Executive Chef

WHAT YOU WILL BE DOING

As Executive Chef, you will lead and inspire the kitchen team in creating culinary masterpieces that meet the Company's standards and ensure guest satisfaction. The Executive Chef will be in charge of planning and directing food preparation and culinary activities, modifying or creating new menus, recruiting, training, and managing kitchen Team members, monitoring and controlling the budget, collaborating with management, increasing Team Member engagement and productivity, and adhering to H&S standards.

RESPONSIBILITIES

The role of an Executive Head Chef is to be responsible for ensuring that the Kitchen team consistently delivers exceptional food & service, putting the guest at the heart of all activities.
Create, implement, and enforce processes to run an effective and efficient kitchen while maintaining the highest level of standards, and food quality and maximise margins to increase profits without sacrificing taste, guest experience and reputation.
Ensure teamwork and synergy exists between the front and back of the house through proper communication and delegate tasks to ensure smooth service and kitchen operations.
Collaborate with the Marketing/Events department on menu creation, food preparation and food costs.
Support the Senior Chefs to have the opportunity to innovate and develop menus.
Maintaining a safe, healthy, and secure workplace environment, following all work protocols, and engaging the team with training initiatives.
Building effective relationships to create a positive learning environment will be a key requirement to ensure the success of the department.
Assign tasks to team members and maintain daily checklists to support expected business levels, production, orders, special requests, events, dietary restrictions, and allergy procedures.
Making clear, confident decisions, will be second nature to you, consulting with others where needed.
Leading menu development and having a good understanding of business financials including food and labour costs, forecasting and budgets.
Ensure the Hotel achieves its financial targets by implementation and coordination of systems and procedures.
Always look for ways to develop the offering, focusing on KPIs and delivery of standards.
This is not a 9 to 5, Monday to Friday role so working in the evening, at weekends and on public holidays is an expectation when required.

WHAT WE ARE LOOKING FOR IN YOU

Minimum 5 years of experience in a similar role within a luxury hotel setting or quality standalone restaurant.
British both modern and traditional, and locally inspired culinary portfolio.
Proven experience in managing, coaching, and developing teams, and you will enjoy motivating others to be their best, achieve their goals and fulfil their potential.
Excellent communication skills
Excellent leadership skills with experience in managing a diverse team of kitchen staff in a high-pressure environment.
Management skills and critical thinking.
Creative, innovative thinking.
Promote cooperation and commitment within a team.
You’re not precious. We leave our egos at the door and work as a team to get stuff done.
Fluent English required.
An ability to manage the budget on a daily, weekly, and monthly basis. You’ll be expected to report results with a granular understanding of the ongoing trends of the business.
RIGHT TO WORK

In line with the requirements of UK immigration legislation, all applicants must be eligible to live and work in the UK. Documentary evidence of eligibility to work will be required from candidates as part of the recruitment process.