Head Chef

at  New Forest Collection

We currently have an exciting opportunity for a Head Chef to join our team based at Forest Lodge Hotel, Lyndhurst. Joining us on a full time, permanent basis you will receive a competitive salary of up to £40,000 per annum, depending on experience.
At New Forest Hotels our purpose is to enrich the lives of those within our community by providing the best New Forest Hospitality. Our vision is realised through creating a warm, sincere environment where everyone can connect, be creative and thrive. Our venues are beautifully individual, each with a unique story that makes us more than ordinary and enables us to provide truly magical experiences for our guests that are enhanced and matched to our surroundings.
As a collection of hotels, we provide our teams with the opportunity to work across our venues giving everyone the chance to develop themselves both professionally and personally. All we ask is that our people have the right mind-set which is highlighted in our core values:
Be BRAVE, take ownership
Collaborate together as a TEAM
Develop, NURTURE and care
Be OPEN and communicate honestly

Benefits of joining us as our Head Chef:

• 28 days holiday per year, plus a duvet day on your birthday (contracted roles only)
• Stylish uniform provided
• Fantastic career development and training opportunities
• Free staff parking
• Other benefits including discounts from multiple highstreet and internet brands, employee discounts across the Collection, employee assistance program and discounts at our sister resort in Cyprus.

• Adhering to Health and safety guidelines – implementing COSHH & Risk Assessment training
• Maintaining our 5 Star scores on the doors result with environmental health in the kitchen area
• Following our HACCP Policy and implementing the food safety standards on a day to day basis
• Ensuring all staff are trained on allergen-specific information and process.
• Ensuring kitchen hygiene is adhered and actioned upon, as per our food safety auditors guidelines and monthly reports
• Maintaining a professional approach at all times with an emphasis on teamwork
• Chef recruitment and conducting Chef Inductions, assessments, probation and appraisals.
• Effective management of Kitchen Staff Duties
• Costings for all menus utilizing our online procurement tool
• Maintaining Recipe cards / Dish spec sheets are up to date & accurate
• Ensuring our team are developed through our appraisal process
• Ensuring mentorship to our Apprentice chefs through our apprenticeship agreement
• Resolving poor performance through our development plans
• Implementing daily briefings / Weekly meetings / Monthly debriefs to implement change.
• Attending front of house internal weekly event meetings
• Availability to work 45 hours per week including evenings, weekends, bank holidays and during busy holiday periods.