Executive Head Chef

Job description

Set in 134 acres of stunning Oxfordshire countryside, our site is surrounded by an 9 hole golf course with 11 lakes. The hotel offers 52 rooms, 2 restaurants, 2 bars, 24h room service, 7 function rooms, a Spa, a health club with gym, tennis courts and indoor swimming pool. We are currently building a new High-Performance gym, assault course, and swimming lake.

We are looking to recruit a Head Chef. We are looking for an ambitious chef with excellent cooking and management skills. The menus and future is in your hands.

Job Requirements

Full accountability and responsibility for the food production process in all food outlets. Delivery of efficient, safe and disciplined kitchen management, achieving statutory obligations, product and service delivery standards, a high degree of guest care, budget kitchen profit and key performance indicators. Execution and delivery of menus in line with company BHGS expectations as agreed with the GM / Board.

1. Create, plan and implement menus for all food outlets taking into account pricing to achieve kitchen profit, utilising seasonality and wherever possible local produce and catering for any special diets or requests. Liaise with the revenue office on menus and costing for weddings, banqueting and private functions.

2. Train the kitchen staff to prepare and implement all dishes on the menus as required and oversee the service and execution of such. Maintain a periodic presence at breakfast service.

3. Control stock levels of all food and consumables. Place and receive goods orders in line with budget and business needs. Ensure all deliveries meet order requirements and quality in line with purchasing specifications. Maintain secure stock storage. Minimise expenses by careful control of food stock, gas, electricity and water. Daily record food spends and food takes in line with reports from Accounts. Oversee monthly food stock take.

4. Monitor cooking, chilling, labelling, storage and rotation of food, keeping required records and taking appropriate action where necessary to ensure compliance with HACCP procedures and food hygiene regulations.

5. Maintain high standards of cleanliness and hygiene practices in all food outlets in line with legal and company requirements, including refuse areas, wash-up areas and all food storage areas. Keep the kitchen equipment clean and in good working order. Address hazards and follow up maintenance requirements. Implement and review risk assessments and safe systems of work in the kitchen.

6. Implement a healthy and well-balanced menu for employee meals in line with budget and regularly monitor and review.

7. Monitor and improve delivery of company standards and standard operating procedures. Respond to guest needs either directly or indirectly. Review guest feedback and resolve any issues to a satisfactory conclusion.

8. Recruit and plan the labour resource in line with budget and business needs encompassing rotas, forecasting and timesheet control.

9. Develop team members through training and coaching that meets the needs of the business and individual needs. Deliver the departmental induction to new kitchen employees. Appraise team members annually followed by six monthly review. Develop menu product knowledge of food service team. Maintain up to date knowledge of food industry trends and competitor activity. Lead own development needs.

10. Maintain regular communication by holding team briefings and meetings and by attending relevant site and inter-company meetings.

11. Carry out all management related activity as business needs dictate.


  • Competitive rates of pay
  • Free membership to golf and health club facilities for full time and discounted rates for part-time employees
  • Discount on product purchases, food, drink and room bookings
  • Meals on duty
  • 28 days holiday

Full-time, Permanent

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