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With a busy brasserie (50 covers), afternoon tea area and three function rooms this is a diverse and consistently busy property.
As Head Chef you will be responsible for managing and developing a team of 5 -7 chefs. The menus are all fresh and you will need to create seasonal changes as and when required. Achieving food GP target and maintaining the strong EHO processes that are in place are also necessary.
For this Head Chef role you must have worked in multi-outlet four star hotels before at Head Chef level. You must be hands-on and able to lead from the front.
This is a great opportunity to lead a kitchen team in a property that is due to be invested in and taken to the next level.
