Job description
Head Chef
We have a fantastic experienced team with Sous Chef and Senior Sous Chef in place as well as other very experienced team members in a very well equipped spacious kitchen.
About us:
Sat along the banks of the River Thames and the stunning backdrop of the seventh-grade arch Chertsey Bridge, The Bridge Hotel provides a memorable drinking and dining experience on our beautiful garden terrace overlooking the river or inside next to a cosy fire. Located 1 mile from Chertsey train Station and with a large car park, we have 47 family-friendly, comfortable hotel rooms, with regular trains into Central London and Surrey and beyond, it’s always bustling with families, business travellers and holidaymakers alike. We have a really friendly, talented team here at The Bridge.
Come and join The Bridge Hotel family!
What we offer ourHead Chefs:
1. Head Chefs get to have full autonomy to createyour own menus and specials
2. Access to our Apprenticeship Scheme and Development Programmes
3. Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
4. Access to inspirational food trips with our top quality suppliers
5. Regular Chef Forums with other Head Chefs to inspire and develop
6. Free meals
7. 20% discount in all Young’s pubs and hotels
8. Share save Scheme
9. Company Pension Scheme
10. 28 Days Holiday per year
What we look for in aHead Chef:
This rolerequires someone that can inspire a team, to bring out the potential and leadby example whilst being able to develop, cost and produce fresh seasonal menusfor the variety of revenue streams within the business.
11. Have experience championing excellent servicethrough quality food either as a Head Chef or in the position of Sous Chef
12. Demonstrate a passion for leading and developinga team
13. Be an active hands-on team player withexcellent communication skills
14. Be responsible and able to manage the kitchenstaff rota, training and all health and safety effectively at all times
15. Be able to demonstrate your creativity andability to design and deliver new dishes for our menus and daily specials
16. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
17. Have a pro-active approach to driving salesand delivering growth, through engagement with both kitchen and front of houseteams