We are seeking an experienced and dynamic Head Chef to lead the kitchen operations of our 50-bedroom hotel. The role involves delivering high-quality dining experiences across daily service, weddings, and large-scale events of up to 300 guests.

The successful candidate will oversee a small but dedicated team consisting of 2 Sous Chefs and a Kitchen Porter, ensuring efficient kitchen management, consistent food quality, and exceptional guest satisfaction.

Key Responsibilities

Kitchen Leadership & Management

• Lead and manage the kitchen team, including two Sous Chefs and a Kitchen Porter
• Allocate duties, provide training, and foster a positive working environment
• Ensure effective communication across all departments, particularly with front-of-house and events teams

Food Preparation & Service

• Plan, prepare, and deliver high-quality dishes for:
• - la carte service
• Hotel guests
• Weddings and events (up to 300 covers)
• Ensure all food is prepared to a consistently high standard in presentation and taste
• Oversee service during peak periods, including large functions and weddings

Menu Planning & Development

• Design seasonal menus that reflect the hotel''s brand and customer expectations
• Create bespoke menus for weddings, conferences, and private events
• Manage dietary requirements and allergen compliance

Operational Management

• Control stock, ordering, and supplier relationships
• Manage food cost, wastage, and GP margins

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.