£56,000 (£54,000 + £2,000 per annum guaranteed service charge + Quarterly GP Bonus £4k per annum)

Single private medical insurance
4 weeks holiday increasing to 5 weeks with service
8 Bank holidays
Free car parking
Employee uniform
In addition you will also benefit from a  range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Spas
Discount on retail products in our two Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

The Place

The Hotel is one of a private collection of quality hotels of distinction just outside London.

Since its purchase in 2016 this venue has been transformed into a beautiful 4 Star AA Country House Hotel. The Hotel including 56 boutique rooms, suites and residences, are appointed with designer furnishings and are spread across the main Mansion House, Courtyard and Gardener’s Cottage.

Our luxurious Oak Room restaurant, Bar, Library and a range of sumptuous lounges and private dining rooms, provide dining for all tastes. For wedding, corporate and events guests we have a range of private wedding and conference suites. For those seeking relaxation our Utopia treatments are available in our designated treatment rooms in the hotel

The Role

Reporting to our new General Manager, you will have complete responsibility for all aspects of food production from sourcing suppliers to delivering customer excellence in the finished dish.

There are great opportunities to develop the food standards and offering at the hotel.

Creating a restaurant menu to inspire local patrons, an afternoon tea menu that encourages loyal local business will all be on the to do list of the new Head Chef.

You will be support by the General Manager and will be provided with the equipment and staff resources you need to deliver on these ambitions.

You will be responsible for;

Recruitment, training and coaching team of 5 Chefs and 2 Kitchen Porters – adding to your team as the business grows.
The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel
Development of menu ideas to progress the food offering to achieve rosette standards across all areas of service; restaurant, banqueting, afternoon tea, corporate functions
Ensure compliance with HACCP and food hygiene, health and safety legislation.
Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing
Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as  guests from the local area.

Requirements

A minimum of 2 years Head Chef experience in a quality hotel with 2 Rosette award for food
Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
Demonstrate ideas of how the food offering can be developed and standards improved when being interviewed.
Hold the experience to manage the multi menu requirements and busy banqueting operation.
Display the experience of kitchen management to operate a quality, effective and cost controlled kitchen operation.
Proven record of team selection and retention that supports the development of excellent standards.
Ability and passion to lead and develop the Brigades skills and to build a strong successful team through training and coaching.
Live locally or have the ability to relocate to the area with own transportation.
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