Head Chef

Head Chef

About us The 4 Red Lion Hotel in Salisbury is Europe's oldest purpose built hotel at over 800 years old. Situated in the heart of the city, the hotel attracts a wide range of interesting business all year round. Many guests come from afar to celebrate special occasions and create lasting memories. With spacious ground floor public rooms, we're open for breakfast, lunch, afternoon tea and private dinners and events - there are so many reasons to choose the hotel.

The role we have a new opportunity for an experienced Head Chef to join and lead our excellent kitchen team. Reporting to the General Manager you will have a strong and proven background within the industry, ideally from a 4 hotel background. Continually aiming to exceed service expectations, the role will also require you to contribute towards the hotels financial objectives including payroll, sales and department costs as well as effectively leading and managing your team.

The person the role would suit an enthusiastic, hardworking and passionate individual with a genuine interest in using fresh, local ingredients and a natural flair for serving beautifully presented food - simply done well. A confident leader with excellent communication skills as well as the business acumen to ensure the department is achieving its objectives.

Role responsibilities:

To achieve the required gross profit % through effective kitchen management, providing short term and long term direction for the team

Delivering consistent high standards of food for both small and intimate functions as well as large weddings and events

To be responsible for the ordering of food and equipment in line with Hotel policies

To be aware of trends and new products for the existing and future customer base, as well as fostering innovation and ideas throughout the team

Ensuring compliance with the food hygiene regulations at all times, working closely with the General Manager regarding H & S, including equipment, training, guides, cleaning rotas, risk assessments and records are all maintained and up to date

To ensure menus are effectively costed and available for various aspects of the business including seasonal menus, wedding and function menus

To meet with customers requiring input on their menus as required

Training, leading and motivating staff understanding how to get the best results from them at all times

Confidence with financial controls of budgets ensuring business targets such as food and staff costs are continually achieved

To be aware of productivity ratios as to staffing requirements and departmental wage costs to ensure the hotel achieves the payroll percentage

Deal appropriately with guest comments and complaints if required ensuring feedback is utilised in a constructive manner and fed back to the team

In return you would be working for a truly inspirational business where your creativity, experience and knowledge would genuinely be valued and encouraged.

You will have

A minimum of 1 years' experience working within a similar role

Extensive experience working in a high volume restaurant

An extensive array of culinary skills and knowledge

Food Hygiene level 2 as a minimum

Experience managing and working with a diverse and experienced team

High standards for producing quality fresh food

Excellent leadership skills

Salary and benefits package will depend on experience levels, ranging from £32,000- £34,000 . This a permanent, full time role working shifts, you must also be available to work weekends and bank holidays.

Job Types: Full-time, Permanent

Pay:
From £32,000.00 per year

Work Location:

In person