Head Chef / Manager - Skipton

Head Chef / Manager - The Coniston Hotel Country Estate and Spa, Skipton

ROLE OVERVIEW

An exciting role for a creative, hands on and motivated chef. Working in an incredibly busy kitchen, serving over 3000 meals per week across three restaurants and banqueting operation, this is a great opportunity for someone to develop, motivate and build on the current kitchen structure and offering at the Coniston Hotel. Leading a team of 12 chefs and 7 kitchen porters

MAIN RESPONSIBILITIES

A hands on and operational role, where cooking and operating your kitchen will be a main priority.

In addition to this you will assist our exec head chef with the following:

• Menu development of our two main restaurants (one casual dining – The Huntsman’s lodge and the other, our signature dinning offering and flagship restaurant – Macleod’s restaurant)
• Explore new and exciting dinning trends which fit within our current profile with an aim to improve and develop our offering
• Help develop and mentor our current kitchen team through training and leadership
• Be financially responsible and knowledgeable for all your purchases and food costing's
• Constantly evaluate the efficiency of our operation to ensure the best results on productivity at all times
• Helping to ensure that all food hygiene standards are met
• Assisting and helping your kitchen team to deliver the best possible results in all sections of the business from restaurant service, breakfast and banqueting
• Play a part in the front of house training scheme to ensure that all staff delivering your food has the upmost knowledge on the produce and cooking techniques
• Train and develop the team to allow us to achieve culinary awards such as AA rosettes or similar

PERSON SPECIFICATION

• Experience as a head chef in a similar establishment where you were responsible for menu development and training
• Proven track record in running a successful and busy kitchen whilst delivering positive financial results
• Strong team player, good leadership skills and the ability to fit within a current kitchen team
• Patience and tolerance to develop young, beginner level chefs
• A firm knowledge of current dinning trends