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We're looking to recruit an experienced, operationally driven Head Chef for our bustling hotel at The Holiday Inn, Bournemouth.
Who are we?
Aimbridge Hospitality EMEA is a division of the global Aimbridge Hospitality brand, overseeing over 1,600 hotels and resorts across the world. We work with big brands such as Hilton, Accor, Marriot, and IHG, as well as small independent hotels and everything in between.
What is in it for you?
As part of the Aimbridge team, you will have access to a suite of benefits that include:
* Hotel discounts portfolio-wide – Staff rates and up to 50% discount on food & beverage and spa.
* Wagestream – Stream up to 40% of your pay as it is earned and set automatic savings to support your financial wellbeing.
* 24/7 access to our employee assistance programme.
* Career and lifestyle breaks – Allowing you to take time off for key life events.
* Volunteer days – Up to two days per year to support a charity of your choice.
* Starting salary above NMW.
A day in the life of…
* As Head Chef, you will oversee and control the smooth operations of a busy kitchen, with emphasis on quality and presentation, and maximize every opportunity to ensure profit and cost margins are met and consistently kept in line with the budget.
* Managing a small but experienced culinary team at the hotel; recruitment, training, and development of the team are crucial to deliver exceptional service while maintaining strict controls of food safety and health & safety to ensure statutory compliance.
* Menu planning, cost control, and budget management to ensure food costs are achieved.
* As a figurehead for safety and hygiene, you'll utilize your knowledge of food allergens, safety regulations, sanitation practices, and hygiene standards, implementing and enforcing these practices in the kitchen to ensure the safety and well-being of both guests and staff.
What do we need from you?
The successful candidate will hold City & Guilds 706/1 | 706/2 Catering, NVQ Level 3 or equivalent, as well as Food Safety Level 2 or 3. You will have experience at this level or as a senior sous chef and a proven track record of managing a kitchen team within a hotel or hospitality venue. Strong interpersonal management skills and experience developing high-performing teams are essential.
Previous experience working with a bar lounge menu and breakfast service is also desirable.
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