The Role
We are looking for a Head Chef / Kitchen Manager to take full ownership of food at our hotel. You will design and run the menus, manage the budget and supply chain, and ensure the kitchen meets every compliance requirement expected of a hotel operation, while working closely with the hotel's bar and front of house teams to deliver a consistent guest experience.
Key Responsibilities
Menu Development
- Design and develop menus for breakfast, restaurant dining, room service and private events, in keeping with Severn View's independent, boutique positioning.
- Cost every dish accurately and set menu pricing to hit agreed margin targets.
- Review and refresh menus in response to seasonality, supplier availability, cost and guest feedback.
Serving a Hotel Audience
- Deliver food service to a consistent standard across breakfast, in room dining and restaurant covers, seven days a week.
- Work closely with the bar manager and front of house team so that bedrooms, bar and kitchen operate as one joined up guest experience.
- Plan and deliver food for private events and functions held at the hotel.
Compliance
- Take full ownership of food safety and hygiene compliance, including HACCP, allergen management and the Food Hygiene Rating Scheme, and maintain the highest achievable rating.
- Keep accurate, audit ready records: temperature checks, cleaning schedules, supplier due diligence and COSHH.
- Lead training and certification of kitchen staff in food hygiene and health and safety.
- Act as the main point of contact for Environmental Health Officers and other regulatory bodies.
Budgeting
- Own the kitchen budget, including food cost percentage, wastage and kitchen labour cost.
- Report regularly to the Directors on kitchen performance against budget.
- Identify and implement cost efficiencies without compromising quality or guest experience.
Ordering
- Manage ordering, stock control and supplier relationships end to end.
- Negotiate supplier pricing and terms, and hold stock at a level that minimises waste without risking shortages.
- Carry out regular stock takes and reconcile against usage and sales.
Team Leadership
- Recruit, train, rota and manage kitchen staff as the team grows.
- Work a section during service and lead from the pass.
What We're Looking For
- Proven experience as a Head Chef or Kitchen Manager, ideally within a hotel or similarly guest facing hospitality setting.
- A track record of creating and costing menus from scratch.
- Strong working knowledge of food safety and hygiene compliance, including HACCP, allergens and the Food Hygiene Rating Scheme.
- Experience managing a kitchen budget and controlling food and labour costs.
- Experience with ordering, stock control and supplier negotiation.
- Level 3 Food Hygiene certificate as a minimum; Level 4 desirable.
- Comfortable working in a small, independent, fast growing hospitality business where you will build processes as well as run them.
- Flexible availability across evenings and weekends in line with hotel trading.
Pay: £28,000.00-£35,000.00 per year
Work Location: In person
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