Head Chef

Job Description

Position: Head Chef

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Reports to: General Manager

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Visa Sponsorship: Visa sponsorship may be available for eligible candidates who are currently residing in the UK, subject to meeting UK Skilled Worker visa and immigration requirements.

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What will I get?

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• Competitive salary based on experience

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• Service charge (£9,000–£10,000 per annum, subject to business levels)

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• Discretionary bonus of up to 20%, based on achievement of agreed KPIs

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• Enhanced pension scheme*

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• Enhanced annual leave entitlement, increasing with length of service

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• Complimentary meals while on duty

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• Private Bupa Health Plan*

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• Access to the CODE App, offering exclusive hospitality benefits and discounts*

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• A vibrant social calendar and employee engagement programme, including team events and seasonal celebrations

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What will I be doing?

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As the Head Chef, you’ll play a pivotal role in the operational excellence of the hotel’s kitchens, working closely with the General Manager. Your responsibilities will include managing day-to-day kitchen operations, leading the food preparation process, and establishing clear procedures that ensure quality and consistency across all food outlets.

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Key Responsibilities:

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• Foster a culture of continuous improvement and collaboration, aligned with the ethos of our Paris-based sister property, Hôtel Costes.

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• Develop, cost, and manage all recipes, ensuring compliance with food safety and health & safety standards.

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• Engage with guests when required to ensure their satisfaction and uphold the hotel's standards.

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• Ensure all food served meets our high standards, with seasonal and trend-appropriate specials.

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• Exemplify exceptional and personalised service, collaborating seamlessly with other departments.

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• Plan, execute, and oversee the production of all menu items, ensuring all stations meet closing and cleanliness protocols.

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• Demonstrate financial and operational acumen through requisitions, inventories, and budget management.

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• Oversee staff operations, ensuring kitchen teams adhere to high standards of hygiene and presentation.

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Team Management

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• Adjust staffing levels to meet restaurant demands and coordinate team schedules, including holidays.

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• Lead pre-service briefings and participate in key departmental meetings, ensuring clear communication and alignment.

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• Ensure consistent training and compliance with hygiene and appearance standards across all shifts, including night teams.

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Goals and Objectives

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• Achieve the COS budget target, consistently reviewing results and expenditures to maintain financial efficiency.

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• Continuously monitor and respond to guest feedback across all platforms, refining procedures as needed.

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• Foster high morale and maintain a low staff turnover rate by promoting a positive work environment.

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Financial Performance

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• Use KPIs and financial targets to assess department performance and develop future strategies.

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• Control labour and payroll costs, ensuring all resources are utilised efficiently and accounted for, and that payroll ratios align with sales.

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• Maintain strict control of food costs, ensuring stock follows the “first in, first out” principle.

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Food Safety and Compliance

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• Ensure compliance with all relevant Health & Safety and Food Safety regulations, actively participating in the Health & Safety Committee.

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• Implement and oversee the Hazard Analysis and Critical Control Point (HACCP) plan, ensuring all team members adhere to food safety standards.

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What are we looking for?

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• Minimum of four years’ experience in luxury or high-end hotels, in senior culinary roles such as Head Chef or Executive Chef.

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• Proven leadership skills with experience managing kitchen brigades of 16 or more team members.

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• Degree or Diploma in Culinary Arts from a recognised institution.

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• Possession of a Level 3 or Level 4 Food Safety certification (mandatory requirement).

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• Additional certification in Food Safety or Hygiene is highly desirable.

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• Experience in preparing for and successfully passing EHO (Environmental Health Officer) inspections.

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• Flexibility to work weekends and adapt to business needs.

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• Proficiency in French is an advantage.

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*Upon successful completion of the probation period

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