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.