused
Full driving licence
We’re looking to fill this role as soon as possible so please don’t delay in applying to avoid disappointment!For more information, or to request an informal discussion about the role, please contact us.
