Head Chef

Position: Head Chef

Reports to: General Manager

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.

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?

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.

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