Head Chef

Head Chef

Chester, St David's 

Up to £40,000 doe + £6,000 KPI Bonus 

Benefits;

• Complimentary full leisure club membership for you and a family member
• Discounts and cashback offers on many High Street Brands
• Employee Discount on overnight stays across group
• 50% discount on Food and Drink purchased on or off shift across group
• Exciting training platform with gamified learning
• A range of Well-being and Healthcare benefits
• Financial wellbeing support via Salary Finance
• Employee Assistance Programme
• Birthday off
• Electric car salary sacrifice scheme
• Excellent Reward and Recognition Incentive schemes
• Anniversary rewards for key milestones of service
• Immediate start
• Plus many more benefits

Step into the role of Head Chef at growing hotel group with Hotels Nationally, located on the English /Welsh Border ,offering an immediate start. Here, you'll lead a passionate kitchen team, crafting modern dishes and pub classics. If your looking for a Head chef role that offering an immediate start and excellent benefits then read on. This Head chef position could be your first Head role stepping up from Sous chef.

Head Chef Ideal Profile:

• Demonstrated Sous or Head chef background in leadership, with a talent for inspiring and leading kitchen teams effectively.
• A track record of successfully overseeing a hotel kitchen with both pub/restaurant and events
• Skilled in crafting inventive and delectable dishes that showcase the essence of British cuisine through locally procured elements
• Meticulous attention to detail, particularly in maintaining stringent standards of food quality, presentation, and consistency, H&H, H&S 

Head Chef Responsibilities:

· Coordinate all kitchen activities to ensure a professional, safe, hygienic, and cost-effective environment.

· Establish and maintain clear communication channels within kitchen operations and with Front of House staff.

· Ensure food is delivered, handled, cooked, and served according to company specifications, enhancing quality and guest satisfaction.

· Use KPIs to evaluate the performance of individual team members regarding sales.

· Strictly adhere to food hygiene regulations and Health & Safety procedures as per HACCP and EHO directives.