Job Description

HEAD CHEF, NORTHUMBERLAND, 4 STAR PERIOD HOTEL, £50,000+ Tips

ROSETTE WINNING RESTAURANT, ALL DAY CASUAL DINING MENU

BESPOKE BANQUETING

About our client

Our clients are a prestigious establishment known for our exceptional culinary experiences, combining fine dining, exquisite banquets, and innovative menu creations, in this stunning period hotel in Northumberland, commutable to Newcastle in just 20 minutes

We are seeking an experienced and creative Head Chef to oversee all culinary operations in the establishment. The ideal candidate will have a proven track record in fine dining, banqueting, and menu creation. This role requires a combination of culinary expertise, leadership skills, and business acumen to ensure the highest standards of food quality, presentation, and customer satisfaction.

Benefits of the Role

• Superb salary of £50,000+ tips

• Full menu autonomy

• 5 days over 7, you create a working rota

• 45-48 hour working week

• Modern kitchen with all the latest kit and equipment

• Pension scheme

• Accommodation options available

Candidate Requirements

• Culinary Leadership:

• Lead and inspire a team of skilled chefs and kitchen staff

• Oversee all aspects of food preparation, cooking, and presentation

• Maintain the highest standards of food quality and consistency

• Implement and enforce food safety and hygiene standards

• Train and mentor kitchen staff to develop their skills and knowledge

• Menu Development and Innovation:

• Create and update seasonal menus that reflect current culinary trends and customer preferences

• Develop unique and innovative dishes that showcase your culinary expertise

• Design special menus for events, holidays, and themed nights

• Collaborate with the sommelier to create perfect food and wine pairings

• Fine Dining Excellence:

• Ensure that all dishes meet the highest standards of fine dining cuisine, must be working currently in a 2 rosette awarded kitchen

• Oversee plate presentation and garnishing to create visually stunning dishes

• Maintain consistency in taste, quality, and presentation across all menu items

• Stay updated on current fine dining trends and techniques

• Banquet and Event Management:

• Plan and execute high end banqueting and special events

• Create customised menus for weddings, corporate events, and other functions

• Coordinate with the events team to ensure seamless execution of banquets

• Manage resources and staffing for successful event catering

• Kitchen Operations and Management:

• Oversee kitchen operations, including stock management and cost control

• Develop and manage kitchen budgets

• Implement efficient systems and processes to optimise kitchen performance

• Ensure compliance with all health and safety regulations

• Manage equipment maintenance and replacement

• Team Management and Development:

• Recruit, train, and evaluate kitchen staff

If this sounds like the ideal position for you then send your CV and cover letter through the link provided. To hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices.