We are looking for a talented Head Chef, to join our Kitchen team. Reporting to our Executive Chef, the Head Chef will be responsible for the day-to-day management of all kitchen areas and will be responsible for ensuring that the company standards are delivered.
You will work closely with our Exec Chef and will assist with overseeing rotas, food ordering and menu development as well as supervising our busy kitchens, where standards are paramount and guest satisfaction is our primary goal. If you are passionate about good food, quality produce, personal service, and the ability to manage a team then this is the role for you.
We have multi kitchens for you to manage; Sports Bar - serving pub grub, Kings Restaurant serving breakfast and dinner, and our two function kitchens where we can cater for over 450 covers. It is essential that you have high volume catering experience.
Old Thorns is a four-star countryside resort in Hampshire. The hotel is easily accessible from the A3, Guildford and Portsmouth. Old Thorns offers a wide range of accommodation (150 bedrooms and 51 apartments), conference and function facilities, health club, beauty spa, restaurants and bars and a championship golf course.

KNOWLEDGE, SKILLS & EXPERIENCE REQUIRED:

Previous experience as an Head Chef/Senior Sous Chef in a 4 or 5-star hotel with a passion for producing high-quality food and service;

• Ability to lead a team in a fast-paced environment.
• HACCP or food safety management qualification
• Ability to multitask in a fast-paced environment
• Experience with volume in a multi outlet operation
• Banqueting experience desirable

As Head Chef, you will come from a similar position with a credible and stable background. Must have high volume experience and be prepared to be hands-on whilst leading a large brigade. As Head Chef you will need strong people management skills with the ability to motivate a large team.

• Monitor and maintain the quality of food preparation, production, presentation and service ensuring it conforms to costed recipes and agreed standards of production and presentation
• Ordering of kitchen supplies, maintaining best prices and quality of products.
• Ensure that all food is used in strict rotation with specific regard to health considerations and that food wastage is kept to a minimum and logged
• Ensure a high standard of stock control with regular stock takes
• Maintain high GP levels
• Overall maintenance of the kitchen department operations
• To ensure that all temperatures and delivery checks are carried out and recorded on a regular basis
• Liaising with Local Food, Health and Safety Enforcement Authority and Trading Standards
• To ensure that HACCP, Allergen and H&S Systems are filled in where necessary and are being adhered too
• Training and development of kitchen staff