The Salutation Inn Head Chef

The Salutation Inn; Topsham; On-site; GBP 30,000 - 45,000; Full time

Job summary

A prestigious local inn in England is seeking a Head Chef to oversee kitchen operations and lead a dedicated team. The ideal candidate will have outstanding cooking ability and a strong focus on health and safety standards. Responsibilities include resource planning, managing financials, and collaborating with management to enhance food offerings. This role requires effective leadership to mentor and develop staff while ensuring high quality service. A passion for food and a business-driven approach are essential for success.

Qualifications

• Proven ability to lead and develop a kitchen team.
• Strong understanding of food safety and health & safety standards.
• Business awareness to manage costs effectively.

Responsibilities

• Oversee kitchen operations and maintain quality standards.
• Lead and train kitchen staff to deliver service expectations.
• Manage financial accountabilities including stock and wage control.
• Collaborate with owners to enhance food inspiration and drive revenue.

Skills

Outstanding cooking ability and H&S standards

Business acumen to help control costs and drive revenue

Leadership to mentor and grow a team

Job description

Head checf

Line Management- Owners and directors

Responsibilities

• Outstanding service
• Leading a team
• Business improvement
• Full time
• 48 hours per week

Top Attributes

• Food focused
• H&S focused
• Business aware
• Driven to deliver
• Collaborative
• Personally credible
• Curious
• Skilled influencer
• Courage to challenge
• Role model

Core Competencies

• ✓ Flexible
• ✓ Dedicated
• ✓ Loyal
• ✓ Versatile
• ✓ Motivated

Overseeing the kitchen operations, supervising, training and developing the team in order to create and maintain the quality of operation, service and product that reflects the Salutations reputation. The care of our regular customers is of particular importance to us.

Key Tasks

• Leading a team to deliver clearly defined service expectations.
• Resource planning (daily, weekly and ongoing; schedules, holidays, events and seasonality).
• Managing financial accountabilities – good stock control and wage control.
• Working with owners and restaurant manager to help create and maintain food inspiration.
• Food safety and H&S is the priority and no short cuts.
• Working with the restaurant manager to enhancing revenue generation by maximising covers and increasing average spends.
• Monitoring and maintaining safety compliance standards for the benefit of staff and customers.

The top three skills I need to effectively deliver this role

• Outstanding cooking ability and H&S standards
• Business acumen to help control costs and drive revenue
• Leadership to mentor and grow a team

The usual stuf

Job descriptions are great for outlining the key parts of your role but will never be considered an exhaustive list of duties, responsibilities, qualifications and skills associated with your role. You may be required to go the extra mile by supporting projects, initiatives and duties that may broaden your experiences and develop greater awareness of the business and our customers. In our opinion, that is what makes hospitality such an interesting and diverse industry to work in!