Head Chef

The Rank Group; Coventry; On-site; GBP 40,000 - 60,000; Full time

Job description

Company Description

At Grosvenor Casinos, we're committed to becoming the UK's most loved casino group. Our venues are more than just places to play—they're community hubs where people can relax, socialise, and enjoy a safe and welcoming environment. With a diverse range of games, top-notch entertainment, and a fantastic selection of food and drinks, we're here to excite and entertain!

As we embark on an exciting period of growth, there's never been a better time to join our team. We’re committed to customer excellence and ensuring not only our customers, but our colleagues are at the heart of everything we do. It's a great time to be part of Grosvenor Casinos as we continue to expand, innovate, and create memorable experiences for everyone.

Job Description

As a Head Chef at Grosvenor Casino, Coventry, you’ll have a crucial role that combines leadership and coordination to provide an outstanding dining experience in your venue.

You’ll lead the day-to-day kitchen operations, coaching and motivation of your team to craft culinary delights that represent both quality and consistency. You’ll also be responsible for maintaining safety standards to protect your team members and customers.

Your influence extends to the customer experience, where you are responsible for service quality and operational outcomes that shape each visit – ensuring all of our customers leave having had an unforgettable experience.

You will take accountability for service levels and operational results, ensuring an outstanding Food & Beverage experience on every visit – driving our mission to be the most loved Casinos in the UK.

Qualifications

To be successful in this role you’ll need:

1. Proven ability in managing great customer experience in food preparation in restaurants and/or the hospitality industry.
2. Experience in running a busy commercial kitchen at a high level with high standards.
3. Previous successful experience in managing the commercial costs and revenues of a food or hospitality outlet.
4. An understanding of Health & Safety procedures within a kitchen setting.