Head Chef

The Robert Parker Hotel Collection is a small, family hotel group hotels spread across Scotland and the north of England. Nestled in the quiet village of Eshott, in the heart of rural Northumberland and surrounded by its own sprawling private estate, you’ll find Eshott Hall. The setting could hardly be lovelier, enveloped by acres of ancient woodland, rolling lawns and a walled kitchen garden. The archetypal grand manor house, but with the atmosphere being friendly home-from-home

After a recent period of asset reconciliation RPC recently appointed Assured Hotels in a full management capacity, to take the hotels forward into a new phase of growth whilst retaining all of the goodwill created by many years of family ownership. We are looking for a new Head Chef to drive the kitchen and continue to produce fabulous food for our guests.

Who are we looking for?

You will have

·Previous experience at two AA Rosette level wanting to further their career in a quality establishment.

·A deep passion for food and always be excited when you see the reactions of those that you are catering for.

·You will be a team leader, keen to see your team members thrive and progress as they love working for you.

·A proven ability to work under pressure and to tight deadlines, maintaining attention to detail will be key,

·An understanding of key KPI’s such as gross profit margin and wage %

·A strong knowledge of kitchen compliance

·Strong IT literacy

In return for your dedication to delivering high-quality service and standards, we offer training, development and progression opportunities in addition to other benefits such as hotel discounts and stays, and a salary of £42,000 plus opportunity to increase this through performance based bonus’.

Things you will be doing as the Head Chef:

·Develop, mentor, and train the team through leadership and coaching.

·Responsible for managing the day-to-day operation in the kitchen.

·Ensure that food standards are fully maintained.

·Compliance

·Food cost control and general cost monitoring performance in all areas of the kitchen.

·KPI’s-wage percentage and GP’s-NB all ordering is on line.

You will be a great fit if you have:

·Past experience as a strong senior sous /Head Chef .

·Background in fine-dining restaurants/hotel work.

·IT skills, excel, word, and e-mail.

·An open mindset and innovative skills

·Strong planning skills

·Team management skills

First stage interviews to be held in April

Closing date -31st April 2024-no agency