Head chef

Dish Hospitality; Hawes; On-site; GBP 42,000 - 50,000; Full time

Job summary

Dish Hospitality is seeking an experienced Head Chef for a picturesque country hotel. The role involves leading the culinary team, designing innovative menus, and ensuring the highest standards of food quality and safety. This opportunity offers a competitive salary and full menu autonomy in a supportive environment.

Benefits

Superb salary

Full menu autonomy

5 days over 7, you create a working rota

40-45 hour working week

Modern kitchen with latest equipment

Pension scheme

Qualifications

• Proven track record in casual fine dining.
• Experience in managing a culinary team.
• Expertise in menu development and presentation.

Responsibilities

• Lead culinary team and oversee kitchen operations.
• Create and innovate seasonal menus reflecting culinary trends.
• Manage stock and food costs to maintain profitability.

Skills

Menu Development

Kitchen Management

Cost Control

Quality Assurance

Job description

HEAD CHEF, HAWES, COUNTRY HOTEL, £42,000+

STUNNING RURAL VENUE, CASUAL FINE DINING

INDEPENDENT OWNERS, ACCOMODATION AVAILABLE

The Benefits include:

• Superb salary

• Full menu autonomy

• 5 days over 7, you create a working rota

• 40-45 hour working week

• modern kitchen with all the latest kit and equipment

• Pension scheme

Job Summary

We are seeking an experienced and passionate Head Chef to lead our culinary team at our prestigious country hotel. The ideal candidate will have a proven track record in casual fine dining, exceptional menu development skills, and the ability to create memorable dining experiences for our guests. This is an exciting opportunity to showcase your culinary expertise and leadership skills in a picturesque country setting.

Key Responsibilities

• Menu Development and Innovation:

• Create and regularly update seasonal menus that reflect current culinary trends and local produce availability

• Develop innovative dishes that showcase your creativity while maintaining the essence of casual fine dining

• Ensure menu offerings align with the hotel's high standards and guest expectations

Kitchen Management:

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation

• Manage and mentor a team of skilled culinary professionals, fostering a positive and collaborative work environment

• Implement and maintain high standards of food quality, hygiene, and safety

• Conduct regular staff training sessions to enhance skills and maintain consistency in food preparation and presentation

• Stock and Cost Control:

• Manage food stocks, ensuring optimal stock levels and minimizing waste

• Develop and implement cost-effective purchasing strategies without compromising on quality

• Monitor food costs and adjust menus or processes as necessary to maintain profitability

• Work closely with the owners to prepare and adhere to kitchen budgets

• Quality Assurance:

• Ensure consistent high-quality food preparation and presentation across all kitchen operations

• Regularly taste and evaluate dishes to maintain standards and make improvements where necessary

• Address and resolve guest feedback promptly and professionally

• Implement and oversee quality control measures throughout the food production process

• Supplier Relations:

• Establish and maintain relationships with local suppliers and farmers to source high-quality, seasonal ingredients

• Negotiate contracts and prices with suppliers to ensure cost-effectiveness

• Stay informed about market trends and new product offerings

• Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations

• Maintain up-to-date knowledge of food safety standards and implement best practices

• Conduct regular safety audits and address any issues promptly

• Maintain accurate records for food safety and hygiene inspections

If this sounds like the ideal position for you then send your CV and cover letter through the link here, to hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices