Who are we Sketchley Grange Hotel & Spa is a stunning establishment, nestled in a serene setting with 102 well-appointed rooms, making it a perfect destination for travellers seeking comfort and relaxation. We pride ourselves on delivering exceptional service and creating memorable experiences for our guests. Role Responsibilities As Head chef, you are responsible for the efficient and effective management of the kitchen operation and team. You’ll ensure the commercial success of the business, to work in the parameters of food and wage costs set. To plan and implement new menus and systems to insure the commercial success of the business. To prepare and present the food to a high standard at all times and to insure all the team follow the specifications set out and the food is consistent. To plan new menus and review regularly in line with seasonal demand and consumer trends. To motivate, train and grow the team in all areas ensuring Check-In’s are managed frequently and you identify, provide and evaluate departmental learning and development. Ensure great communication and working relationship with the rest of the Hotel and Management Team. To ensure that staff receive a well-balanced meal twice a day for lunch and dinner. To ensure all specs are followed and the food, team and kitchen are consistent. To ensure that all the team are correctly dressed including any necessary PPE. Ensure a smooth and effective running of the kitchen. Maintain all Environmental Health Officer records and ensure we are compliant at all times. Ensure COSHH and HACCAP guidelines are achieved and maintained. Regularly update and advise all front of house staff on the allergens. Monitor key departmental costs in line with budget (food and wage costs). To draft all rotas so that staffing levels are in line with budget and business levels. Assist in recruiting efforts including interviewing prospective candidates. Control the purchasing and maintain food cost and stock rotation. To support and action employee relations within the team and department. To abide by all Company and legal Food Safety Standards. To ensure that all team members have or receive the correct Food Hygiene training in line with their level of responsibility. Key Requirements Proven experience in kitchen with strong problem-solving capabilities Excellent leadership skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills Benefits Competitive salary Excellent on-going support, training and development 28 days holiday including Bank Holidays per annum Stakeholder Pension entitlement Discounted hotel room rates for you, your friends and family On-going incentives and rewards Meals on duty