Hotel Head Chef, Dundee & Angus

Xpress Recruitment; Coupar Angus; On-site; GBP 30,000 - 45,000; Full time

Job summary

A reputable hotel recruitment firm seeks a skilled Head Chef to enhance the hotel's culinary offerings. You will manage the kitchen team, ensure high food quality standards, and collaborate on menu creation. Ideal candidates will possess hotel experience, be hands-on, and exhibit flexibility with work hours, incorporating both à la carte and function menus. This role offers a chance to influence the hotel's culinary direction in a dynamic environment.

Qualifications

• Must have hotel experience in a hands-on role.
• Capable of delivering à la carte and function menus.
• Flexibility to work weekends and nights.

Responsibilities

• Oversee kitchen team to ensure food quality and cleanliness.
• Engage in procurement and liaise with suppliers.
• Collaborate with team on menu ideas.

Skills

Hands-on cooking ability

Menu creation

Team leadership

Supplier liaison

HACCP principles adherence

Job description

The Job

As Head Chef, you will be part of the repositioning of the hotel to become a property offering a varied food menu with a broad product range that entices guests to stay and utilize the facilities. You will oversee the existing kitchen team, including Sous Chefs, Chefs de Partie, Commis, and Kitchen Porters, ensuring that food is prepared to the highest standards, cleanliness is maintained, and high standards are upheld at all times. Liaising with suppliers and contractors is essential, along with engaging in procurement systems and processes. Strict adherence to HACCP principles is mandatory, including fridge management, date labeling, vacuum packing, and blast chilling. While the Head Chef is responsible for menu creation, you will also collaborate with your team and the Front of House leadership to contribute ideas for new menus.

The Person

Applicants must have hotel experience, be capable of delivering both à la carte and function menus simultaneously, and be hands-on when necessary. Proven passion for using the best produce and preparing it profitably for guests is essential. Flexibility to work weekends and nights is required, as this role is not a standard Monday-Friday position. Ideal candidates will have hotel operations experience, including managing multiple revenue streams, and experience in or leading hotel events and restaurant operations.