Executive Head Chef, Dartford
Job Brief The following details are designed to give an overview of the role we are currently seeking to recruit. The Vacancy Executive Head Chef - Reporting to the General Mgr Up to £50,000 per annum Bonus potential £4k 5 days. Hours as required to fulfil responsibilities. 20 days holiday rising to 25 days with service 8 lieu days for bank holidays Private healthcare (optional) Staff discount scheme Annual bonus scheme agreed annually (to be agreed following probationary period) The Team 10 Chefs 4 Kitchen Porters Scope of the Role Full management and operation of all aspects of the kitchen ; Staffing - recruitment/rostering Purchasing and food cost control Menu/recipe development Food hygiene management Food standards/consistency Wedding menu tastings with clients Coaching, training and development of team Achievement of positive Mystery Guest scores/comments Offering Menus across the following areas; CURRENT SITUATION; 2 Rosette standard RG's Fine Dining Restaurant (90 covers) Elements Brasserie (50 covers) Elements Bar (30 covers) Afternoon Tea (700 covers per week) and Room Service A range of 4 private dining/function rooms ( catering for between 8-160 covers) Our private facilities are used for Weddings (ceremonies as well as Wedding Breakfasts / Evening Buffets), Conferences and other functions. Wedding business; 2019 110 weddings Our Restaurant / Brasserie are open to non residents and are popular venues for our Spa guests (200 spa days per week) who join us for a range of inclusive packages. The Candidate Essential Preferred Managed a team of 6 chefs. Ability to manage and inspire a long standing team of dedicated chefs Located locally for ease of completing shifts Quality restaurant and banqueting experience in a similar style operation. Experience of menu development away from the corporate brands. Multi outlet experience on one site. A passion for coaching, training and developing their team. (in the kitchen) A smart and friendly disposition for guest liaison / Wedding tasting appointments. Food hygiene management success. Team player with internal customers. Achievement of food cost targets. Proven record of retention of any awards gained. Proven record of stability in job roles. Fine Dining and Brasserie experience in a quality hotel. (B/L/D operation). Country House Hotel experience. Managed similar size team (10 chefs KPs) Advanced/Intermediate Food Hygiene trained.