The Sir Thomas Hotel is a boutique family operated business, with newly refurbished guest rooms, an excellent restaurant, and a well-stocked bar. It is located in the City Centre and provides easy access to all of Liverpool’s historic attractions.
We are looking to recruit a passionate and experienced Head Chef, with established knowledge of the hospitality industry and a commitment to excellence.
The Head Chef plays a pivotal role in shaping the culinary identity of the hotel and delivering exceptional dining experiences to our guests including our restaurant menu, events, room service and breakfasts.
If you possess strong leadership and management skills and have proven experience as a Head Chef, then please forward your CV without delay!!

QUALIFICATIONS / SKILLS:

• Proven experience as a Head Chef in a hotel or premium restaurant environment.
• Culinary degree or equivalent qualification
• Strong leadership and management skills, with the ability to motivate, inspire, and mentor a diverse team of culinary professionals.
• Must be proficient in the application of standard IT packages and written English skills.
• Must be able to cost a menu.
• Must be able to manage department financials, i.e. spending, payroll and profit conversion.
• Proficiency in kitchen management software, inventory management systems, and Microsoft Office Suite.
• Flexible schedule, including evenings, weekends, and holidays, as required by the demands of the hospitality industry.
  Job Types: Full-time, Permanent
  Pay: £35,000.00 per year

Benefits:

• Company pension

Work Location: In perso

• Lead and manage the kitchen team, including sous chefs, CDPs, and kitchen porters, to ensure smooth and efficient operation of the culinary department.
• Create innovative and appealing menus for all food outlets, including restaurant, banquets, room service, and special events, while considering guest preferences, dietary requirements, and seasonal ingredients.
• Supervise food preparation, cooking, and plating techniques to ensure consistency, accuracy, and adherence to recipe standards.
• Monitor food costs, inventory levels, and wastage to maximize profitability and minimize food wastage, while maintaining quality standards.
• Collaborate with the Food and Beverage Manager and other department heads.
• Plan and execute special events, promotions, and themed dining experiences.
• Ensure compliance with health and safety regulations, food hygiene standards, and sanitation practices in the kitchen, maintaining a hygienic, well organized, and safe working environment.