Responsibilities
* Lead and inspire the kitchen team in delivering a seasonal, produce‑driven menu aligned with Crafted ethos
* Manage daily kitchen operations, including prep, service, rota planning, ordering stock control and health and safety compliance.
* Work closely with the Executive Chef and Head of Food and Beverage to ensure smooth coordination between kitchen and front of house.
* Champion sustainability and local sourcing wherever possible, building strong supplier relationships.
* Develop and train junior chefs, setting a tone of mutual respect, professionalism, and growth.
* Uphold high standards of cleanliness, organisation and attention to detail throughout all service periods.
Qualifications
* Proven experience leading a kitchen team, ideally in a boutique hotel, restaurant, or lifestyle‑focused hospitality setting.
* A track record of delivering quality, consistency, and creative input under pressure.
* Strong leadership skills with the ability to motivate, mentor and develop others.
* A collaborative, low‑ego approach to working with front of house, suppliers and leadership.
* Solid knowledge of kitchen operations, food safety, cost management and sustainability best practice.
* A genuine love of food, hospitality, and creating memorable guest experiences.
Values
1. Enjoy it: it's still work, but if you're having fun then so are our guests. It's ok if you're humming behind the bar or moving with the music.
2. Own it: whoever you are, and whatever your role, someone's enjoyment is in your hands. Always keep an eye out.
3. Improve it: ask for feedback (and don't be scared of what follows) and be curious. We'll give you plenty of chances to learn and develop.
Compensation
Competitive salary
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