Head Chef - Lead Kitchen & Seasonal Menus

Hoburne Ltd; Cirencester; Vor Ort; GBP 40.000 - 60.000; Vollzeit

Benefits dieser Stelle

Competitive pay

Hoburne benefits platform

Hoburne Team Card 50% off Food & Drink

Free Hoburne Golf Parks membership

Discounts on holidays

Access to leisure facilities on all Ho

EAP

Zusammenfassung

Hoburne Cotswold Holiday Park is seeking a Head Chef to lead and develop the kitchen team, delivering high-quality food with seasonal menus and local produce. The role requires strong leadership, stock control, and a proactive approach to menu development and pricing.

The successful candidate will work a 40-hour week with some evenings and weekends. Experience in leisure/hospitality and a proven track record in kitchen management are essential.

Qualifikationen

• Proven track record in leisure/hospitality leadership.
• Experience in menu development and pricing.
• Strong stock management and cost control skills.
• Experience managing kitchen teams and delivering high food quality.

Aufgaben

• Lead, recruit, manage and motivate the kitchen team to deliver high quality food.
• Assist in menu development with seasonal changes and local produce.
• Set menus and food pricing aligned with costs and demand.
• Monitor and control stock to minimise waste and maximise profitability.
• Maintain quality control, food production, service and presentation standards.
• Ensure cleanliness and hygiene in line with regulations.
• Receive goods and manage stock receipts.
• Complete periodic food stocks as required by the company.
• Be flexible to work evenings, weekends and bank holidays as required.

Kenntnisse

Leadership

Menu development

Stock control

Food production

Hygiene & compliance

Team motivation

Evenings/weekends work

Ausbildung

Relevant hospitality qualifications to level 706 1/2 or equivalent

Jobbeschreibung

Hoburne Cotswold Holiday Park is seeking a Head Chef to lead and develop the kitchen team, delivering high-quality food with seasonal menus and local produce. The role requires strong leadership, stock control, and a proactive approach to menu development and pricing.

The successful candidate will work a 40-hour week with some evenings and weekends. Experience in leisure/hospitality and a proven track record in kitchen management are essential.