Head Chef

Head Chef

50k to 60k basic plus gratuities and bonus

Windermere

Storrs Hall is an independently owned, spectacular Grade II listed hotel that has Inspectors Choice four Red Stars, 2 Rosettes, and is also Wine List awarded. Based in an enviable setting in its own grounds on the shores of Lake Windermere, we have a beautiful Fine Dining restaurant and a modern British Bistro. We are looking for a talented, ambitious Head Chef who wants to work in a forward-thinking, exciting environment and has a passion for high-quality food and presentation. Strong communication skills and an ability to lead and mentor a team from the front are essential. This is a really exciting opportunity with huge scope for autonomy, flair, and creativity.

Main Tasks of Job Include:

1. Creating menus, utilising seasonal local produce, preparing and producing excellent quality food.
2. Ensuring that the GP’s for the kitchen are met.
3. Managing the preparation and cooking of guest food orders to accommodate guest requirements.
4. Quality checking food produced before serving to the guest.
5. Overall responsibility for food/produce stock levels, controlling costs and maintaining minimal wastage.
6. Managing the process for taking in deliveries, ensuring that stock/produce is stored away in a timely manner to maintain the freshness of the produce and to adhere to food hygiene standards.
7. Ensuring that deliveries and returns are accurately logged.
8. Exhibiting and educating the team in good food hygiene and cleanliness best practices.
9. Managing the performance of the Kitchen team.
10. Identifying and delivering training to kitchen staff.
11. Managing the relationship with the Food and Beverage team.
12. Exhibiting Continued Professional Development (CPD), attending and completing networking and training necessary to fulfil the obligations as a Head Chef.
13. Creating Standard Operating Procedures (SOP’s) and ensuring that these are followed and adhered to by the Kitchen team.
14. Developing and ensuring compliance with all record keeping requirements.
15. Managing the legal standards for food preparation.
16. Creating and developing new menu ideas, keeping up to date with current trends.
17. Delivering team meetings, attending and participating in Management team meetings.
18. Managing and reporting on the kitchen budget and strategy.

Experience:

1. Proven experience as a Head Chef or Executive Chef in a high-quality restaurant environment.
2. Creative and talented with a flair for creating exciting offerings.
3. Ideally, a luxury hotel background would be beneficial.
4. Strong culinary skills with expertise in various high-level cuisines.
5. Exceptional leadership abilities to motivate and guide kitchen staff.
6. Proficient in all aspects of kitchen operations including food preparation, cooking techniques, presentation, and plating.
7. Knowledge of food safety standards and regulations.
8. Experience in menu development and cost control.
9. Commercially aware.

For more information or to have an informal conversation, please feel free to call.