Head Chef

at  Ufford Park Resort

ABOUT US

Langstone Quays Resort sits on the beautiful and historic Chichester harbour, on the northern tip of Hayling Island in the heart of the Hampshire coastline.
Langstone Quays has been lovingly and thoughtfully refurbished, creating a unique blend of amazing experiences throughout across unrivalled hotel, restaurant, leisure, meeting and event spaces
Lion Quays Resort sits on the beautiful and historic Oswestry waterways, on the banks of the Llangollen Canal in the heart of the Shropshire countryside.
Lion Quays has been lovingly and painstakingly built from the ground up, creating a unique blend of amazing experiences throughout the Resort, across unrivalled hotel, restaurant, spa, leisure, meeting and event spaces.
Ufford Park Resort is nestled in the beautiful and historic parkland, on the heritage Suffolk Coast
Ufford Park boasts elegant and modern accommodation, an award winning golf course, Suffolk’s only two-tiered driving range and new spa and club A unique blend of amazing experiences throughout the Resort, across unrivalled hotel, restaurant, spa, leisure, meeting and event spaces.

PRIMARY JOB PURPOSE:

An exciting opportunity has arisen in our busy kitchen for a Head Chef. We are looking for an experienced head chef or chef to lead our growing team. The ideal candidate will have a flexible approach to work and be committed to promoting a positive work environment, working collaboratively with their fellow kitchen brigade and front of house team to ensure the highest levels of guest satisfaction.
To operate at both an operational and strategic level, managing all of the kitchen’s activities, taking personal responsibility for monitoring the quality of the food, hiring, training and supervising all team members, identifying additional sales opportunities, delivering excellent guest services and maximising revenues and profitability.

ROLES AND RESPONSIBILITIES:

• Oversees, leads and directs the following activities both personally and through members of the kitchen team.
• Set objectives and be responsible for the day to day running of the kitchen.
• Manage recruitment and training of all kitchen staff, liaising with HR to ensure required paperwork is completed correctly and all necessary checks are undertaken.
• Manage the performance of the team by conducting regular appraisals and provide coaching and mentoring to ensure the team performs to the standards required.
• Control and direct food preparation processes and any other relative activities.
• Implement and follow company standard menu / dishes.
• Ensures company standard dish specifications are followed ensuring dish allergen information is correct food costs are maintained.
• Ensure training is carried out in line with company policy to ensure all staff are knowledgeable and motivated.
• Recruit, maintain and develop a strong team.
• Champion a training culture within the team that maintains knowledge and skills within the team and encourages and nurtures talent for succession planning.
• Purchases all food and food related products using company nominated suppliers
• Ensure delivery checks / audits are carried out with all suppliers / deliveries and all items stored safely and correctly
• Control food costs and monitor waste to meet budgets.
• Ensures stock rotation and use by dates for the production of food are correctly followed
• Carries out thorough and accurate monthly stock takes
• Maintains daily / weekly flash on Entegra Europe (including accepting invoice onto system)
• Arranges for kitchen / equipment repairs when necessary
  This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.

TEAM MANAGEMENT AND CROSS FUNCTION RESPONSIBILITIES

• Be fully in charge of hiring, managing, training developing kitchen staff
• Ensures all new staff receive departmental induction
• Plans and creates effective efficient rotas to cover the business whilst working within kitchen payroll budgets (Inc managing “Fourth” employee Rota/payroll management system)
• Maintains records of payroll and attendance
• Manages the kitchen teams’ holidays effectively ensuring the kitchen is adequately manned at all times
• Ensures kitchen team are motivated to ensure a great experience for all guests
• Undertakes staff briefing with all team members at the start of their working day and service periods
• Completes annual appraisals PDP’s
• Works closely with the central FB team to deliver promotions / daily specials / opportunities
• Works closely with the sales and events teams, ensuring all business sheets are kept up to date
• Hygiene/Personal Safety/Environment
• Manages all HACCP procedures according to the company’s Food Safety Management document.
• Ensures security is adhered to at all times
• Confident and approachable
• Good team work and can work well alone
• Calm under pressure during busy periods