The Seaview Hotel, situated in the picturesque village of Seaview, Isle of Wight is a rare example of a unique independent British coastal hotel with a rich tradition of hospitality. The hotel has warmly welcomed guests from near, far and wide. Our guest demographic is diverse, encompassing corporate travelers, families, groups & functions. The standard of food in the hotel restaurant by the Head Chef & Culinary team is very high, with 2 AA Rosettes. The hotel offers a diverse dining experience with four distinct locations. As Head Chef you will provide a food operation in line with current objectives and aiming to retain 2 AA Rosettes. Work on business strategy and support the hotels financial objectives by adhering to budgets and targets. Head Chef Benefits Include: Competitive Salary based on Experience Role is included in the Hotel Tip Program Discounted Cross-Solent Ferry Travel Hotel & Restaurant Closed Christmas Day/Boxing Day Food & Beverage Staff Discount Head Chef Key Responsibilities: To ensure a food operation that is consistently in line with a 2 AA Rosette rating To meet and aim to exceed company Food GP budget All kitchen staff to be trained in dish specification and how to achieve food margins Orders of food stock appropriate to sales levels and not over ordered Ensure all deliveries are checked and signed for. Prepares food for service appropriate to sales levels Control of wastage and records Staff Food policy is followed with no unauthorized food leaving the kitchen Keeps within budgets set for ordering. Stock rotation is followed and all storerooms/ fridges and freezers are in order Monitors & controls stock levels daily, weekly and monthly ensuring there are no shortfalls Implement and ensure the company Health & Safety Policy is always met this includes the training of all kitchen staff Comply & implement all Health and Safety and EHO Food Hygiene requirements Ensure temperature records and food labelling are maintained and up to date Ensure the kitchen cleaning schedules are adhered to and records kept Ensure all food is served to specification Ensure the kitchen uniform and personal hygiene requirements are adhered to Ensure the kitchen runs smoothly daily & is adequately stocked with all necessary goods Promote a positive perception of the SVH at all times, both internally & externally Attend company meetings as requested C reate a positive and collaborative work environment, working with the front of house leadership to ensure all staff can speak knowledgeably and confidently about menu items and allergens.

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