Reporting To: Head of Food & Beverage

Key Attributes:

• Team player with a flexible and adaptable approach to work 

• Highly motivated and enthusiastic with the ability to inspire and motivate others 

• Able to work under pressure while maintaining high standards 

• Strong attention to detail with excellent planning and organisational skills

Key Responsibilities:

Kitchen Leadership & Management: 

• Take full responsibility for all kitchen operations, ensuring compliance with health & safety regulations and financial performance targets 

• Oversee the preparation and delivery of freshly made food to the highest quality standards at all times 

• Plan and manage kitchen rota to ensure maximum productivity and appropriate shift coverage 

• Handle customer feedback, ensuring positive outcomes for guests and the business 

• Actively participate in shifts to remain aware of operational demands and team performance 

• Recognise and reward high-performing team members

Menu & Food Production: 

• Develop and deliver seasonal menus, specials, and ad hoc offerings, including BBQs, poolside service, and special events 

• Collaborate with Marketing on F&B initiatives, including photo shoots, menu tastings, and menu launches 

• Conduct regular quality checks to ensure food meets established standards 

• Review and update salad bar and other offerings to maintain seasonal variety 

• Maintain kitchen cleanliness and safe storage of all deliveries 

• Monitor wastage and implement measures to minimise it

Health & Safety Compliance: 

• Ensure compliance with the Food Safety Act 2013 and Food Hygiene (England) Regulations 2013 

• Provide ongoing food hygiene training and guidance to all kitchen staff 

• Ensure team members understand all menu items and allergy implications

Financial & Operational Management: 

• Drive profitability through accurate menu costing, staff training, and wastage management 

• Review supplier pricing and sourcing to ensure competitive purchasing and optimal returns 

• Oversee kitchen rota and productivity in line with departmental budget requirements 

Human Resources & Team Development: 

• Lead recruitment, induction, and training of all kitchen employees 

• Monitor staff attendance, manage holiday requests, and conduct return-to-work interviews 

• Deliver ongoing training programs and ensure staff maintain a professional appearance 

• Provide regular performance feedback and daily motivation to the team

Qualifications & Experience: 

• Proven experience as a Head Chef or Senior Sous Chef in a high-end hotel, spa, or restaurant environment 

• Culinary degree or equivalent professional qualifications preferred 

• Strong knowledge of food safety, hygiene standards, and health regulations 

• Experience managing budgets, cost control, and kitchen operations 

• Flexible to work evenings, weekends, and bank holidays as required

Conditions of Employment:

• Full-time employment, 40 hours per week, including evenings, weekends, and bank holidays 

• Additional hours as required to meet the needs of the business

Statutory Requirements:

• Follow food hygiene regulations and hold a valid Level 3 Food Hygiene certificate 

• Comply with fire safety regulations and attend annual fire drills 

• Follow health and safety regulations at all times