Job Description

Head Chef at The Dome, Yorkshire Spa Retreat

Position Title: Head Chef

Department: Kitchen

Reports To: Food & Beverage Manager

Role Overview:

The Head Chef is responsible for overseeing all aspects of the kitchen operations, including menu planning, inventory management, team leadership, and ensuring food quality and safety standards. This role requires strong culinary skills, creativity, and the ability to lead a team effectively to deliver an exceptional dining experience.

Key Responsibilities:

1. Menu Development and Food Preparation:

Design and implement innovative, seasonal menus that align with the restaurant's theme and customer preferences. Ensure all dishes are prepared to the highest quality standards. Develop and test new recipes to maintain variety and meet market trends.

2. Kitchen Management:

Oversee daily kitchen operations, including food preparation, cooking, plating, and service standards. Maintain cleanliness and organisation of the kitchen, ensuring compliance with health and safety regulations. Monitor kitchen equipment, suggesting repairs or replacements when necessary.

3. Team Leadership:

Recruit, train, and mentor kitchen staff, fostering a culture of teamwork and continuous improvement. Schedule and manage the kitchen team to ensure efficiency during peak service times. Conduct regular performance evaluations and provide constructive feedback.

4. Cost and Inventory Control:

Manage food costs by minimising waste, optimising portion sizes, and sourcing cost-effective suppliers with the support of the Head of F&B. Oversee inventory management, ensuring adequate stock levels without overstocking. Negotiate contracts with vendors and maintain strong supplier relationships. Carry out monthly internal Stock Takes. Manage Food GP's in accordance with the annual budget set by the business.

5. Customer Experience and Quality Assurance:

Ensure consistency and excellence in the presentation, taste, and quality of all dishes. Collaborate with front-of-house staff to create a seamless dining experience.

6. Health and Safety Compliance:

Enforce hygiene and safety standards as per local and national regulations. Maintain accurate records of inspections, certifications, and compliance documentation.

Essential Qualifications:

Proven experience as a Head Chef Strong knowledge of food handling, preparation techniques, and kitchen operations. Proficiency in inventory management and cost control.

Skills and Competencies:

Leadership

: Ability to inspire and manage a diverse team effectively.

Creativity

: Strong sense of innovation in menu development.

Time Management

: Capable of working in a fast-paced environment while meeting deadlines.

Attention to Detail

: Ensures all dishes are prepared to specification.

Problem-Solving

: Quick thinking to address challenges during service.

Communication

: Strong verbal and written communication skills for interacting with staff, suppliers, and customers.

Working Conditions:

Must be able to work evenings, weekends, and holidays as required. Ability to stand for extended periods and work in a high-temperature environment. May involve heavy lifting and manual handling.

Key Performance Indicators (KPIs):

Customer satisfaction scores and feedback. Food cost percentage in line with budgetary targets. Employee retention and satisfaction within the kitchen team. Consistency in food quality and presentation. Compliance with health and safety audits.

Salary and Benefits:

Salary negotiable depending on experience 31 Days Annual Leave. Staff discounts.
Job Types: Full-time, Permanent

Pay: From 35,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Employee mentoring programme Free parking On-site gym On-site parking Referral programme
Ability to commute/relocate:

York YO62 7SD: reliably commute or plan to relocate before starting work (required)
Work Location: In person