Job Ref: ALE1604
Branch: Barnett Hill Hotel
Location: Barnett Hill Hotel, Guildford
Salary/Benefits: £38,000 per annum + monthly service charge payment
Contract type: Permanent
Hours: Full Time
Hours per week: 45
Posted date: 23/06/2025
Closing date: 25/07/2025

REQUIREMENTS

• Experience of developing a quality hotel restaurant to 2 rosettes standard and beyond
• Proven record of team selection and retention that supports the development of excellent standards.
• Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
• Demonstrate ideas of how the food offering can be developed and standards improved when being interviewed.
• Hold the experience to manage the multi menu requirements and busy banqueting operation.
• Live locally or can relocate to the area with own transportation.
  Barnett Hill Hotel, part of Alexander Hotels a private collection of quality hotels of distinction just outside London.
  Barnett Hill is a beautiful Queen Anne style property, built in 1905, set within 26 acres of lovingly maintained gardens and woodlands, sitting in the heart of the Surrey Hill area of outstanding natural beauty just outside Guildford, Surrey.
  Since its purchase in 2016 this venue has been transformed into a beautiful 4 Star AA Country House Hotel. The Hotel including 56 boutique rooms, suites and residences, are appointed with designer furnishings and are spread across the main Mansion House, Courtyard and Gardener’s Cottage.
  Our luxurious Oak Room restaurant, 1905 Bar, Library and a range of sumptuous lounges and private dining rooms, provide dining for all tastes. For wedding, corporate and events guests we have a range of private wedding and conference suites. For those seeking relaxation our Utopia treatments are available in our designated treatment rooms in the hotel

Reporting to the Head Chef, with responsibility for all aspects of food production from sourcing suppliers to delivering customer excellence in the finished dish.
Creating a restaurant menu to inspire local patrons, an afternoon tea menu that encourages loyal local business will all be on the to do list of the new Head Chef.

You will be responsible for;

• Recruitment, training, and coaching team of 6 Chefs and 3 Kitchen Porters – adding to your team as the business grows.
• The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel
• Development of menu ideas to progress the food offering to achieve rosette standards across all areas of service, restaurant, banqueting, afternoon tea, corporate functions.
• Ensure compliance with HACCP and food hygiene, health, and safety legislation.
• Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
• Creating passion, flair, and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
• Menus across the business. The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as guests from the local area. Barnett Hill is a popular wedding venue with weddings taking place in the 2 wedding suites.