Job Ref: TFH1210
Branch: The Fellows House
Location: The Fellows House, Cambridge
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Hours per week: 40
Posted date: 07/05/2025
Closing date: 16/06/2025

CORE REQUIREMENTS:

• Proficient numeracy and literacy skills
• 5 years previous chef experience in a restaurant or Hotel
• At least two years in a supervisory capacity with culinary/kitchen operations experience
• Proven ability to plan menus, manage stock and costs effectively
• In-depth knowledge of UK Food Hygiene and Health Safety Laws

THE FELLOWS HOUSE

An exclusive destination with an inclusive spirit.
Inspired by great university fellows past and present and designed for the discerning clientele of Cambridge and beyond, seeking somewhere to eat, drink and stay in style.
At the Fellows House we are proud to play host to the many people who are drawn to our University city and enjoy creating connections between our team members, our guests and our local community.
The team that work here are like family and genuinely enjoy their jobs. This positive spirit informs our service culture, allowing us to deliver a warm, generous experience for our guests.
Likewise, we are focussed on keeping our neighbours part of day to day life in the hotel, be they university goers, local suppliers or cocktail lovers

THE ROLE

As Head Chef you will direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You will also ensure quality, kitchen maintenance and inventory functions kept to high standards - to make sure your kitchen is always running smoothly.

KEY RESPONSIBILITIES

• Oversee all the hotel food operations including, but not limited to, The Folio Bar Kitchen, The Sage of Cambridge, and Room Service Operations.
• Evaluate Guest satisfaction levels and monitor trends with a focus on continuous improvement.
• Operate within departmental budgets through effective stock and cost controls and well managed schedules. Monitors profitability and takes immediate corrective action when necessary
• Oversee the regular implementation of food menus and concept development in The Folio Bar Kitchen, The Sage of Cambridge, and Room Service.
• Ensure team members have an up-to-date knowledge of all food menus as well as hotel facilities and current offerings.
• Ensure staffing levels appropriately cover business demands.
• Ensure ongoing training of the team across hotel general and mandatory subjects as well as specific departmental skills.
• Plan and manage the day-to-day operation of all areas in relation to staff productivity, facilities, equipment, food standards and sales through effective communication and delegation.
• Control on an on-going basis - Quality and presentation of food items. Keeping the standards set. Portion control and operating costs. Staff behaviour and hygiene practices.
• Work practices being undertaken, and cleanliness of the kitchens meet Food Hygiene legislation and the principles of H.A.C.C.P. (Hazard Analysis of Critical Control Points).
• Check effective controls are in place i.e. stock rotation, stock holding, food wastage, portion control etc. to ensure food gross profit (GP%) is achieved on a monthly basis.
• Contribute to succession planning within the hotel and company.
• Ensure team members comply with hotel security, fire regulations, food hygiene and all health and safety legislation.
• Deliver the product to expected Brand standards and manage the QE process.
• Ensure the department adheres to Hotel policies and procedures
• Ensure the department partakes in wider hotel initiatives including Environmental and Community projects.
• Ensure competence and efficient delivery of HHonors loyalty programme and ensure full compliance.